Bucatini Carbonara

[@jackg.2780]

Out standing, you make our lives so much easier with your recipes, easy to follow and to make.

[@PressureLuck]

My pleasure 😊 and thank you!

[@michaelcorkery7108]

I have been watching your videos for many years. I have the Instant Pot Duo Plus. I say "thank you" like many others too. 😁

[@PressureLuck]

@@michaelcorkery7108 well thank you kindly!

[@TimeyWimeySciFi]

Jeff, so glad you are doing recipes that aren’t Instant Pot recipes, because you do such a great job of showing and explaining each step. Love to see Richard in there for a taste test, too! Good job!!

[@PressureLuck]

I’m glad you appreciate it!

[@rustynailmendlesohn8710]

Wow, I like the new cabinet color and new hardware😊👍👍

[@PressureLuck]

Thanks!

[@michaelmclaughlin105]

Garlic Laws: 1. If a recipe does not call for garlic...add it. 2. If a recipe does call for garlic...double it. 3. Garlic is not measured with a tool, it's measured with your heart.

[@dodonet8]

The receipt is simple. No garlic in carbonara.

[@bigape5502]

@@dodonet8 Marcella Hazan disagrees, do you think you know better than Marcella Hazan?

[@dodonet8]

@@bigape5502 yes I do

[@skihouse5757]

Love seeing recipes in addition to the instant pot recipes.

[@maryjeankerr3770]

Thanks!

[@PressureLuck]

Well thank you!!

[@donnabrown2088]

Thanks for a new recipe Jeffrey. You're the tops!!

[@PressureLuck]

Awww shucks!

[@surlyogre1476]

11:40... the term is bacon _drippings_ . This looks delicious.😋👍👍

[@RIPMrAlwaysFirst]

Looks great, Jeffrey!

[@PressureLuck]

Thanks! Give it a shot!

[@NolaDeb]

Thank YOU so much for sharing this!!! I will MAKE this today! 🏆

[@PressureLuck]

Please report back!!

[@pammeyer7082]

You're killin' me here, that looks delicious!!!!

[@NicoruAmarfi]

I had a stroke so having easier Italian and Japanese recipes has been a goal of mine. This one is really delicious and doesn't strain me when I have to stand at the stove. Thank you for that.

[@PressureLuck]

You are so welcome and I wish you a very strong recovery.

[@NicoruAmarfi]

@@PressureLuck Thank you so much. I'm working on it.

[@3timemommy]

I love your beautiful "new" kitchen! Oh, & of course every recipe you create!

[@PressureLuck]

Thank you!

[@gracielou4075]

Now I have to try this!

[@plhartley]

Fun seeing you do some cooking other than InstantPot, even though I love your recipes for it too. I have your books of course!

[@allipat401]

I agree and enjoy seeing cooking not always using the instapot.

[@PressureLuck]

You’re so welcome! I’m honored!

[@amydavis7951]

Looks so delicious

[@PressureLuck]

And sooo easy!

[@amydavis7951]

@@PressureLuck that’s even better but all of your recipes are easy and delicious.

[@johnmeyer7035]

Absolutely my favorite pasta dish. But I only get it when we eat out, always to intimidated to try making at home…….but not anymore. It’s on the menu at my house tomorrow night ! Thanks for making it so easy to follow 😊

[@PressureLuck]

Let me know what you think!

[@johnmeyer7035]

@@PressureLuck Jeff, made it this evening and it was tremendous !! Thanks again.

[@PressureLuck]

@@johnmeyer7035 yay!

[@yukistraton5304]

Everything you make looks so good. Yum I’m making this one.

[@PressureLuck]

Can’t wait to hear what you think!

[@donhughes8465]

That's the way to do it! YUM! I'll try out your method!

[@bootsakikn]

Looks amazing, I know what’s for dinner tonight

[@PressureLuck]

Let me know how it turns out!

[@bootsakikn]

So I made it tonight, except I didn’t have long pasta/spaghetti so I used elbows … still delicious 🤤 use what y’a got right ?! Yummy 🤤

[@arielbustamante9333]

Looks amazing

[@PressureLuck]

I can assure you it tastes as amazing as it is easy to make!

[@paulmellon7598]

Great vid as always Jeffrey! The 18 knife blocks behind you is perhaps the best burglar deterrent I've seen in a while!

[@PressureLuck]

😉

[@impunitythebagpuss]

You had me at bucatini! Liked and subbed from Newfoundland!

[@PressureLuck]

I love Canada!

[@impunitythebagpuss]

Sweet! Thanks! Lol!

[@yiannihrisofos]

I feel like food evolves. We can add our own flares to it and it's still the classic dish. I add wine and garlic to mine.

[@beckyg325]

Thank you for trying non insta pot recipes. :) Hoping for more! ;)

[@PressureLuck]

More to come!

[@beckyg325]

@@PressureLuck thank you! My twin sister has bought all your books and begs me to do insta pot with you. I can’t figure the pot out, but I love when she cooks your stuff! She made your white chicken enchiladas last weekend. Oh my goodness, amazing!! I’m over here trying to figure out (to my sisters dismay) how to make that recipe without the insta pot….

[@PressureLuck]

@@beckyg325 love this!

[@davidh9844]

As a fellow landsman, with a very heavy Italian accent, I congratulate you. You scared the bejeezus out of me at the thought of a carbonara in the IP, which is the greatest addition to the North American kitchen since the dishwasher. A few points. Bacon is NOT pancetta. It makes a good pasta dish, but it ain't carbonara. Next, you want strips of heavily fatted panchetta rather than diced bacon. Clever idea with the sauce combo all in one. In the real McCoy, the panchetta sautés in the pan until most of the oil renders out. The cooked pasta is then added to the pan, heat still on until all the pasta is coated. Then, and only then, do you turn off the heat, pause for a quick "Hail Mary" and add the egg/egg-cheese combo. It is, as you said, the hot pasta that cooks, but does not scramble, the egg. Less flipping. Add the cheese, and serve. And since I'm not Roman, I shan't criticize the garlic powder. It is heresy worthy of the Inquisition, as is cream and/or green peas in the dish, but sounds interesting. Good job! David from Marietta

[@PressureLuck]

Thank you, my fellow landsman with a very heavy Italian accent!

[@krisvashon1]

Where is the usual printable recipe for this?

[@dg9531]

How do you keep from getting fat?

[@chrisdenney2997]

shoutout to the spider at 10:30

[@STV-H4H]

Bucatini. My favorite pasta shape. Placing a spoon over? That’s not a real thing is it? Prevent a boil over? As likely as having the dog in the house or anything as random, and making up some occurrence that is prevented by that action. Love your videos and techniques to learn how to use the digital pressure cooker. I had my IP for months before I tried it out. The included directions were nearly worthless. When I first discovered your site it all came clear, and the simplicity was apparent. Now I can cook countless things with it. Though making cakes and other stuff like that is still not on my list of uses.

[@PressureLuck]

This means a ton! Thank you!

[@richlaue]

To get it up to boiling, cover the pot. That looked more like a tablespoon of pepper, which is more like I add.

[@campguy]

you can pasteurize eggs in a sous vide.......they come out looking completely raw, but safe to eat.........GUGA has a video where he does eggs one degree apart from about 132 up to 138 or 140 and EVERY egg had a different texture at the end. I'm not sure which one (temp) was for pasturizing.

[@tinasapienza6552]

Ugh, now I’m starving…

[@impunitythebagpuss]

I know! Lol!

[@stickmangrit]

DAMMIT JEFFERY, YOU FORGOT TO ADD THE GARLIC BTB TO THE PASTA WATER!!! 😆

[@PressureLuck]

Haha. You totally can if you want!

[@moltogusto8133]

Thanks for stating when the recipe differs or becomes unconventional. Couple thoughts. Is that "parmesan" cheese from Kraft or like type of product or is it ground from a fresh block. Same with pecorino? Is it grated from a fresh block of pecorino romano? Also, you say you can use bacon, guanciale or pancetta Interchangeably. Actually, no, it's guanciale, which can be difficult to find in every area, but pancetta is much easier. I'd go pancetta I'd your area doesn't have guanciale...if you HAVE TO, because those options aren't available, try to find a cured/salted unsmoked pork alternative that is fatty in your area.. bacon has smoky notes which totally alters the dish into something else...maybe delicious but if it can be avoided, bacon should be a last last last resort. Also, bacon, guanciale and pancetta all have copious amounts of fat and olive oil is unnecessary and further changes the flavor of the dish. If you're looking to try the actual dish whoch is as close to what they are eating in Rome, try what I suggested. Not gonna comment on the garlic thing but understand...in Rome, they have garlic, they are aware of it and they don't reach for it in this dish... ask yourself why. Either way, appreciate you said it was an unconventional ingredient and appreciate everyone has different likes and dislikes for food. But honestly, first, try the original and stick to it as closely as possible, you might find that it's your favorite way as others have. (One last thing, try a thick spaghetti for this dish, it's awesome)

[@PressureLuck]

Cool. Everything you just listed is how you do it so one day, I’ll gladly try yours when you put a plate in front of me. I’ll bring the bread and wine.

[@johnnywest6371]

Didn’t know you could freeze egg whites …nice

[@karenughoc2849]

I see you moved to a new apartment.

[@laneromel5667]

For me Carbonara does not taste right with Bacon, needs Guanciale, or Pancetta. The rest of the recipe is more or less fairly close. Cream is disgusting in Carbonara .

[@kiwikid4688]

You know whats really amazing...? That fact that you make a fair amount of $$$ off these posts yet youre too cheap to purchse new pans. The bottom of your nonstick pan isnt shiny anymore meaning its past its functional life. Also its all scratched up and chipping into your food. Thats hazardous to yourself and everyone you feed. Show some love to the people who love you and get some new pans Bro. Other than that love your recipes and your personality. Keep doin what you do...

[@Alessandro-hu4iy]

FFS man. Why?! You put oil in a pan with pancetta? Why?