Spaghetti Carbonara | Cooking Italian with Joe

[@bobefitz]

I learned to cook on the internet and youtube. I must say, Joe, you and your teachings are a treasure. I grew up in a mostly Italian neighborhood in the 1940's, and beyond in the south end of Hartford Connecticut. I don't have to tell you, but you could almost gain weight by breathing the air. Your videos have brought this Irish kid home. Thank you and God bless you.

[@jtdmn3442]

I really enjoyed the history, the story behind, carbonara! It was only 2 minutes, then you got into the ingredients list. No one should be complaining about that! It is history and food should have a story. I think it is nice to see your personality come out, as if we were sitting at the counter with you. It's inviting. Far better than just watching any old "Joe" with no personality cook. That is the fun of watching cooking shows in general, they all talk, they all tell stories, that is what makes them endearing. If that is not what you want then you read cookbooks or watch those Facebook 30 second fast-forward cooking demos, lol. But, what do I know, I also liked the music too, lol. I say keep it up, and thanks!

[@Cookingitalianwithjoe]

Boom! That is what our channel and videos are. They are not a 40 sec demo with a camera above. We are about the history, the story of the food. Where it comes from and originated from. WHy it is what it is and some Chef Borio stories. LOl. Thank you for getting it. Ciao, Joe.

[@SorrentoShore]

Blah, blah, blah.... his story is not fact, it's opinion and is a bit rong. Just like rong is wrong but sounds similar. 😅

[@SorrentoShore]

@Piper Mccoy 1] " What happened was a lot of GI guys from America [which part of the Americas?, maybe Canada?] they like their bacon and eggs-- WRONG. You refer to liking his -stories- because stories are fiction. The true factual history is: although thought of as a typical Roman dish, the name is said to come from a dish made in the Appenine mountains of the Abruzzo by woodcutters who made charcoal for fuel. They would cook the dish over a hardwood charcoal fire and use penne rather than spaghetti because it is easier to toss with the eggs and cheese. Second, is the obvious one that given the meaning of alla carbonara, coal worker’s style, that the dish was a dish eaten by coal workers or that the abundant use of coarsely ground black pepper resembles coal flakes. 2] There are NO onions in Carbonara 3] Joe pronounces it "carbon-arrow", also, P.S., there are not " alot of versions- no peas, no onions, no. 4] The traditional pasta used is bucatini or penne or spaghettini - not the thicker spaghetti. 5] When I sprinkle a bit of my DNA all over this dish I add some Napoli, Palermo and Calabria to the recipe! 100% my DNA. NOTE: Siclianos , like me have an above average amount [4.4 TO 7%] of Sub-Saharan African in our DNA, as well as, some Berber Arab DNA in our strands!

[@enzopastore5811]

Great video with lots of passion young man.

[@jorniversen4515]

The Best!!!!

[@AussieAngeS]

Typical delicious Italian dish. Looks wonderful.

[@albamorales1637]

Looks delicious! I love the way you teach not only the recipe, but the history behind it and the ingredients, as well. Keep up the great work, and I agree about the zooming in on your dishes. It would do the dish and your cooking justice. Eagerly waiting your next dish and your limoncello recipe!

[@joankilburn2462]

Yes, I learned this from a friend from Rome. He puts red pepper flakes in the pasta water. Yummmmmmm.

[@vagabondgpa]

Outstanding! Just made it for the second time, I had to double the recipe and make it in a 17 inch cast iron pan, so everyone would have enough. We are a FilAm (Philippine/American) household and everyone loves it!

[@paulgreet4321]

I do not comment very often, but I never tire of watching your cooking videos. I get wrapped up in your passion for cooking and quality ingredients. I made your tomato sauce a while ago and now I always have it on hand. I want to purchase your olive oil but I need to convince the wife it is worth the extra money.

[@Cookingitalianwithjoe]

Thank you for watching and subscribing. Have fun in the kitchen. Ciao, Joe.

[@richrogers3163]

Delizioso! I tried this once made by a very authentic Italian friend and never experienced such enjoyment in a dish, your recipe is an exact recreation of that experience, thank you for showing me how to make this. Grazie mille

[@Blakpepa]

I really enjoy watching your videos...I honestly feel like you're inviting me into your home to dinner and your recipes are fabulous!

[@Cookingitalianwithjoe]

Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.

[@nygrlinnv]

I know, me too. I feel like he's talking to me personally... lol I love it.

[@GlossGalore]

Hi Joe! This looks absolutely delicious. I love Carbonara but I've lost count how many times I've been out and had *bad* Carbonara in a restaurant. This has definitely inspired me to try making it myself. I agree with the other commenters, I think it would be great to see the finished dish close up. Thank you so much for sharing, have a great week!

[@MaZEEZaM]

I agree, I almost always order carbonara or similar if I see it on the menus even though I know it's so often either way to rich and sickly or its salty. Like most recipes it's so much better home made 😊

[@redheadedone7421]

another mean video!! ;) you cruel cruel man!! ;) definitely need to make this now! thanks! Watching you eat this is a pleasure, too! the joy is written all over your face!

[@58pabrown]

thank you Joe for sharing🍝

[@victoranfossi4201]

Thanks Joe ! Will try your way next time , thank s for your videos !👍🍷

[@sandisloan7003]

My dinner tonight…can’t wait to eat this

[@milehighed52801]

I'm Italian and I never had this dish before. I need to give this dish a try. It's a little high in fat calories, but it's a special dish, not a staple meal. Thanks, Joe!

[@moparsquid]

made this dish for the kids and wife yesterday, WOW it came out just like your and it was so good thanks I love all your videos cant wait to try them all.

[@Cookingitalianwithjoe]

yes, new memories and traditions! Thank you for watching and subscribing. Joe

[@sandragruhle6288]

This takes less time than it appears. It is really easy and wonderful!

[@MaxiRyu99]

Wow thanks for the tip with adding the olive oil DIRECTLY into the egg yolk mixture. I'll definitely try that out.

[@joyaiello3820]

Really enjoyed this video! My husband and I were in Rome in September 2019 and had this dish and loved it!! Your video makes me want to try to make it because like you said it is very simple and quick! We also went to Sicily and visited the town that his Grandparents immigrated from. Want to go back again!!!

[@Cookingitalianwithjoe]

That is awesome!

[@richardmccowenclark2412]

And I also love the back ground music!!!

[@winniechilton1734]

Hi Joe, I can't wait to try your recipe I will let you know how it turns out. thank you so much

[@carolhill8599]

Made this for dinner last night. So good. I ate twice as much as I usually do. Thank you Joe.

[@Danster372]

Thanks for sharing Joe. Favorite KZbin cooking channel. Cent'anni!

[@Cookingitalianwithjoe]

+Danster372 Wow! Thank you or Grazie! Ciao, Joe

[@richardmccowenclark2412]

Looks AWESOME!!!!! I make carbonara all the time and I'm looing forward to trying this recipe. The butter adds a new little twist but hey you only live once!!!

[@harryaxe5167]

Like the jazz.

[@russellwiener6141]

Great stuff Joe and a really great channel. I will be looking through a bunch of your videos as time permits. I really enjoy it. Thanks for putting this up there.

[@scottthomas5999]

Made versions of carbonara. Yours is best. Thanks. Great with Monsanto Chianti.👍🏻👍🏻👍🏻

[@WARware]

Hey Joe, love your recipes. Just as a suggestion, I think you should zoom up and get a good shot of the dish at the end of the video. I know it takes a while, but maybe render your videos to 1080p or 720p. The better someone can see your food, the more willing they'll try out your recipes. Keep up the good work Joe!

[@freesian59]

jortenn Great! I was thinking the same....I mean the close up shot of his dish. I am not familiar with equipment, but hopefully your suggestion was helpful to Joe!(^^)

[@allthings2allmen]

Apprezzo la storia!

[@lovemycabrio]

I LOVE a good carbonara. And I can't wait to try this recipe! Thanks Joe!

[@Cookingitalianwithjoe]

+Anne Nelson Thank you! Ciao, Joe.

[@chipnava424]

Love spag.carbonara. thx for sharing all the info on the recipe.

[@nygrlinnv]

Joe, I could watch you cook all day! You're the best. I love your videos! Can you please do a video on "the world's best" pasta with a creamy white mushroom sauce as an alternative to meat? I'm trying to do Meatless Mondays and need ideas! Thanks Joe!! :)

[@iga016]

Joe, I'm so glad that I found your channel :) Your recipes are awesome! Greetings from Poland :)

[@springbloom7582]

Great job! I love this dish! One of my favorites! I also use guanciale!

[@freesian59]

I am a brand NEW subscriber! I am in search of more traditional recipe for carbonara & I thought yours was the one I thought how it's made by Italian people. I like the fact there was no heavy cream used, as many Italian restaurants in NY use it & NO eggs are used!!!! I just hate that heavy creamy cheese sauce!! =_= When I make it at home, I do make egg & cheese mixture like you did. However, I sometimes add more veggies....like mushrooms & greenpeas to make it little healthier. I think it is okay to be creative & modify the traditional recipe.....but I somehow have a problem with the one with a heavy creamy cheese sauce!! lol! I also love to learn the history behind the dish, so thank you for sharing how American GI contributed to the creation of this dish when they missed bacon & egg!^_^

[@michaelguzzello5562]

Man oh man that looks great, great job Joe

[@margaretannsimon7679]

Thankyou

[@MRiitta]

Thank you Joe!!

[@Cookingitalianwithjoe]

Thank you for watching. Please subscribe and best to you and your family in the kitchen. Ciao, Joe. · 1

[@chadbaier9752]

Na his recipes are actually all right. I learned a little something new everytime i watch his Vids. Thanks Joey

[@semco72057]

That spaghetti carbonara is looking great and I love making it here at home and do it often a month and have to go shopping for some of the ingredients as I am short on some supply items. Your family must love it when you cook and keep them well fed.

[@Cookingitalianwithjoe]

It's so good!

[@58pabrown]

love watching your videos. you inspire me

[@Cookingitalianwithjoe]

Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.

[@tiffsaver]

GREAT recipe and video!! And I've seen all of them...

[@Cookingitalianwithjoe]

Awesome! Thank you!

[@jimf.1054]

Joe......paisan, that was awesome

[@jimf.1054]

I’m going to be cooking spaghetti carbonara on my own little cooking show this weekend thanks for being there brother 🇭🇺👍🍷🙏

[@MRiitta]

Tomorrow I'm going to try this.. finally the recipe that I have been looking for:))

[@Cookingitalianwithjoe]

Thank you for watching. Please subscribe and best to you and your family in the kitchen. Ciao, Joe.

[@MrCougar214]

I've never made carbonara this way but i am definitely going to try it this way.

[@MyComputerSucks2]

looks good

[@setarehlessan8378]

LOVE this video..

[@angelchristopheralvarez5032]

Im definitely gonna give a try to your olive oil👍

[@KennyInVegas]

My mom said " he knows what he's doing"... she's sending your video to her girlfriends in Hauppauge, NY......... GBYAY

[@teekayuk]

"... I use both, why argue, you can't have enough cheese on anything" This advice alone is worth the subscription. Good work, Joe, I love what you did with the recipe! I've always struggled to find guanciale at my local groceries so I just used bacon. Do you have any advice on where to get those? Also I see sometimes you miss the pasta with the sauce right on the sauce pan and other times you mixed in it the serving bowl. How do I know where would be a good mixing place?

[@GrandNational66]

Butter yummy...also you could temper the egg with a little pasta water to be sure it does not scramble....love your recipes, just made your chicken parm with pancetta & almonds & your sauce....delish man, my guests were so impressed...# 1 fan from Ottawa Canada.👌

[@arrivagabry]

what kind of italian are you if you put onions,garlic and parsley in the carbonara?

[@joankilburn2462]

Looks like yours is the best. I do like garlic in it though. God bless.

[@cyn238]

Love it

[@steveoconnor4808]

Good job.

[@midnyteblues]

Minus the onions, parmesan, olive oil, and butter, the recipe was spot on. I know some places vary, but true carbonara only has guanciale or pancetta, eggs, pasta, and pecorino/Romano. And maybe a dash of pepper. Using parmesan takes away from the intended taste of the dish.

[@waterlilly78]

Yummmmmm😘

[@sheruffa6032]

Complimenti Joe!

[@Daniela-wg9nz]

Scherzi vero?

[@daphnerodriguez9980]

THANK YOU GOODNESS JOE .❤️🖤💚 BROWN FAMILY DAPHNE COTTON ALWAYS 💜

[@silvasinaloa7943]

I like very much your videos and love your recipes, I have made a few myself and definitely I will continue making them. I really don't mind the talking since most of it is explaining about the recipe, but for me it's hard to concentrate on listening because to my ears the music is kind of loud sometimes. I like your sense of humor, keep up the good work!

[@Cookingitalianwithjoe]

Thank you. Newer videos the music is much softer. Thank you. Ciao, Joe.

[@jamotter8967]

I cooked this Carbonara receipe exactly as Joe showed. I used pancetta rather than guancial, but I did use Parmesan Regianno and Pecorino Romano. I used the extra yolks, and I added many grinds of fresh pepper. It was not good. The sauce was greasy, slightly brownish, not yellow, and it tasted somewhat burned. What did I do wrong? Was the pancetta fat burned? Was the butter burned. Was the pancetta (Boars Head from Publix) low quality? Were my cheeses (purchased from Costco) low quality? Your thoughts, Joe?

[@Aloha_mamalady]

Joe ~ I've been watching your videos for a few years now. I love it! ( And I'm glad to see that you're doing well during this pandemic... I just watched the other video from your home in Italy). Awesome that you made it out to Italy for a while. I got a question for you, do you have more than one type of olive oil? I already looked on your site and I only see one type unless I'm missing something? I prefer one that is not "peppery". Do you have a fruity one? Also, my main question is I'm looking at your chopping block in this video. Which company made that? Nice!

[@Cookingitalianwithjoe]

No, Just the one.

[@sandisloan7003]

Wish I could find it on Amazon for free shipping, but cannot find your olive oil there. Hmmm might need to check that out. Thanks love all your recipes

[@huchencourouleau7304]

Joe you are really a great teacher!!!!!! Love your style of teaching and cooking!!! Good recipe and I made it today which is absolutely delicious! Well one question, don’t you think it would not let egg sauce sticking to the noodle after we put it in the oil first?! Kinda wonder but still good recipe !!!

[@marisolasencio2588]

El hombre que toda mujer quiere 😀 que cocine sabroso.

[@Calventius]

Can't.find guicala or pancetta was not available at Kroegers Pecorino was available. Say the name of that olive oil again?

[@Cookingitalianwithjoe]

Use American bacon.

[@jamiehayn]

what part of this dish is "cooking Italian"?

[@KennyInVegas]

Really nice cooking video......I'm very surprised you don't have over 100k subscribers. Could you please make videos on pasta sauce, meatballs and maybe lasagna? Thanks so much for a nice video........... I'm forwarding it to a bunch of my family and friends... 73

[@thomasralabate5645]

Looks wonderful! No garlic?

[@SorrentoShore]

Eats it like it's ramen

[@DougWittrock]

To add to your comments about how it is made differently by region, I will only say, variety is the spice of life. :)

[@MultiJoeyo]

you just wrecked the diet they got me on , I will make this tomorrow with tons of black pepper and red pepper flakes , I will use bacon cause its hard to get pancetta here , pasta barilla , and Sinatra in the backround thanks

[@Cookingitalianwithjoe]

Thank you for watching. Please subscribe and share our videos on your Facebook page and email with friends. Ciao, Joe.

[@serpentarius51]

No, no, no ......Dean Martin's That's Amore !!!

[@salvoditorrasi4469]

as italian i'm dead

[@clarkclarke]

This looks soooo delicious....now here's a question ...is it still carbonara if I add capers?????

[@Cookingitalianwithjoe]

yup! it is. I will be carbonara with capers. lol sounds great!!!

[@anitacolotto9282]

MAGARI!! ❤️

[@heatherlinton5057]

Dang Joe I'm gob smacked!! NO GARLIC❓❓❓ that can't be right. 🤦‍♀️🇿🇦 "SHOCKED" 😲😧

[@stonz82]

forget the nay sayers out there...you rock!!!! Great stuff!

[@louisebrady8146]

Q

[@perttusaarela4893]

ONION!?!? Man you are not making a Carbonara.

[@tbirdlew]

Do you use salted or unsalted butter?

[@Cookingitalianwithjoe]

Try to use unsalted when you can. If not always taste frequently before adding salt. Thank you for watching and please subscribe. Ciao, Joe.

[@Kipara]

Except butter (we do not use in carbonara) the rest of the recipe is perfectly the same as it is used here in Rome. Well done! very good Recipe!!!

[@vecchiogufo4863]

Con il bacon, la cipolla ed il prezzemolo ? Dove ? Così ne sto alla larga.

[@arrivagabry]

Not true, the onions have no place in the carbonara, not the mention the parsley that doesn't belong there either, I have been living in Rome for 50 years.

[@BlackangelKatakuri]

Can you taste the egg cause I’m not really a fan of the taste of eggs ?

[@75julianne]

Everything looked amazing but I can’t get passed the raw eggs though. Great video as usual but I might skip making this one.

[@TheRealNormanBates]

I concur with other posters.. you need to do a close up of the finished product (like Chef John).

[@denkeylee]

On throwing some EVO into the eggs. You can add as much as you like. For some reason it always incorperates. Don't know why, not a food scientist. Thanks

[@serpentarius51]

Now don't collapse....but can this dish be frozen ?

[@serpentarius51]

I have Asiago cheese, can you tell me what it might be used for ? Maybe do a short post on the various Italian cheeses ?

[@brain-gymnastic]

how many Italians dying Herr?

[@tbirdlew]

I was surprised to see that this has no garlic!

[@puck30]

Good Point!

[@rosannemassman6490]

I've always made it with some minced garlic, along with the onion.

[@BlackangelKatakuri]

ateb3 Guess America just made it that much better .

[@dominicdamico8385]

@@BlackangelKatakuri stop no they didnt

[@basicstickfigure1087]

Is Guanciale and Pork Jowl the same thing ?

[@Cookingitalianwithjoe]

Basic Stick Figure yes. Ciao

[@vecchiogufo4863]

Execution is good, but you make some MORTAL SINS ! In Carbonara there are ABSOLUTELY NO Butter, NO Parsley, NO Onions ! If you have Guanciale even NO Olive Oil ! Pancetta is a tolerated substitute and, having less grease than Guanciale, a bit of Olive Oil is accepted. In the same way is accepted a small amount of Parmigiano Reggiano, because Pecorino Romano sometimes can be too salty and spicey. The two yolks are for maniacs, the whoòe egg is better, the sauce will be more creamy. You must add black pepper in the sauce, a lot of pepper. You are PERFECTLY RIGHT when add the sauce out of fire to a little cooled pasta, this produce the " creaminess " tipical of Carbonara, and not scrambled eggs. We have a hope for you.

[@jesusfappingchrist2094]

Skip to 7:33.

[@gordjohnson70]

add some pasta water improve the sauce.

[@MontyGumby]

Murican Carbonara

[@markhughes8314]

I do like this lower fat version....lol.

[@dicksonmo]

No butter and cream on Carbonara

[@SarahBaghri]

I think he swallowed a radio by accident

[@LuigiRossignolo]

Carbonara is simple... why make it a mess?

[@Goldwing963]

No butter no oil no onions

[@Baetzibaer]

Talk, Talk, Talk, Talk, Talk, Talk, Talk, Talk ...