The Best Pasta Carbonara You'll Ever Make (Restaurant-Quality) | Epicurious 101

[@linengray]

My foolproof technique would be to have Frank Proto come to my house and make it.

[@lelomkhize]

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@cyberpizzapunk]

I think mixing everything in bowl makes this dish much easier, I had a experience of fail this because of overcooked egg. great simple tip!

[@nolanbaker2360]

I personally use the pot I cooked the pasta in, the pot is more annoying to wash but I can really toss it and get lots if air in it. Very very creamy

[@JJudeasd]

If your bowl can take the heat and is big enough, you can put your bowl on top of the boiling pasta water and mix it on top of it like you would do with hollandaise.

[@elainedemers1940]

I agree .made mine your way😅

[@espenstoro]

@@nolanbaker2360 Agreed. If you move a little too slow and it gets too cold, you just have liquid raw egg. The pot can go back on the heat for just a moment to allow the sauce to come together while tossing. Easy fix. Just save some pasta water first.

[@paolopisapia73]

Complimenti! I'm Italian and I am really proud of a KZbin chef that makes a proper carbonara. You know that Frank is a real chef when he makes dish like these properly! 😙👌

[@nftutoring9241]

I'm Italian. My parents born in Italy... Ridiculous he didn't finish in the pan!

[@paolopisapia73]

@@nftutoring9241 actually, doing it in a bowl instead of in the hot pan is the best way to ensure a perfect, creamy carbonara. If you do it in the pan is very likely that you obtain scrambled eggs and pasta instead, which is not what you want...

[@paolopisapia73]

@@skypup77 cmon, no insults

[@lgninjalo]

​@nftutoring9241 some of the top roman carbonara chefs finish it in a bowl.

[@antc.4457]

​@@nftutoring9241Ma no. Gli unici veri vantaggi della padella è che puoi farci saltare la pasta ottenendo una migliore amalgama. Inoltre se hai abbastanza esperienza puoi eseguire le correzioni e portare il tutto al grado di cottura e consistenze desiderate. In ogni caso: tutto si gioca su come si somministra il calore alle uova (cottura con calore residuo). La tecnica di chef Proto può portare ad un risultato corretto. Il rischio della tecnica che ci mostra in questo video, se si fanno errori, è che le uova possano risultare "bavose". Con la padella è più tipico il rischio di "strapazzarle". Ma, ancor prima di apprendere una tecnica, è importante conoscere e capire come deve risultare il piatto finito, quando viene fatto a regola d'arte.

[@undertakernumberone1]

The title tells me that thre is a reaction by Vincenzo's Plate incoming. At some point. lol.

[@chrisberry9220]

lol I was thinking the same thing

[@barryramer610]

Purists LOL... A dish is about what you enjoy. There are dozens of variations of many recipes. You are not forced to love some so called original recipe that may have a dozen variations you like better. Make it the way you like it and stay out of the rabbit hole that some 'original recipe and method' is the only way to prepare a dish. Like stew, put in it what ever makes you happy. If you and your family or guests like it; bingo, you have a winner. Vincenzo can make it what ever way he wants and I will make it whatever way pleases me. 🙃

[@beebilbo59]

@@barryramer610 📕

[@etiennerochon62]

guanciale, pecorino, no cream... he should be amazed.

[@peterschutzek325]

@@etiennerochon62 Even when some purists will say something about parmigiano reggiano mixed with the pecorino.

[@Glitterati_b]

I am lactose intolerant and allergic to eggs. But watching Chef Frank is an absolute delight

[@stephenseyer4715]

There's no ingredients containing lactose in carbonara. If you leave out the eggs, it becomes pasta alla gricia, which is equally delicious.

[@jordanpulciani1526]

​@@stephenseyer4715you might be surprised to learn that to make cheese, you need milk...

[@stephenseyer4715]

@@jordanpulciani1526 Thanks for the heads up! Hard cheeses such as pecorino and parmesan contain little to no lactose compared to soft cheeses like mozzarella, brie, burrata, etc.

[@steff7645]

@@stephenseyer4715 I think alot of people don't know this, after 2-3 months it's most likely fine. If you wanna go the safeway take 6 months. Parmigiano Reggiano becomes your best friend and pecorino is most likely still fine, cheeses with above 3 years taste like another level anyways.

[@rrg347]

who asked you 😂

[@russh6414]

Geez, I cant stop drooling. Back to the store for me, STAT!

[@BradiKal61]

I call Frank "The chef who cannot be ignored"

[@angiemonroy1881]

Even though we try to ignore him they keep throwing him on our KZbin page 😂😂😂😂😂

[@howru33666]

Frank, a culinary maestro, he cannot be stopped.

[@angiemonroy1881]

@@howru33666 The only thing he needs to stop is messing up a cultures dish. And making it look unrecognizable. That’s what he needs to stop. It’s disrespectful to other cultures.

[@apollo53122]

​@@angiemonroy1881 Stop whining.

[@adriansolis5362]

I gotta try this. Chef Proto breaks it down so easily.

[@royaltinman2226]

Just tried it with bacon instead and it turned out perfectly

[@paola7045]

This is the first time I’ve seen a chef mix everything in the bowl. I always did that and it always turned out great. It’s a much easier technique!

[@deefjj]

You should watch luciano monosilio make it, looks way creamier than this one

[@ΔημητραΚατσικιδη]

Me too.

[@MatthiaGryffine]

Frank at his best as always

[@KoreaDash]

Putting the guanciale oil in the mixture first and making an emulsion out of it almost like a mayo, then putting the pasta in the bowl and making a bain marie with the boiling water will elevate the carbonara to a carbonara 2.0

[@josereyna8885]

Awesome! I’ve always finished the mixing in the pan but am going to do it in the bowl. Thanks for the tip!

[@yaminoyomi9914]

How i learned how to make a proper Carbonara : I watched Gordon Ramsey video. There i learned everything i should not do. then with the comments and reactions videos i learned everything. Thats such a simple dish do make

[@Tsyras]

Never mixed in the egg/cheese bowl. Think I will try that next time.

[@evansteinman]

The best 10 minutes and 11 seconds that I've spent all day. Thank You, Chef!

[@hisbigal]

Frank. Carbonara. I clicked.

[@leonabuehler5089]

😂

[@smatee_]

Same here❤️‍🔥

[@Jim5745]

Chef Proto is amazing

[@xxPenjoxx]

That's a solid way of crushing peppercorns. Especially since he said to keep it kinda big pieces. I dont have a mortar n pestle, and the grinder makes it tiny.

[@FeralXethx]

For whatever reason when I saw him do that, I started thinking about using the can crusher on the wall XD.

[@cac989]

This is the first carbonara that I made that came out perfect thank you this is an awesome recipe. The key was to add some of that pasta water to the egg mixture that did it.❤

[@steventyrrell4650]

Thank You Chef Frank… I used your techniques and it came out beautiful… this dish scared me for a long time, but I’m happy I tried it

[@thedivide3688]

Frank…always making me hungry. FRANK, YOU ARE EPIC!!!

[@bodhileaf]

I've been cooking Italian food for 27 years and never thought to have a pepper, egg, cheese mixture ready to roll...thanks Frank!! A chef's Chef!

[@bodhileaf]

Usually "fool proof" recipes cut corners, but this is fool proof and AMAAAAAAAAZING

[@valsecchimichele]

Careful about the salt level in the water, especially with carbonara it should be lower than usual and definitely not sea salty

[@huntstyle]

Yes, because there's already lots of salt in the guanciale and the cheese

[@mariabihi5691]

This guy is amazing with a great personality and his foolproof cooking techniques, full with tips! I want to try all of those recipes 101. Bravo et bon Appetit 😊😋👌👏

[@ashtonandjohn]

We love Chef FRANK!

[@orbitaljunkie]

I never thought to put everything in the egg/cheese mixture - have always put the pasta in the pan. This video is brilliant.

[@Rosa_AI]

finally a video about carbonara, i never being great at it, i know how to make it but i mess it up constantly,thank you!

[@ermesdalponte9701]

Incredibile, dopo decine di versioni imparo la versione più corretta da un americano! Bravo complimenti. Però ricorda di non mettere sale, pecorino e guanciale sono molto salati, rischi sia immangiabile. In Italia usiamo solo un tuorlo per persona, con più commensali un tuorlo per persona più un uovo intero per la padella, e 70/80 grammi di pasta per ciascuno, il tuo condimento è per ameno 4 persone.

[@Romi_Zii]

You would make my Nonna proud! 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎

[@jtd66]

I was waiting on chef Frank to bring out the big cheese wheel like he had Emily do with that recipe 😆

[@alonhafrisby843]

I made carbonara for the first time using Frank's tips and let me tell you that was the best carbonara I've ever had. If you want to test it out, it is totally worth it. Thank you Frank!

[@mmpnguyen]

Mixing in the bowl is a cool tip, especially if you’re afraid of moving quickly and mixing vigorously if it were in the pan

[@samallardyce2522]

holly : taste like british cabonara. philip : yeah yeah. gino : if my grandmother had wheels she would be a bike

[@Meatwad650]

I’d love to know which of the multitude of carbonara recipes on Epicurious he’s using. It would be nice to know the exact amounts of the various ingredients.

[@beverlymack4418]

That dish and the teaching lesson are both exceptional!!! Thank you Chef!

[@oritdrimer4354]

Is this the first time that Frank made a pasta dish and he didn't make fresh pasta?

[@BillHicks420]

This dish is supposed to use dry pasta.

[@robdielemans9189]

This type of sauce clings way better to dry pasta than to fresh pasta. Pasta is a lot more diverse and complicated than you might think at first glance.

[@jayharv285]

What the other two said. For something like this dry pasta is much better.

[@robertm348]

Thank you, Chef Frank!

[@JazerMedia]

Technique > quantity of ingredients.

[@adamg.manning6088]

Well, obviously. Why would more ingredients be better?

[@fleetSRT]

Vincenzo getting new content for his video

[@rhonii6259]

I love the way you teach, very clear and understanding 💯👍

[@alexmason2253]

He ain’t just a chef, he’s a teacher.

[@BeyfighterFaris]

Carbonara - a simple but expensive pasta

[@rankothefiremage]

So happy you didn't break out the cream, i do a version of this, and being lazy i'll buy pre-grated cheese but i do like to use 2.

[@varoonnone7159]

I'm surprised, a recipe I can actually follow

[@sarakatharina2928]

That looks easy and doable and delicious. Thank you

[@ottozambrana66]

He's a maestro...period!!! Thank you, Chef🎶

[@donFede23137]

The Salt Master once again

[@evolutiagames]

I thought I had perfected my Carbonara until I saw this video. I gotta try these techniques!

[@NikkiNiswonger]

Yummy 😋 That looks delicious! I have never made a carbonara. Definitely want to try this!

[@rileyedmondson7170]

Does anyone know how much cheese to use for the recipe? I don't believe he states an amount, so I was wondering

[@blahblah55237]

He is the only other chef I seen other than Marco Pierre White who mix it all in a bowl. I think that speaks a lot to their expert level.

[@billbernhard3582]

Looks absolutely delicious, but also absolutely cardio-devastating !

[@galoki5654]

I like the adding everything to the bowl and mixing! I usually put the pasta in the pan, gonna try your way next time. and total props for using guanciale!! I've seen way too many folks using bacon. Pancetta is acceptable if you can't find the guanciale. you can't beat the flavor of that pig cheek.

[@nancynelosn5830]

Beautiful

[@mag8737]

master chef. Do you have a restaurant? I want to eat just your food!

[@TheFunTechGuy24]

Loved the way you made this look so easy to look and cook. I have never had carbonara and avoid due to the fact that the eggs wouldn't be cooked and eggy smell might drive me off.

[@cocoanae3199]

Now I have to make it this way since this my top 3 favorite pastas and I never truly like the way it turns out 😩

[@issham1757]

Hey frank..a lil bit question to u..if a muslim person like me want to cook this carbonara with your recipe ..what ingredients are the most suits to replace the guanchale?.. im sorry to ask but we just dont eat any part of pigs

[@artxdani]

Take a shot everytime mr frank says 'guintala'

[@Jack_Nilson]

Every house in Brazil has pasta, eggs, Bacon and some cheese, but carbonara isn't a common recipe (I made a carbonara a few weeks ago, and after this video i wanna do it again)

[@fransbuijs808]

Even in the parts of Brazil where the Italian immigrants live?

[@r_cab314]

Such a simple recipe that is so delicious.

[@weberswonderland]

i've never seen the glass bowl method. such a fool proof way not to cook the eggs too much

[@BentOfCenter]

Recipe was closest to what I want, probably would only use egg yolks and add a hint of red pepper. Great recipe for those starting to find their own flavor and personalizing to their wants.

[@arunisuwannakonkun6368]

🌫️🎄🌨️⛅🇮🇹Thank you very much 🧀🥓🍝 Carbonara Pasta🎉🙏😇☁️

[@johnvanzyl2960]

I am ready for dinner!!!!!!!!!!!!!!!

[@aristocaster]

I'll do same way, but i do the preps while waiting the water to start boiling.

[@myworldntl]

What pans are they? I’m looking for some decent steels ones (annoyingly i have induction hobs, not gas), and am torn between stainless and carbon steel pans…. Any input as to best type (or brand) to go for??

[@trappleye]

Where do you buy guanciale? I’ve never seen that in a grocery store.

[@sloan495]

In some supermarkets you can find a product near the bacon labeled Pork Jowl (cheek) or similar. Guanciale is jowl, but it's not smoked. American Jowl is almost always smoked like bacon. I kinda perfer it to bacon.

[@colinmacvicar2507]

I know what I’m having tomorrow.

[@Greydawg]

Not to sound cynical, but it's GREAT to be back to the cameras being on tripods! Felt like I was watching *The Bourne Identity* on the last one. 😬

[@patbrockmann]

In Rome I've had this dish plenty of times and they ONLY use Yolks, never whites.

[@mattcarlucci]

Frank should be more famous

[@williamo.2519]

What is the cheese ratio? 1:1? 1/2:2/3?

[@spinningbackspin]

Could I use pork belly in place of guanciale?

[@JohnHausser]

I have a love/hate relationship with carbonara 🍝

[@ducmai9714]

im waiting for vincenzo video on this one

[@sirgaz8699]

I put my mixing bowl over my cooking pasta to temper the eggs like a double boiler. Is there a secret to stopping it cooling too fast, if always feel like it's room temperature by the time I'm halfway through eating it?

[@Sc9cvsd]

Scarf it down faster! 😂😂. Try eating it in a bowl that would help. On a plate there is more surface area so it cools faster, in a bowl it'll stay hotter longer

[@sirgaz8699]

@@Sc9cvsd Yeh I'm already a pasta bowler. I do like to savour my food but other foods don't cool as fast. oh well.

[@jimlee4649]

Warm your plates (or bowls) in oven at 120-150F while you're cooking.

[@anastasia444]

Egg yolks begin to coagulate (set) at 144° so as long as the pasta or heated bowl doesn't reach that temp once the egg-cheese mixture are introduced, the dish will stay hotter for a longer period of time and not "scramble" the eggs (OK, ruin) the dish. 😋 This is an absolutely terrific video. 👏 ❤

[@reyshah426]

definitely warm your pasta plates - it's what they do in the restaurants, and it's a game changer when it comes to keeping your food hot for considerably longer. Adam ragusea has a great video on the best and worse ways to warm your plates.

[@Uberskull]

I don't see any measurements of ingredients beyond the number of eggs used. I'd like to see them before attempting this method.

[@Donkeycow]

Go to Frank Protos youtube channel, about 3 years ago he went through ingredients and measurement. It is my go to when making this dish.

[@JiminPalmSprings]

Every carbonara dish served comes with its own personal ambulance to take you to the hospital afterwards for a free artery cleaning😎

[@guccigasbag2780]

😂😂😂😂

[@AliAbbas-ie6cw]

I think you eat rice and dal only plz have to eat carbonara people eat pasta plz google and search when is starting people eat pasta 😂

[@gmalda]

I am making this on the weekend! Question though…. Is it ‘ok’ if I use bacon instead!?!?

[@sloan495]

IMO...yes, it will still be very tasty. Guanciale is not always easy to find, even in the 4th largest city in America. Pancetta would be more authentic substitue than bacon, but most everyone has some bacon laying around and it will still be delicious. Guanciale is not smoked, and bacon is, so it will impart a bit of a smokey flavor, is main difference.

[@gmalda]

Thanks Sloan 😊

[@fransbuijs808]

​@@sloan495 Just wondering. What's the fourth largest city in America? Chicago?

[@sloan495]

@@fransbuijs808 Houston

[@sloan495]

@@fransbuijs808 Houston

[@wayne2709]

Heard you should try to keep any burnt particles at the base of the oil in the pan when pouring the oil out into the pasta as it’s bitter

[@dinodinosaur2930]

😋 Mmm Mmm Mmm

[@SBinVancouver]

Recipes often incorporate some starch in the cheese mixture to increase the heat tolerance. Do you have an opinion on that?

[@seantodd8875]

Looks great! Proper carbonara (although I would have used pecorino romano instead)

[@jesusgamboa9899]

He used a mix of Parmigiano and Pecorino because we are not accustomed to the overpowering taste of Pecorino here in the states. The Parm helps soften the powerful taste of the Pecorino.

[@aris1956]

@@jesusgamboa9899 Here in Italy we also often mix parmigiano and pecorino romano, to give a less strong taste. The purists use only Pecorino.

[@dallascole8200]

No egg whites were wasted in the production of this video!

[@alexlee4708]

if this were a fried rice and uncle roger were Vincenzo, this would be FUYIOH and frank would be uncle frank!

[@meat_loves_wasabi]

I just make a hybrid of Cabonara, Cacio e Pepe & pasta alla gricia as 1 dish

[@LuisPerez-o6u]

How do I get the actual recipe??

[@julesreyes1329]

Hi, I can't find the recipe for this on my Epicurious app. Can someone help a sister out please?

[@jesar6058]

Great recipe, but you should give credit to Chef Monisilio of restaurant Luciano Cucina Italiana in Italy for this one. It's his recipe and technique.

[@christucker3445]

this guy used the word “super” 12 times in a ten minute video 😂 .

[@briannagriffin7852]

Because he's a Super Hero. Duhhhh😂

[@freddymclain]

I'm doin' it!

[@dennisdistant]

"I laid these eggs myself"

[@meghasinghaniahmu]

Why not use a mortar and pestle??

[@atulabrol6533]

Indian ! They don't have one handy ...

[@melchorapablo6800]

New to your channel here,some people are not fan with eggs,so I add a little bit of cream to give carbonara texture silky,I did exactly your cooking preparation by frying,the black pepercorn,then crust to mix into eggs,cheese mixture before adding my pasta,also with my fried guancale, I add white wine to infused a better taste on the course of frying the meat,add garlic powder and parsley,thats my version of this dish.

[@LyaIbrahim]

😋😋 yummy

[@randysmith2326]

Can you please do a video on tuna salad

[@chestergregg8668]

But there are no peas in there! /s

[@lsmc8909]

I keep trying to make carbonara and I keep failing, it will come out looking like it should but it just doesn’t taste like a restaurant. I follow the instructions perfectly. This is one of the dishes that I will always order in a restaurant.

[@razzledazzle5703]

just me or does frank look like the four seasons baby