Carbonara | Basics with Babish

  • Am 15 Aug 2019 veröffentlicht
  • Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.
    See those chefs tear me apart here:
    Music: "A Beautiful Life" by Broke for Free
    + Traditional Carbonara shopping list:
    1/2 pound guanciale (can substitute with pancetta)
    3 large eggs
    1 egg yolk
    4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano)
    Ground black pepper
    Spaghetti noodles
    + Modern Carbonara shopping list:
    1/2 pound thick cut bacon
    Parmesan or Romano cheese
    3 large eggs
    1 egg yolk
    Ground black pepper
    1/3 cup starchy pasta water
    Bucatini noodles
  • Unterhaltung


  • Binging with Babish
    Binging with Babish  Vor Monat +20914

    According to my 23andMe, I'm 10.7% Italian, so...pretty much an expert here.

    • SolidShroom
      SolidShroom Vor 8 Tage

      comedy gold.

    • AndrewYang for2020
      AndrewYang for2020 Vor 12 Tage

      *classical american*

    • NoName
      NoName Vor 12 Tage

      Still burning ,he! 🤣🤣🤣

    • Michael Vincent
      Michael Vincent Vor 13 Tage

      Make sure you commit no violent crimes Babs....they have your DNA now

    • Ivan Šušak
      Ivan Šušak Vor 16 Tage

      @Rafael Garcia well im a fuken 9 year old then. You know how to make it because you grew up with that kind of food. Call me when you make a burek first try.

  • UncreativeFun
    UncreativeFun Vor 44 Minuten

    I have a rock from Italy so I’m pretty much an expert

  • TheIsreale
    TheIsreale Vor Stunde

    americans let it go. u aint good in carbonara. ur great peeps but carbonara aint urs

  • Adam Wahlberg
    Adam Wahlberg Vor 6 Stunden

    I made the “carbonara” tonight, as opposed to the carbonara I usually make. Gotta say - wasn’t my favorite. Maybe I sourced some inferior guanciale, but it just didn’t sing like usual. Back to bacon for me, Babish baby, Babish buby.

  • Ale Xaw
    Ale Xaw Vor 7 Stunden

    I’m italian and the second carbonara almost gave me an heart attack. The first one was ok, just don’t put salt on top of pasta please (and it’s 3 yolks and one full, not the opposite) 😅

  • BIG T
    BIG T Vor 9 Stunden

    Actually a part from the bacon the second version was more Italian , the sauce should be creamy but lose and not congealed like you made it . Italians always add pasta water that’s how you get that creamy consistency.

  • Lilly
    Lilly Vor 14 Stunden

    I tried making this, it looks like spaghetti puke

  • Mr. DiZzY
    Mr. DiZzY Vor 17 Stunden

    Cries in italian

  • Elijah Hb
    Elijah Hb Vor 18 Stunden

    How many people does this recipe serve?

  • Bikel Tyron
    Bikel Tyron Vor 18 Stunden

    As an African,I can't add raw eggs onto my food.

    • Bikel Tyron
      Bikel Tyron Vor 17 Stunden

      @Elijah Hb it ain't even about the bacteria bro.

    • Elijah Hb
      Elijah Hb Vor 17 Stunden

      @Bikel Tyron if they are heated to the correct temperature it will kill any harmful bacteria

    • Bikel Tyron
      Bikel Tyron Vor 17 Stunden

      @Elijah Hb we don't do that.I boil my eggs rock hard!

    • Elijah Hb
      Elijah Hb Vor 18 Stunden

      Why not?

  • Mathia Iliopoulos
    Mathia Iliopoulos Vor 20 Stunden

    3:45 bacon is yeeting away

  • Scott T
    Scott T Vor Tag

    I like how you put "1/3 cup starchy pasta water" on the shopping list."
    S'cuse me, grocery store employee? Which isle can I find starchy pasta water in?

  • LednacekZ
    LednacekZ Vor Tag

    i alwyas thought the most important thing in carbonara was the rendered fat. If you use different type of meat you will get a different taste. Taking the fat out is just taking out the taste. You will end up with egged pasta.

  • Tiramisuuu
    Tiramisuuu Vor Tag

    Davie504 accepts the challenge of who makes the best carbonara

  • Alessandro Vellano

    there is no "i" in Parmigiano Reggiano. It is pronounced Parmijano Rejjano

  • Ghostface
    Ghostface Vor 2 Tage +3

    Babish according to 23andme I’m 0.02% Italian, I think I’m the real expert.

  • frank ferrero
    frank ferrero Vor 2 Tage

    there are no 2 versions of carbonara super douche,just the right way!!
    same goes for alioli (alioli is from Spain,im spanish so i KNOW alioli)no cilantro,no curry no NOTHING!! there is no 2 or 15 recipers for alioli just the ONE!! Anything else is a travesty,just a fancy mayonaise you dumb fucks in the USA came up with.

  • frank ferrero
    frank ferrero Vor 2 Tage

    butthurt wannabe chef,gtfo dude!!
    you're a fucking embarrasment.

  • Jesse Burke
    Jesse Burke Vor 2 Tage

    Anyone who tells me not to put garlic in anything can promptly remove themselves from my life...

  • Chris Prud
    Chris Prud Vor 3 Tage

    It’s pasta not posta 🤣

  • janetz1001
    janetz1001 Vor 3 Tage

    Cries in Italian 🤣🤣🤣🤣

  • Laura vv
    Laura vv Vor 3 Tage

    The subtitles to that video were poorly made, those chefs really weren't that cruel! Plus, they were from Rome... Roman people have no manners, they are used to saying rude stuff without realizing (to the point where Italian tourists often get offended/irritated just as much as foreigners!)

  • HighBoyz Entertainment

    Gettem Babish

  • Ida
    Ida Vor 3 Tage +1

    I made this a few weeks ago and my grandparents are still talking about it

  • Nebula Productions
    Nebula Productions Vor 4 Tage

    Davie504 vs Babish would be

  • Chickepuggies 462
    Chickepuggies 462 Vor 4 Tage

    My mouth watered 😭🤤🤤

  • Tinkle Ballsniff
    Tinkle Ballsniff Vor 4 Tage

    Very nice job.

  • D. Parks
    D. Parks Vor 4 Tage

    What's crazy to me is that I have never, in my life, heard 2 Italians agree on the best way to make ANYTHING. Pretending there is a single right way to do something is so egotistical you may as well claim to have invented the recipe.

  • Gavin Burkhardt
    Gavin Burkhardt Vor 4 Tage

    this series is going to save me at uni

  • D D
    D D Vor 4 Tage +3

    Every time I cook Italian food my paranoid imagination tells me that the ghost of my nonna is watching over my shoulder to make sure I keep it authentic, like how she liked things, yes it's the old Italians making us younger Italians carry on with the pedantic cooking behaviour, but every time I make Carbonara I prefer it with garlic. I love garlic in everything! So even Italians don't always stick with the traditional recipes as much as we feel pressured too. It's about individual taste, until your cooking it for the whole famiglia that is and then it's just feast of criticism or love depending how it's cooked, I once witnessed my grandfather throw a plate of pasta in the sink because mum used butter instead of olive oil! No shit lol most often I use both!

  • Pete Davis
    Pete Davis Vor 5 Tage

    I see scrambled egg at 2:47

  • Sheriff Industries
    Sheriff Industries Vor 5 Tage

    The video where the same 3 chefs made their version, it looked nothing like it's normally served.

  • Valerie Quast
    Valerie Quast Vor 5 Tage

    This is probably the worst thing, but I love adding peas to my carbonara. I just like the taste and texture of the peas with the bacon and egg sauce and noodles. I know, i'm the worst.

  • diablonrg87
    diablonrg87 Vor 5 Tage

    Bravo na vera merda

  • - PWET -
    - PWET - Vor 5 Tage


  • Vinh Duong
    Vinh Duong Vor 6 Tage +2

    Every time you say "Carbonara" my ears get a little wet.
    So, like, stop.

  • Emma Rounsville
    Emma Rounsville Vor 6 Tage

    Tried to make this, but with bacon cause I'm a cheap college student lol, unfortunately I didn't kill the heat in the pan early enough, and now I've got scrambled egg pasta! I tried tho

  • Tinyyellowhouse
    Tinyyellowhouse Vor 6 Tage

    If you haven’t tried it with thinly sliced leeks and bacon, you should. It give a slight onionyness to the dish and pop of color.

  • Enrico Tiberi
    Enrico Tiberi Vor 6 Tage

    Finally somebody who can cook perfectly Italian dishes!!!

    Greetings from Southern Tuscany, Grosseto!!! ❤️❤️❤️

  • Andrés Isaza
    Andrés Isaza Vor 6 Tage

    Yo got no idea on how to throw pasta into a pot. You should twist so it delicately and perfectly falls all around.

    I don't think you have to continue moving the pasta it if you already salted the water.

  • Raj Patel
    Raj Patel Vor 6 Tage

    what's with your gay tattoo's? you look like a flaming queen ffs!

    • Clari
      Clari Vor 4 Tage


    • karlissa kennedy
      karlissa kennedy Vor 6 Tage

      What? That makes no sense.
      Also, mind your fucking business.

  • ShaQuarn Stevens
    ShaQuarn Stevens Vor 7 Tage

    Can you do this with cheddar cheese

  • Tim C
    Tim C Vor 7 Tage

    So because of this video I tried making carbonara for the very first time! I've never even had carbonara before, but this looked delicious. I'm happy to report that production of carbonara was a success, I'm sorry to say that it was not my cup of tea. At least the family enjoyed it though. Keeping binging!

  • Chuck Scarlett
    Chuck Scarlett Vor 7 Tage +2

    We Malaysian use Prego. As simple as that

  • saitojharry
    saitojharry Vor 8 Tage

    Teka, bat di nilagyan ng all purpose cream? Ahahahaha 🤣🤣

  • Sheng Feliciano
    Sheng Feliciano Vor 8 Tage

    I made this breakfast pasta tonight for dinner.. its it's very rich

  • donnie darko
    donnie darko Vor 9 Tage

    “My Nona would be turning in her grave”
    Your Nona is dead mate, go away.

  • LynksysV
    LynksysV Vor 9 Tage

    you still made authentic carbonara wrong......

    ASZNEE Vor 9 Tage


  • TheHolydruid
    TheHolydruid Vor 9 Tage

    I add cream to my carbonara like a true savage. It's good tho.

  • Keaton M.
    Keaton M. Vor 9 Tage

    Mine came out great!!!!!

  • Alistair Blaire
    Alistair Blaire Vor 9 Tage

    The traditional one looks so good. I'm going to ask the Italian market in town if they have guanciale.

  • Kat LaBash
    Kat LaBash Vor 10 Tage

    Good Lord, I love watching you cook.

    OCT POD Vor 10 Tage

    I've made the original recipe and its meh bland and I know garlic is forbidden but it increases the flavor and it helps a lot.

  • Mi Ti Zu
    Mi Ti Zu Vor 10 Tage

    I only came here to say, I am so sick of seeing ads for this.

  • Vanessa Haugen
    Vanessa Haugen Vor 10 Tage

    either way, this looks delicious!

  • Pete
    Pete Vor 11 Tage

    5:16 Plate up? Th-that's a bowl sir.

  • Brianna Hirst
    Brianna Hirst Vor 11 Tage

    My husband loved it. We used a fresh black pepper fettuccine from Aldis, and smoked pancetta from our local Italian specialty market. Right before they closed after 114 years in business. :(

  • Massimo Caligiana
    Massimo Caligiana Vor 11 Tage

    You’re funny

  • Andrea De Nichilo
    Andrea De Nichilo Vor 11 Tage

    Did che really seasoned pasta with salt after plating?

  • CoreyJay
    CoreyJay Vor 11 Tage

    The second one wasn't even that different. If you really want to make an Americanized carbonara, do it like Domino's. Alfredo sauce, chicken, bacon, mushrooms, and onions. That will make the Italians cringe like they never have before

  • コロムビアオタコン

    Carbonara? Nahhh

  • Franklin Ruiz
    Franklin Ruiz Vor 12 Tage

    Love this!

  • Gabriel
    Gabriel Vor 12 Tage

    Okay so how can we trust that THIS is the most traditional version of carbonara? You told us that before and apparently were wrong 👀 Who taught you this totally perfect OG recipe? (I say this with love)

    • Domyeet 26
      Domyeet 26 Vor 7 Tage +1

      The first one is the traditional recipe
      -an Italian dude

  • A_ Lundgaard
    A_ Lundgaard Vor 12 Tage +1

    italian food is awesome when not made by italians.

  • zee
    zee Vor 12 Tage

    serious questions: i dont eat red meat of any sorts, what can i replace the bacon with?

    • Mathieu Chiasson
      Mathieu Chiasson Vor 10 Tage

      I'm in no way an expert on the matter, but if I had to try anything, I'd go for something that has a similar fat percentage (~42%). Chicken skin or turkey skin maybe?

    • OCT POD
      OCT POD Vor 10 Tage


  • Jakub Jernas
    Jakub Jernas Vor 12 Tage

    Some people think Carbonara has sour cream in it idk why but it's funny xd

  • Davide Ori
    Davide Ori Vor 12 Tage +3

    I am Italian and I watched it through the end, sorry ;P I have to say that it makes perfectly sense to add some garlic to the American bacon variation. Guanciale (at least the Latium version) is already flavored with garlic which is put in before the aging phase. I might have problems with the amount you put in, but I see also from other videos of you that you really love garlic, so totally approved. With caveats, it is possible to do variations.

  • Fabio Dragoni
    Fabio Dragoni Vor 13 Tage +38

    I'm Italian and can't stand Italians who criticize other people's recipes. Everyone is free to prepare carbonara as he wishes.
    Let's try new ideas ffs!

    • Fabio Dragoni
      Fabio Dragoni Vor 6 Stunden

      @Ale Xaw si

    • Ale Xaw
      Ale Xaw Vor 7 Stunden +1

      Ma vaffanculo porco dio questi mettono il burro col guanciale e io devo stare zitto?!

    • allgo noemo
      allgo noemo Vor Tag

      @krazykarl yeah but its a thing. a carbonara is a specific thing. u can do what u want but why call it that. have some standards. this is more about restaurants and not home cooks. cos u can cook and eat anything at home. but if ur gonna go to a place and pay real money for something and its shit. why bother.
      like how americans think alfredo is a kind of sauce. its just butter and parmesan tossed together with the pasta. its a thing. yknow. like how mcdonalds makes the same burger everywhere, cos they try really hard at it. consistency. this is a big part of why most people cant cook, cos if u dont have standards what are u doing? anything u want? thats americans. DEEP FRIED TWINKIES DEEP FRIED CHOCOLATE BARS DEEP FRY MY SOUL

    • Chita Hitsu
      Chita Hitsu Vor 2 Tage

      except for that french recipe from a few years ago where they dumped onions, bacon and farfalle into a pot, filled it with water and then cooked it. that was

    • krazykarl
      krazykarl Vor 6 Tage +2

      Fabio Dragoni yeah I never understood that because every family has "their" way to make something.

  • Erica Fumagalli
    Erica Fumagalli Vor 13 Tage

    you should make the SaLad from Spongebob. Love you Babish.

  • Bill Kong
    Bill Kong Vor 13 Tage

    Everyone bastardizes everyone else’s food. Ever had pizza in China? Not even close.
    It’s fine. Make it. As long as you don’t try to represent your variation as the real thing.

  • MrSoundSeeker
    MrSoundSeeker Vor 13 Tage

    Oh was suppose to be a redemption and you couldn't find guanciale. Maaaan, more effort, please. By the way, got a a tip for you. A pan is hot and if you toss eggs and cheese mixture into a piping hot pan with pasta and guanciale you could end up with curds. The tip is: take a bowl, put the eggs and cheese mix into it and then put the hot pasta and guanciale (from the pan) to the bowl. Stir it and tada! By doing so you are using only the temperature of the pasta and guanciale to cook the eggs (you are eliminating the hot pan bottom). Makes the sauce creamy without the risk of overheating the eggs.

  • jaden sipes
    jaden sipes Vor 14 Tage +1

    hey does anyone know how many this serves? i want to make it for my family in a few nights

    • Carlos F
      Carlos F Vor 12 Tage

      If you’re cooking a pound of pasta and you’re using a pound of bacon that usually feeds 4 to 6 people.

  • Mythnugget Productions

    I made the less traditional version with bacon , eggs, and parm and it was sooooo good, a winner that my family loved!

  • Simply Garza
    Simply Garza Vor 14 Tage

    Just made this tonight for my one year anniversary. (Just the American version) We loved it. Gotta say I'm sorry Italians, but that garlic really did something magical with the bacon and the sauce. Don't worry, I plan to make the traditional dish, as well. I've made several of your recreated recipes on here and from your book. All of which turned out fantastic, and are really improving my confidence in the kitchen

  • Liz Calame
    Liz Calame Vor 14 Tage

    Made the bastardized version for the hubby and son, and it was a hit! Thanks Babish!

  • Dolphinboi
    Dolphinboi Vor 14 Tage

    If tossed salad and scrambled eggs is okay, then so is pasta and eggs.

  • Yeah man J P
    Yeah man J P Vor 14 Tage

    Really embarrassing how he misspelled car banana

  • JustPlayForFun
    JustPlayForFun Vor 14 Tage

    For the italian version you did only a few little mistakes,the first one was with the eggs. You don't use eggs white in carbonara,apart from that,if your pasta needs more saltiness just add more pecorino once you pust pasta in your plate,do not add salt on cooked pasta. I suppose you did alright anyway,most non-italian "chefs" would not come as close as you did

  • sexntuna
    sexntuna Vor 14 Tage

    The only real difference between the two versions is garlic. When I make a non-traditional carbonara I tend to experiment with mushrooms, parsley, and a little white wine for the sauce

  • Joel Auvinen
    Joel Auvinen Vor 15 Tage

    I very much prefer carbonara over carbonara, anyday. But that's just me.

  • Cook
    Cook Vor 15 Tage +1

    Every single time an Italian complains about how the rest of the world interprets their dishes, I mentally make a masturbatory gesture in my mind and involuntarily roll my eyes. I'm sure the fucking Chinese are real up in arms about whatever the fuck Italians did to the noodle /s. Real talk, if you're so obsessed with your heritage that you take umbrage with how other people try to make your culture's dishes with the ingredients they have, you're a real small person.

  • Thirst Fast
    Thirst Fast Vor 15 Tage

    Try this my friend: When putting your pasta into water from a box, grab it firmly with your thumb and forefinger around the middle of the noodles. Counter-rotate it with your other hand like you're giving it the gentlest, though horribly-named "Indian Burn", so the noodles don't break, but the closer you get the better. Now instead of a cylinder of pasta you should have something that flares out toward either end. Set gently in your water with your hand *perpendicular* to the water's surface, and let go. You should now have the most satisfying spiral of pasta in your pot possible. ffs I can't explain what I mean. maybe I'll make a video......

  • Diamanté Lomax
    Diamanté Lomax Vor 15 Tage +1

    I'll be dammed if someone is gonna tell me how my food should taste unless they giving money to pay for said food

  • Matthew Lehman
    Matthew Lehman Vor 15 Tage

    what kind of flatware do you use??

  • Avi T.
    Avi T. Vor 15 Tage

    I saute my guancale or (usually, for convenience) pancetta with about 1/2 of a yellow onion, chopped finely, and let it caramelize in that porky goodness. It adds a bite and a sweetness to the dish that balances the pure saltiness of the pork and cheese.

    I'll go now because the entire nation of Italy and its worldwide diaspora are probably after my blood for this.

  • David Welsh
    David Welsh Vor 15 Tage +4

    The truth is that "cuisine purists" are some of the worst "purists" out there. They are snobs who have no care for if you need to modify a recipe for someone watching their health (especially food allergies). Vegans are slightly worse.. but at least they care about someone's allergies.

  • Cason Scarce
    Cason Scarce Vor 16 Tage

    I have watched this multiple times already and will probably watch it several more.

  • CountJuggles
    CountJuggles Vor 16 Tage


  • Matthew Williams
    Matthew Williams Vor 16 Tage

    Binging with Babish, so my grandfather is from Naples and my grandmother is from Galabria... American Classical Culinary Arts was taken from Parisian tradition, you made your Carbonara was fine it was just done with that influence, like he said it's a heavy dish how you prepared it, but French dishes are heavy dishes in small portion, Italian dishes typically are lighter because we get are proteins from the sea and we have less starchy vegitables, in your first video you made a wonderful French pasta influenced by Carbonara, you did good 👍

  • Itshenry 2006
    Itshenry 2006 Vor 16 Tage +26

    Don’t throw it to the wall? But that’s how you chop things

    I really do suck at cooking

    • Nillhole Nixon
      Nillhole Nixon Vor 5 Tage +1

      @MY NAME ZAGGIAN Yup... Not a reference to the DEplusr You Suck At Cooking.

      MY NAME ZAGGIAN Vor 5 Tage

      Filthy frank reference

  • Bruce Hua
    Bruce Hua Vor 16 Tage +1

    So..... Bacon and Garlic and all of a sudden you've committed a culinary war crime?
    For a culture that 'borrowed' both pasta and tomatoes from others, they do get a little bit weird about trying new things.

  • Roberto U.
    Roberto U. Vor 16 Tage

    4:13 yes, I cried!

  • DiscoDude752
    DiscoDude752 Vor 16 Tage +1

    Use your hand like a gentlemen? 😏😏

  • Beinerth Chitiva Machado

    This is my favorite Dish of All-Time!

  • the Soul squad
    the Soul squad Vor 17 Tage

    I watched this today in school not on my phone my teacher put it on for us so I wanted to say thank you for the opportunity to learn more about spageti

  • Silvia Gentili
    Silvia Gentili Vor 17 Tage


  • Nonno
    Nonno Vor 17 Tage +3

    I literally cried when he used garlic, just like he predicted. I'm predictable.

  • Emil Skotner
    Emil Skotner Vor 17 Tage

    Bro I want some digg food bro

  • Cristagolem
    Cristagolem Vor 17 Tage

    Time to raid like is 1855