Carbonara | Basics with Babish
Binging with Babish
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

  • Binging with Babish
    Binging with Babish

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

    • SolidShroom

      comedy gold.

    • AndrewYang for2020
      AndrewYang for2020

      *classical american*

    • NoName

      Still burning ,he! 🤣🤣🤣

    • Michael Vincent
      Michael Vincent

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

    • Ivan Šušak
      Ivan Šušak

      @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.

  • Jesse Burke
    Jesse Burke

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

  • Chris Prud
    Chris Prud

    It’s pasta not posta 🤣

  • janetz1001

    Cries in Italian 🤣🤣🤣🤣

  • Laura vv
    Laura vv

    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
    HighBoyz Entertainment

    Gettem Babish

  • Ida

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

  • Nebula Productions
    Nebula Productions

    Davie504 vs Babish would be *🅱️ASS*

  • Chickepuggies 462
    Chickepuggies 462

    My mouth watered 😭🤤🤤

  • Tinkle Ballsniff
    Tinkle Ballsniff

    Very nice job.

  • D. Parks
    D. Parks

    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

    this series is going to save me at uni

  • D D
    D D

    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

    I see scrambled egg at 2:47

  • Sheriff Industries
    Sheriff Industries

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

  • Valerie Quast
    Valerie Quast

    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

    Bravo na vera merda

  • - PWET -
    - PWET -


  • Vinh Duong
    Vinh Duong

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

  • Emma Rounsville
    Emma Rounsville

    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

    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

    Finally somebody who can cook perfectly Italian dishes!!! Greetings from Southern Tuscany, Grosseto!!! ❤️❤️❤️

  • Andrés Isaza
    Andrés Isaza

    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

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

    • Clari


    • karlissa kennedy
      karlissa kennedy

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

  • ShaQuarn Stevens
    ShaQuarn Stevens

    Can you do this with cheddar cheese

  • Tim C
    Tim C

    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

    We Malaysian use Prego. As simple as that

    • Chuck Scarlett
      Chuck Scarlett

      Mugilan Rajamohan damn never tried adabi before. I'll try it later!

    • Mugilan Rajamohan
      Mugilan Rajamohan

      Hahaha some use Adabi's sauce

  • saitojharry

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

  • Sheng Feliciano
    Sheng Feliciano

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

  • donnie darko
    donnie darko

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

  • LynksysV

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



  • TheHolydruid

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

  • Keaton M.
    Keaton M.

    Mine came out great!!!!!

  • Alistair Blaire
    Alistair Blaire

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

  • Kat LaBash
    Kat LaBash

    Good Lord, I love watching you cook.


    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

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

  • Vanessa Haugen
    Vanessa Haugen

    either way, this looks delicious!

  • Pete

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

  • Brianna Hirst
    Brianna Hirst

    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

    You’re funny

  • Andrea De Nichilo
    Andrea De Nichilo

    Did che really seasoned pasta with salt after plating?

  • CoreyJay

    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

    Love this!

  • Gabriel

    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

      The first one is the traditional recipe -an Italian dude

  • A_ Lundgaard
    A_ Lundgaard

    italian food is awesome when not made by italians.

  • zee

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

    • Mathieu Chiasson
      Mathieu Chiasson

      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


  • Jakub Jernas
    Jakub Jernas

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

  • Davide Ori
    Davide Ori

    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.

  • Joseph Lau
    Joseph Lau

    best and most satisfying way to eat noodles is with chopsticks

  • Fabio Dragoni
    Fabio Dragoni

    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!

    • krazykarl

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

  • Erica Fumagalli
    Erica Fumagalli

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

  • Bill Kong
    Bill Kong

    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

    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

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

    • Carlos F
      Carlos F

      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
    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

    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

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

  • Dolphinboi

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

  • Yeah man J P
    Yeah man J P

    Really embarrassing how he misspelled car banana

  • JustPlayForFun

    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

    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

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

  • Cook

    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

    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

    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

    what kind of flatware do you use??

  • Avi T.
    Avi T.

    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.

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