Crave-Worthy Spaghetti Carbonara 🍳 Food Network

Crave-Worthy Spaghetti Carbonara 🍳 Food Network


Author: Kevin Mason

21 thoughts on “Crave-Worthy Spaghetti Carbonara 🍳 Food Network

  1. Good start to this series! I like your presentation (parts historical, local food commentary, knowledgeable on the ingredients, taught some method, etc.). I really appreciated the explanation of the variations on the sauces and how they're made. Although I would have loved to see you use Radiatori (like the restaurant used, I think), thank you for choosing something other than fettuccine or spaghetti. sometimes food channels get stuck using standard ingredients and never showing variety. can't wait to see more content!

  2. I may be wrong, but it looks like he is adding egg yolk to his carbonara (the orange liquid in the squeeze bottle). Also, I appreciate your version, but you shouldn't call it carbonara.

  3. In Rome mascarpone and cream for carbonara are banned! Any cream or mascarpone has been dropped by decades and was present only in some odd variation that has never take root in the mainstream version. In "classic" Carbonara sauce is made only with yolks and pecorino or if you like half pecorino, half parmigiano reggiano because is really not needed and make this pasta unjustifiably heavier and greasy. If you use the right technique egg yolks, cheese and starchy water are more than enough to give flavour and creaminess…and is also better for you arteries and it is more elegant in its semplicity. The egg above will be cute but unbalance the sauce which is made of yolk and cheese. But if you really have to do it (sig), it's better to do it with one poached egg that at least is more in line with the taste of the sauce that is not cooked.

  4. I liked it you did a good job! I never heard of this one though, I can’t eat pork, and I am lactose intolerant, but still love it and make pasta and butter and grated cheese or just my gravy with the pasta sometimes meatballs, or sausages or both or just plain delicious gravy, but not Aldante, to too hard for me to digest but I make it a little softer not mushy! I am American but Sicilian And Italian and German decent on my grandparents sides so I love Sicilian Italian, and American food! 🥰

  5. oh yum..fake carbonara served with a side of her hair that fell into the food…… !!!! ick rule #1 in the kitchen i worked in…. YOUR HAIR IS TIED BACK …BRAIDED BACK NOT HANGING IN YOUR FACE !!!! very off putting!! cooking on a low heat ? is that why the pan is smoking ???

  6. Why do you insist on being an ignorant fool and influencing your fellow americans to eat unhealthy and untasty food.

    Carbonara is a simple food of poor roman folks, you only need good quality guanciale, egg, pecorino, and pasta. You are wasting money and adding unnecessary calories by pushing for the use of low quality cream. Everybody else in youtube are mending their ways and going back to what is the correct way of cooking and you are still trying to inject steroids into it.

  7. PORCO DIO STO A PER MORIRE ER MASCARPONE NELLA CARBONARAAAA L'UOVO COTTO FAI NA COSA FATTA BENE NELLA VITA VIENI A ROMA VAI IN UNA PORCO DIO DI TRATTORIA E MAGNATE NA VERAAAA CARBONARA. GOOD BYE and PORCO DIO

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