We chefs devote our time and basically our lives to our job and the food we make only to end up under-appreciated and some even under paid haha. The efforts you put into your videos are second to none, definitely worth my time . Nice to see cooking can be educative and informative at the same time and not always a chore

@ChefDiegoDelgadoPerez

9 ай бұрын

This is so true and not talked about enough,I'm in my mid 50's now. Been working as a chef for 27 years now and I can say we don't get paid enough, still can't set up a restaurant of my own, it's crazy the work we put into it but I guess we do it cause we love it don't we ?

@JoseHierro273

9 ай бұрын

​@@ChefDiegoDelgadoPerezWith every trade there are only a few masters the rest are students. Not "trashing" just trying to make a point, if I have a dish executed perfectly I will hunt down the chef so I can thank he/she face to face for that delightful meal. I'm happy they're happy.... Win win Be kind , we all need love and respect.

@ChefDavidSazz

9 ай бұрын

​@@JoseHierro273Hahaha, yes we keep doing it cause we love our job, it's our lifestyle now

@RichardBenderfield

9 ай бұрын

​@@ChefDavidSazzWell this is why most chefs have multiple income streams, my salary doesn't bother me much as a chef, that's because I picked a habit in online trading and exploring the stock market, unfortunately most people don't have such information and I don't really blame them,but lack of information can be a big hurdle. Currently I can average $8500 weekly through trading which is way more than my monthly salary as a chef and I don't even have to do much work. Doesn't matter if the economy is good, or my salary is delayed , great wealth managers will always make returns

@ChefDiegoDelgadoPerez

9 ай бұрын

​@@RichardBenderfieldThat can't be true, $8500 weekly is a lot , that my four months salary my friend, if not more.

Thank you for giving me the option of easily making myself 8 portions of carbonara to inhale in one sitting because I love it lol

@Snark218

Ай бұрын

Yeah.....sure, Brian, eight servings, I'm definitely not going to chief two or three straight out of the pan like a barbarian, noooo

Brian. I am still stuck on making your one pot spaghetti recipe every week since you posted it. I am thrilled to see this, but also, please have mercy.

@sameliterally

9 ай бұрын

saaaame, its SO good

@Earth1218

9 ай бұрын

Me too. My family just finished up the 4th pot of that spaghetti I’ve made since the video came out. 🍝

@amya7637

9 ай бұрын

I just made that this week for the second time, but with leftover brisket.

@davidR9410

9 ай бұрын

Same

@pagus6616

9 ай бұрын

Oh man, same here! That one dish opened up a world of one-pot pasta opportunities for me, haha. Brian has forever made my household's Friday nights much more delicious!

"Hold your horses, Guiseppe!", 🤣🤣🤣

I like your attitude to authenticity. Food isn't supposed to be a point of contention about culture but just enjoyment

@sydoniah2

9 ай бұрын

This! Please say it louder for those in the back; I hate that we can't have variety without losing this straight-laced "authenticity". I've been in an inter-racial relationship for 20 years, and I while I make my versions of my in-laws delicious recipes, I feel that I can never share because it's not "authentic", and that just builds a wall between us. Food should be fun, and most importantly, shared! It's a language of love!

@Sacto1654

9 ай бұрын

True, but you know the die-hards out there, particularly in parts of France, Italy and Spain (emphasis on _parts_ ).

@m.a.a.d9275

9 ай бұрын

I don't really care about authenticity, but why is he making it so much more complicated than it is? Carbonara is supposed to be super simple, but he just added like 6 extra steps that end with essentially the same result

@joshuaschoonover4033

9 ай бұрын

@@m.a.a.d9275 The extra steps make it easier for the average cook to make this dish without failing. The original recipe is simple because of the few ingredients however, the technique requires finesse and it becomes even more difficult when making a large batch. I’d be willing to bet many restaurants use similar techniques for large batches to consistently make this dish without breaking the sauce.

@m.a.a.d9275

9 ай бұрын

@@joshuaschoonover4033 oh come on, there is not much finesse required for carbonara. It's an incredibly forgiving dish. Most 6 year olds could pull it off without any problem

We follow a bunch of at-home chefs, professional chefs, travel dining, etc. You're the only person who cooks food we regularly want to make and in a way that makes it reasonable to do at home, especially with a family... or just being someone who likes to make good food but doesn't want to spend their entire day in the kitchen. Thanks for doing it, man.

As a college student with literally ONE POT, this is approximately my recipe for Carbonara as well. I didn't know that cooking chunky bacon in water was more effective so I'll be sure to incoporate that next time. 🤤😋

@Glacier_Nester

9 ай бұрын

it basically gets more fat to render off so you've got plenty to use from the jar later!

@kenkrupowies7647

Ай бұрын

Adding water to onions and mushrooms is effective, too, even though it seems counterintuitive. It helps release all the water in them quickly, then you can let that water evaporate and cook them how you want after. It makes browning shrooms and caramelizing onions so much easier.

@lars2894

Ай бұрын

@@kenkrupowies7647 Thanks for the tip I love mushrooms! Really wish I could afford them 😢

I've made Carbonara for years, and I've no quarrel at all with your recipe or technique. Authentic is lovely to be sure. But this is probably better than most dishes bearing the name. The great trick is the texture--above all else--and I believe you've nailed that without cream. So I say good work! Thank you for breaking the spaghetti too. So much easier for everybody, especially those eating it!

7:36 - 7:40 This is why I like this channel. Who cares if it's 10000000000% authentic. Close enough and delicious is what matters!

'Hold your horses, Giuseppe' killed me

definitely gonna summon the carbonara crybaby vincenzo 😂

@surenick3460

9 ай бұрын

My favorite is when you see multiple Italians make carbonara and their recipes are all very different

@adams8763

9 ай бұрын

😭🤌🤌

@kevinirmiter3669

9 ай бұрын

I'm kind of a purist but I think this looks really good for a simple, weeknight pasta. For busy people with jobs making authentic Italian pasta on a regular basis isn't very realistic. Nothing wrong with changing things up to save a little time / money as long as it still tastes good. And this looks like it tastes better than the carbonara at 90% of restaurants outside of Rome.

@FRO8181

9 ай бұрын

😂😂😂😂

@dropthehammer1360

9 ай бұрын

@@kevinirmiter3669Hear! Hear!

I loved your other carbonara recipe, but THIS is what I was really looking for!!! Thank you so much

I’m Italian, but you just might be a genius. Couple of steps you showed are seriously smart and will help bring this iconic dish to the dinner table of a lot more people, especially those that ended up with scrambled eggs instead. Since I rarely keep guancale at home, but do have cured (no sugar) bacon like you, I found that adding some black pepper and even some smoked paprika during the rendering process, elevates it closer to the real thing. Thank you

@justinlane3483

9 ай бұрын

This guy Bri! As a fellow ITL. I like it

@Zathren

9 ай бұрын

Paprika and cracked pepper. Thanks I'll try it.

@Medbread

8 ай бұрын

Still.... I couldn't keep watching after he broke the pasta in half. (Not Italian) I know breaking it in half makes it possible, but I think having short spaghetti in the final product just feels disappointing. I would sacrifice washing one or two more pots just to avoid that.

Brian broke his italian fan''s heart at exactly 3:24

To quote Helen Rennie, "This isn't authentic, it's better." 😀

Cooking food should be alive and fun, not restrictive and harsh. I care little for authenticity, I care about taste, texture and presentation. You're doin' good Brian, you're awesome. // Random swedish dude.

CONGRATS ON 1 MIL BRIAN YOU DESERVE IT 🎉

I just finished making a double match of your meatball recipe. Love what you do man! Let's do this thaaaaaaang ❤️

"Hold your horses, Giuseppe" is going to be added to my vocabulary.

THANK YOU Bri for solving a big problem for me!! My family loves carbonara, but is hard to cook it for more then three people. Now I know how to do it properly!!

I've done the one pot spaghetti a few times now and it's great so can't wait to try this one!

I don't understand why anyone would be mean to you unless they're jealous. I love your cooking style.

@BrianLagerstrom

9 ай бұрын

THANKS!

@johnjohnson3681

9 ай бұрын

​@FabGamingOfficialYTTranslate! ❤ Nogalini sevi, tu stulbais kropli!

Yeeesssss!! More recipes that can feed my family of 8 easily please!!! ❤️❤️❤️

Just made this for my family and it turned out perfect. I appreciate the abridging to make it easier for the home cook😊

Italian here: I'm happy you showed us a personal version of the dish. There's a ton of authentic carbonara recipes and methods from roman chefs (e.g on the Italia Squisita channel). You copying those videos would have added no value to your followers. This video instead has a reason to exist amongst the thousands of carbonara videos on KZread. EDIT: I wrote this before seeing the spaghetti being brutally snapped in half.

@PanamanianMan317

9 ай бұрын

I am of Italian descent and I know my cuisine very well. You've got a point: if every single restaurant in Rome made carbonara following the same exact recipe, then there's no point in trying to see who makes it best, because they would all be the same. I know for a fact some chefs alter the recipe a bit and that's how you can tell, for example: this is Mario's carbonara, or this is Luca's carbonara, or this one is Fabio's carbonara, and so on and so far. Some people will like one better than the other, that's inevitable. I still think breaking the pasta was unnecessary though.

@BrianLagerstrom

9 ай бұрын

It fits in the pot better. Im a savage.

@gabrielepumo9784

9 ай бұрын

@@BrianLagerstrom I’d personally go for a smaller pasta shape to begin with. Then again, I was warned not to watch the video

Another great one Brian! Thank you for sharing! ❤ Quick crowd pleasing recipes!

I really love your speed without milking it! Perfect to follow. And your instructions are just so concise. I'll be following you. 😊

I also make an inauthentic heathen's carbonara fairly frequently (and didn't know the cornstarch trick, nice!) If you're already using the water trick for the bacon you don't need the olive oil squiggle. It'll render just fine

@AR-ej2xw

9 ай бұрын

honestly bacon renders just fine on low heat, no water. people be doing too much

@dakotareid1566

9 ай бұрын

@@AR-ej2xwthe water helps it render evenly

@AR-ej2xw

9 ай бұрын

@@dakotareid1566 i know, but it's super unnecessary. a slow enough flame and putting it in cold and moving it around a bit is fine.

@soulbot119

8 ай бұрын

@@AR-ej2xw what's the point of the water, anyway? I've been doing my bacon simply diced in a pot on its own for like 46 years, now all of a sudden I'm doing it wrong? wtf

@tyronewilson6463

8 ай бұрын

@@soulbot119 It can prevent burning due to hot spots on a pan and let you render at high heat instead of low heat which can reduce cooking time. Not necessary but can be nice if you care about the reduced time. It can also reduce splattering but I haven't found that to be significantly different

Love it! Thanks for all you do.

My grandmother was born in Italy, she said make it how you want. If it’s good, it’s good!

I always look forward to a new video. Love this recipe and I’ll definitely be cooking it soon.

We just made this with the kids helping prep. It's very tasty!

Totally digging it. I already use both cheeses, but haven’t tried the cornstarch yet, love it!

Came out great. Thanks!

Thanks! Love this dish and seem to fail when I try to make it. Can't wait to try it out!

@BrianLagerstrom

9 ай бұрын

Thanks so much for watching!

I made this tonight for friends! Big hit 😊 Thank you for this fabulous and easy recipe!! Big fan of your work!

Love it- looks great.

This looks amazing. Putting your recipe on the menu for this weekend. Thank you!

@BrianLagerstrom

9 ай бұрын

Have fun!

Looks so flippin delish! Adding some steam pack broccoli on the side and my dinr prep is done. Thanks Brian!

Brian's style is so original, so unique......love this Chef (chef with a capital C).

Great recipe! Always looking for better and easier!

Great recipe! I like the weeknight episodes. Gives us a realistic expectation of dinners on a week night.

All this - and hair to die for! I am so glad I've just subscribed to this channel. You really understand practical, achievable cooking for eating and don't get all precious and cheffy about it. I salute you for the way you took a bite out of that parmigiano reggiano!

Looks amazingly delicious.

Thanks for sharing ! I've been making food and sauces that way for decades. I'm happy to say, most people LOVE my cooking lol

We made a half batch of this last night, and it was great!

this video came out at the perfect time. carbonerra has been on my mind all week

Let’s gooooooo!!! Looking forward to cooking this!!!

really diggin' the channel, love this vid! you seem like a real good guy!

You are killing it. I love this idea. I have a food group on FB and people are always saying that’s not traditional 😂. Who cares. It’s delicious

Yes! Approved! It tasted delicious!

I'm Italian-American and LOVE this recipe.

I think there are many aspects of that recipe that are authentic. It’s genius! LOVE the fact you didn’t add cream. My mum (Sicilian) always breaks spaghetti strands in half 😉

Love your cooking. That’s the truth.

Made this for my family and me tonight and we all loved it!!!

This looks great for meal prepping, a couple days of great lunches for those looking to change it up from other types of pasta dish

I have to try this YUM!

This looks amazing, I'll cook it! Cooking is about experimenting too, it's annoying people arguing for this, you can either cook as the traditional way or try something different while you don't waste food or make something really disgusting.

Yum that's my kinda dish my family will love this

I am Italian, but the most important part of ANY recipe is if it tastes good to me. This looks so good I'm going to try it.

@rotwang2000

9 ай бұрын

The one thing I discovered is that lots of people in Italy break the rules, they use cream in Carbonara because it's much easier while I agree with a good friend that Arancini are divine, but too heavy so I leave out ingredients sometimes.

@LolloMinno

8 ай бұрын

Cittadinanza revocata.

Hi Bri i think your trick here to make carbonara is the easiest one for me thanks😋😋😋😋🙏🙏🙏🙏

So glad you've reached the million subscribers! Well deserved; cheers 🍻🍻

1:22 I’ve ALWAYS wanted to know the answer to this question! Thanks Bri!!!

Thanks, Bri.

To make the bacon easier to cut, you can put it in the freezer for 15 min prior to cutting.

Mentally I couldn't help but hear Ramsey going "The egg is RAW"

Thanks for the tips about cornstarch and feather shredding because, I screw this meal up if making more than a couple of servings too! Once again you make it look so simple that I think I could get it done in 25 minutes also. I just finished making your BBQ Beans and the house smells fantastic!

@druskie4h

9 ай бұрын

I don't care for beans and sorta don't like them? But my husband made those baked beans and I ate so much of it. mmmm

@karenfox1671

9 ай бұрын

They are hard to resist. Have you tried his Italian pasta salad yet? Now I get requests for it.@@druskie4h

I have an insane amount of eggs thanks to my mother-in-law's over achiever chickens and have been looking for new ideas to use them. Cant wait to try this

BRILLIANT!!! ✌️😃

I am a57 year old man from Sweden, and i really like your food chanel👍🙏🇸🇪👏

Wow, I just bought carbonara ingredients last night. Timely video, sir!

World class!!

I know traditionalist Italians will cry but it doesn’t matter Looks legit Brian

@BrianLagerstrom

9 ай бұрын

Thanks John. Italians are going to neg me so hard.

I LOVE delicious fun food and don’t really care about its authenticity! That is precisely why I come here. You are not a food snob.

I like doing things "authentic" when possible but for most folks like us where both spouses work full-time, have other life factors like children or hobbies (or both!), and also happen to love cooking and eating well, it is often such a timesink (and sometimes expensive). Not to say that making *all* traditional dishes are complicated or making them the traditional way isn't worth the time but your approach is like the best of both worlds. I really appreciate you finding ways to make things I love to eat accessible and I'll save the challenge (and bragging rights) of doing them "corrently" for weekends and holidays.

Bro! Your food and videos are great. I give your food the highest compliment of “tasty” ! Keep up the good work and thanks for the great video.

@BrianLagerstrom

9 ай бұрын

Thank you so much 😀

Brian sei grande caro 👏🏼👏🏼👏🏼 Questa Carbonara sI vede molto saporita 😋😋👏🏼👏🏼👏🏼

Bri, I love how you don't give a rat's you know what. The Italians in America don't cook like they do in Italy, so make it the way it pleases you. BTW, I live in greater New Haven, Connecticut and there are MANY Italians here. I'm still waiting for your cookbook.

Bravo sir!😍

All the Italians watching are having strokes at the same time. Pretty sure that measures on the Richter scale with this video and I freaking love it!

Good for you getting it out of the way right at the start.

Really love meals like this for the family that save time. You're the real kitchen mvp.😀

Forget the haters, Bri. Thank you for making delicious food easy for us!!

I’m so convinced that any kind of starch is the (not so) secret weapon for any saucy recipe

"If my grandmother had wheels...she would have been a bike." :) I think authenticity can be relative honestly. Something that's authentic in one place might not be in the next town over. Food is all about tweaks and experimentation. Everything is a fusion in some form or another so enjoy the process and the result. Thanks for breaking it down for us mere mortal home cooks.

Great video Bri, thank you. I think breaking the pasta is a great idea. Fits in the pot better and probably prevents pasta splatter on shirts.👍

I'm Italian, I live in Italy and I love to cook traditional dishes. But the technique in this video is a good idea to make a carbonara. You can also not to add oil when you cook the bacon because bacon "release" enough fat. This technique is good, because you respect "traditional" rules too: not use of cream (you use starch of spaghetti, without waste it!), and simple use of egg (not over-cooked), cheese and bacon. P.S. There isn't a traditional way to make carbonara: great chefs like Gualtiero Maltesi used a little cream to make carbonara. Carbonara is a recent dish, of this century. In 80's years we did in a way (with use of olive oil, for example), now in another way. Cook is tradition and evolution in the same way. Good job! Sorry for my not-perfect english :)

Great recipe Brian!! I definitely imagined the gasp from The Pasta Queen when you broke the spaghetti in half. 🤣🤣

Yum! I like that you didn’t waste any starchy pasta water. It makes it so creamy.

This looks so yummy. I'm not a big fan of parmesan, but i might have to try this anyways!

Thanks for making the Brian, I know for a fact that the crowd will love this dish... its me, I'm the crowd

Did this a couple days ago and it turned out fantastic! Going to make it again and add chicken, mushrooms, and spinach. See how that turns out.

Brian, I am an Italian from Italy, you would be surprised (maybe) how your carbonara is similar to most home-cooked carbonaras. Nobody really uses guanciale when no camera is around, I love a touch of heavy cream, will definitely try the cornstarch hack. Thank you for yet another great video!

I did you first version of carbonara maybe 30 times already

i'm italian, and i didn't mind this video. lol. but that's because i'm open to seeing what kind of things people come up with for pastas

I got extremely amped seeing this thumbnail man. I'm so stoked to try it

Thanks for telling us how many it feeds Brian!

Instead of breaking spaghetti you can try using a different pasta shape like Orecchiette or Cavatappi. Those work very well with this dish. You can skip the olive oil as well tbh and just add bacon to the pan before you turn on the heat.

@TheSilverwing999

9 ай бұрын

Yeah the bacon has more than enough fat in itself

@EvanSamuels

9 ай бұрын

Yes so much! Just use another pot if you want long noodles or substitute a smaller pasta type for the one pot. There’s just no reason to break the spaghetti.

@Wishuponapancake

9 ай бұрын

rotini (or w/e the spiral noodles are) is goated for carbonara everyone is missing out

OMG, great method for a crowd!! I'm sure an Italian grandma would clutch her pearls, but the dish looks solid. Love the goofy Lorn thumbnail on the grouchy comment at the start of the vid!😂 I make your pasta alla vodka recipe often - works great with GF Barilla.

Big Dawg Brian is the Carbonara King!

@BrianLagerstrom

9 ай бұрын

WOOF WOOF BB