Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit

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  • Published: 17 April 2018
  • The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!—with black peppercorns. It's unlike any clumpy carbonaras you've had. The tricks? Omitting most of the egg whites; their water thins the sauce. It's a pasta worth mastering.

    Get the recipe: https://www.bonappetit.com/recipe/the-silkiest-carbonara


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    Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit
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Comments • 2 355

  • Molly Baz
    Molly Baz  1 years back

    Grazie tutti! Now go forth and cook these noods, and let me know how it turns out!!

    • Ngoroso666
      Ngoroso666  2 weeks back

      Tried this one, was perfect! Thank you. <3

    • His Dudeness
      His Dudeness  2 months back

      Send noods

    • Rawoof Abdul
      Rawoof Abdul  3 months back

      That was the superb needles I ever had.. Molly zipped it 🤤

  • FINNY 90210
    FINNY 90210  5 hours back

    Like beautiful

    • Pickle Done
      Pickle Done  2 days back

      Woah on the salt in the water, you have salty pecorino and guanciale too. Nice explanation though.

      • SleepLess
        SleepLess  4 days back

        But I like it THICC

        • brykidla
          brykidla  5 days back

          When you put the eggs into a warm pan with warm guanciale fat it cooks the egg a little, hopefully without turning them into scrambled eggs (most recipes use this method).

          It seems like the method on this version in the video leaves the eggs raw because everything is given time to cool down and it’s all tossed in a room temperature bowl instead of a warm pan. Is the warm pasta water enough to “cook” the eggs without turning them into scrambled eggs?

          • Mahidhar C
            Mahidhar C  7 days back

            Why I twirl my plate, and not my past...hang on, that's a different channel.

            • Paul Hernandez
              Paul Hernandez  7 days back

              As a Mexican with absolutely zero Italian. I must say, Idk if that's good carbonara. It looks tasty tho

              • sid mullins
                sid mullins  1 weeks back

                i think i'm in love with her ! perfect way to share a recipe , THANK YOU

                • T BZ
                  T BZ  1 weeks back

                  I would love it with some Italian parsley or arugula please 👌🏻

                  • fire4bull
                    fire4bull  1 weeks back

                    Off da molly

                    • Robert Botta
                      Robert Botta  1 weeks back

                      Thank you. Looks so delicious. QQ: How much salt do you use to season the pasta water?

                      • Casey Neckar
                        Casey Neckar  1 weeks back

                        I don't believe her when she says "half a cup of pasta water" look how much water is in there.

                        • Reza Raissi
                          Reza Raissi  2 weeks back

                          Well done, this is a real carbonara.
                          I have just to say one thing: troppo sale! You have to use less salt, guanciale and pecorino are full of that.

                          • Brendon Le
                            Brendon Le  2 weeks back

                            MOOD at 6:08 a s*** ton of black parm or pepper 😂😂😂

                            • Brandon Coyle
                              Brandon Coyle  2 weeks back

                              This is so delish

                              • Oliver Drakeford
                                Oliver Drakeford  2 weeks back

                                definitely hungover

                                • Fuhq Googel
                                  Fuhq Googel  2 weeks back

                                  "clean hands" bit youre wearing rings disgusting.

                                  • Karen Kertley
                                    Karen Kertley  3 weeks back

                                    Be careful. The pork is very salty and if you over salt the pasta water. You will have a very salty dish. You can always add but not subtract. This is an awesome dish.

                                    • The_Doctors_Tardis
                                      The_Doctors_Tardis  3 weeks back

                                      I made this for my daughter and her mom. It turned out perfect, but my daughter's mom turned up her nose at it and ate a can of spaghetti os instead.

                                      • South Davis
                                        South Davis  3 weeks back

                                        This was awesome, made it for my family tonight. The kids said it's the very best silky version I have ever made. Honestly they are eating machines and they don't mind my scrambled egg Carbonara mistakes, but they said this is wayaaa better. The best Carbonara I ever had was at a little Italian place in lower Manhattan, but this was almost better I think. Thanks for the simple tips on little things that were screwing me up before like heavily salted water vs. a little salt in the water and doing everything in the big bowl off heat. I think that's what really helped avoid scrambled egg bits. Thanks again!!

                                        • Andrew
                                          Andrew  4 weeks back

                                          Who's here from "Somethings burning"?

                                          • lbgtr87
                                            lbgtr87  4 weeks back

                                            Nice, you got a shout out from The Machine, Burnt Chrysler, the racist comedian.

                                            • wickedd365
                                              wickedd365  1 months back

                                              Shoutout to Something's Burning for making this video popular again. Bert loves you Molly!

                                              • Angela Devine
                                                Angela Devine  1 months back

                                                Anyone else here because of Bert?

                                                • Dion-Michael Mahia
                                                  Dion-Michael Mahia  1 months back

                                                  Here after Bert Kriesher giving you a shout out as his favourite chef on his YouTube channel

                                                  • antgreen1000
                                                    antgreen1000  3 weeks back

                                                    Dion-Michael Mahia That guy’s gotta be at least 350 lbs

                                                • John Chidley-Hill
                                                  John Chidley-Hill  1 months back

                                                  Bert Kresicher brought me here and I was not disappointed. I'm going to practise this until I can do it perfectly from memory

                                                  • Justin B
                                                    Justin B  4 weeks back

                                                    John Chidley-Hill dude, same

                                                • BattleAxe 2006
                                                  BattleAxe 2006  1 months back

                                                  All I can think is how many dirty dishes they gotta wash every day.

                                                  • Ms Vee
                                                    Ms Vee  1 months back

                                                    Bucatini is my fave non short nood too

                                                    • ragusajr100
                                                      ragusajr100  1 months back

                                                      Sorry, I would have to triple my cholesterol meds for a week at least...

                                                      • Luke Porep
                                                        Luke Porep  1 months back

                                                        Ive made this pasta a few times and it is honestly so damn good!! Like out of this world. Amazing.

                                                        • YouTube junkie
                                                          YouTube junkie  1 months back

                                                          Nice recipe but I find her annoying

                                                          • Sable1837
                                                            Sable1837  1 months back

                                                            I'm Italian and I can't say I am shocked at all by the condescending and sanctimonious comments of other Italians saying she did OK for a Non-Italian. News flash: Being Italian doesn't mean you're the only one who can pull off an authentic and delicious recipe. Get over yourselves.

                                                            • Anh N
                                                              Anh N  1 months back

                                                              Since the Carbonara title is rumored to stem from the coal-like appearance of the pepper coated pasta, I suggest the following name for garlic variations, so that all butt hurt people can stop whining:
                                                              *Spaghetti Garlicoal.* Now Italians and Non Italians, who for some reason try to speak for Italians.... Spread the word! If that's what you want, then you gotta do something about it yourself! And also help us think of hundreds of other names for other variations, and make them known, so that we can all use them without listening to your whining!

                                                              • Cami Ceballos
                                                                Cami Ceballos  1 months back

                                                                this was delicious

                                                                • Sarah Fortin
                                                                  Sarah Fortin  1 months back

                                                                  chunks of parm please.

                                                                  • BLΛƆK VELVET
                                                                    BLΛƆK VELVET  1 months back

                                                                    Why do I watch cooking vids at 2am

                                                                    • Graham Murphy
                                                                      Graham Murphy  1 months back

                                                                      THEY ARE NOT NOODLES

                                                                      • Vincenzo's Plate
                                                                        Vincenzo's Plate  1 months back

                                                                        I can't resist wooow

                                                                        • William Roach
                                                                          William Roach  1 months back

                                                                          hate to put spanner in the carbonara but i reckon this meal would be just lukewarm

                                                                          • Gilberto Bertin
                                                                            Gilberto Bertin  2 months back

                                                                            That's actually one of the best recipes (also including the Italian ones) I've seen on how to make a Carbonara, congrats!
                                                                            A few small notes:
                                                                            • I _think_ by removing the guanciale skin (or as we call it, "cotenna") you could get better results
                                                                            • If you use a great 5/7-ply pan (e.g. all-clad or demeyere) you can cook it at below minimum (with a lid on). It will take up to 45 minutes but I can guarantee it's worth it
                                                                            • If you want an even creamier and shiner sauce, throw your eggs (with the shell of course) in a water bath at 62C/143F (just use any sous vide circulator) for half an hour and then use them as you would normally do

                                                                            • Karol Kedzierski
                                                                              Karol Kedzierski  2 months back

                                                                              everything is nice and smooth and cool, except Carbonara.. Its not a classic italian version of it. Plz if u do something which is "your version of other classic food" - call it this way.

                                                                              • Zeronality
                                                                                Zeronality  1 months back

                                                                                "BA's Best Bucatini Carbonara" Literally labeled it so lol...

                                                                              • Bob Dunn
                                                                                Bob Dunn  1 months back

                                                                                What was wrong?

                                                                            • bri fudala
                                                                              bri fudala  2 months back

                                                                              that was freaking awesome. i made this and it rocked. somebody from bon appetit please do borscht next

                                                                              • tjaleth
                                                                                tjaleth  2 months back

                                                                                Molly knowshow to make Carbonara correctly, if Molly needs a husbando HMU

                                                                                • Enrico Delfini
                                                                                  Enrico Delfini  2 months back

                                                                                  Please go to Rome and learn how to prepare the real carbonara; La tua ricetta non è la carbonara, sembra cibo per gli astronauti.

                                                                                  • Aaizen Thakur
                                                                                    Aaizen Thakur  2 months back

                                                                                    Salt = Molly.

                                                                                    • Soundarya Renganathan
                                                                                      Soundarya Renganathan  2 months back

                                                                                      Is that raw egg yolk??!! Can't eat it

                                                                                      • Amsterdamnster Kush
                                                                                        Amsterdamnster Kush  2 months back

                                                                                        Needs a bit more pasta water.

                                                                                        • SpaghettiandSauce
                                                                                          SpaghettiandSauce  2 months back

                                                                                          If I ever want to start a fight among a bunch of Italians, I'll just ask, "How do you make an authentic carbonara?"