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

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  • Published on:  Tuesday, April 17, 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: haven’t subscribed to Bon Appetit on YouTube? ►► BON APPÉTITCook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Molly Makes BA's Best Bucatini Carbonara | From the Test Kitchen | Bon Appétit


  • Molly Baz  1 years ago

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

  • Rawoof Abdul  14 days ago

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

  • Sher Maine  1 years ago

    I wanna work as a cleaner there so I can get to eat all the yummy food.

  • Gabriel Tarabay  14 days ago

    1000th like

  • Luca Maci  10 months ago

    Hi, i'm Italian and I make carbonara every sunday and let me compliment you: this is the best carbonara recipe on youtube made by a non-italian, and even beats most of the other italian videos about carbonara. The only things i'd like to point out is that usually I only use pecorino (a bit more than you used so as to make the sauce creamier and stick better to the pasta) and no parmigiano. As you said in the video because of the saltyness of both guanciale and pecorino, i'd avoid adding any more salt ...

  • Simo Mag  12 days ago


  • Shish & Chips  21 days ago

    È una delle poche americane che ha capito come si fa la carbonara🤣🤣🤣

  • Jamie Ellis  1 months ago

    These comments: Good carbonara... FOR A NON ITALIAN

  • Shish & Chips  21 days ago

    @giuliano mamane appunto

  • giuliano mamane  22 days ago

    @Daniel Johnston way to much

  • Matteo De Masi  8 months ago

    i'm actually surprised... this is the closest rendition of a carbonara made by a non-italian person i've ever seen on the internet. The ingredients are spot on.Carbonara is a typical roman dish and as a roman and a huge fan (and not so bad cook) of this amazing pasta i can only say: brava! I personally mix the ingredients (eggs, cheese, guanciale and pasta) in a slightly different way but that is my personal preference. Your carbonara looks good and i'm sure it tastes even better. Thank God you didn't...

  • 9929kingfish  1 months ago

    giuliano mamane wow. You’re the first I’ve heard of that doesn’t like garlic

  • giuliano mamane  1 months ago

    @9929kingfish 🤮🤮🤮🤮

  • Maya Brown  1 months ago

    would bon appetit really be bon appetit if they didn't comment on the excessive amount of salt they use for cooking pasta in every single video

  • Alberto Zaffaroni  1 years ago

    WOW! i'm italian and this is the first foreign video in which carbonara is cooked properly! no oil, no garlic, no onion, the water is boiling (maybe to much salt)! have you been in italy to learn it?

  • Sniper Elite  1 months ago

    @Lis Nikoliqi They are simple for us, complex for you...

  • a697ag  1 years ago

    I ate dinner. I watched this video. I'm hungry again. Dang it Molly!!

  • Mike Graham  2 months ago

    a697ag she’s cute

  • Scarlett Artola  3 months ago

    Just made this recipe with just regular supermarket bacon (college life 😂) and it’s DELICIOUS.

  • Vendri Muslim  9 days ago

    Good for you man! Just dont call it carbonara, okay? 😉/S

  • Noah Eden  2 months ago

    Hell yeah Scarlett

  • Romulo Haack  1 years ago

    I give up trying to find guanciale, so I always use bacon.

  • Tiffany Grey  4 months ago

    @sean harrigan :: The one I found is cubed!

  • sean harrigan  4 months ago

    @Tiffany Grey theirs is sliced thin though right?