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

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

Can you send a recipe of your moods?

This would go perfect with the egg-in-a-hole sandwich as a Sunday hangover brunch! Maybe some mimosas, too?

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

Why don't you just learn how to cook. Lazy bum.

Molly is a cutie.

I'd let her handle my tubular noodle

Jounaaass spaghetti is a form of noodle

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 ...

Jwamer Jalal How is that acting confused 😂🤦‍♀️

jas I think he was just confused lol 🤷🏽‍♂️

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?

Mixing the guanciale with the egg is wrong!! The mix should be only egg yolk pecorino/parmigiano and black pepper, should add the guanciale at the very end when pasta is ready! Cooking the pasta for the whole time in the pot is very very wrong, because it will lose all the starch released in the water! You should cook the pasta in the pot for 5/6 minutes and then finish it in a pan, with the fat released by the guanciale and adding the starchy water from the pot little by little (like you would do with...

Alberto, I’m Italian as well and I know what you mean. For all the “this is not rocket science” people in the comments: Yes, this IS rocket science. Anyone can do it approximately, but doing it the right way makes a world of difference when it comes to taste and final result. That’s why an Italian cook in New York makes in 1 year more money then all the “this is simple, just 5 ingredients” people in this comment section will make in their entire life.

I'm Italian from Rome...and...wow this is the best "abroad" carbonara i've ever seen...the only fact is that only PECORINO (romano) should be used! Complimenti!

Viviana Ferretti Jamie Oliver

Sometimes, you can't get pecorino.

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

Trader Joe's has Pancetta!

+Jorgen223 good trolling comment 🤣😂🤣

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...

What sort of pasta do you suggest to use with the Carbonara then? I'm planning to make some but for whatever reason my memory of recipe for traditional Carbonara had a fairly wide and thick pasta used. Thanks.

Wow finally someone who don't put garlic, some random cheese, tons of cream :p

Plenty of italians cook it with cream. So it's not exactly weird.

Jérémy I legit slap people who think carbonara has cream.

THANKS! By any italian, just thanks.