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[81 - 84] make it happen to 500500 that's
[84 - 86] audible.com make it happen or text Mr
[86 - 88] make it happen to
[88 - 91] 500500 what's up guys welcome back today
[91 - 92] I'm going to show you a delicious pasta
[92 - 95] that can be eaten for breakfast lunch or
[95 - 97] dinner this is my recipe for pasta
[97 - 99] carbonara but before we do that please
[99 - 101] take a quick second to subscribe to the
[101 - 103] channel make sure you hit that Bell to
[103 - 105] enable notifications as well all right
[105 - 106] guys meet me in the kitchen let's make
[106 - 108] it happen it's a pasta party and today
[108 - 109] we're going to look at our ingredients
[109 - 112] we have six eggs some Parmesan cheese a
[112 - 114] half of an onion one shallot and I'm
[114 - 116] using butini pasta noodles for this
[116 - 118] recipe now feel free to use whatever
[118 - 120] pasta noodles you enjoy but I love
[120 - 122] butini for this particular recipe
[122 - 124] because they're Hollow and that sauce
[124 - 126] gets in the middle of the noodle and it
[126 - 128] just something amazing about that you
[128 - 129] guys have got to give it a try if you've
[129 - 131] never had butini check it out at your
[131 - 133] local grocery store what I love most
[133 - 135] about this recipe is just how simple it
[135 - 137] is only a handful of ingredients things
[137 - 139] that most people have laying around or
[139 - 141] in the fridge I mean who doesn't have
[141 - 143] bacon and eggs at the house right so now
[143 - 144] we're going to go ahead and get our prep
[144 - 145] work done and out of the way that way
[145 - 147] things flow a little bit smoother for us
[147 - 149] we're going to dice up one onion you can
[149 - 151] use half an onion and a shallot like I
[151 - 153] did today but it doesn't really matter
[153 - 155] just use whatever you have on hand and
[155 - 156] this is a perfect example today I had a
[157 - 158] half of an onion that I didn't use yet
[158 - 160] so I added it to this recipe along with
[161 - 163] one shallot cooking doesn't always have
[163 - 165] to be an exact science guys the most
[165 - 166] important thing is to use ingredients
[166 - 168] that you enjoy and whatever you have
[168 - 170] readily available so here we have a half
[170 - 172] diced onion one diced shallot and now
[172 - 174] we're going to dice up about a half cup
[174 - 176] of parsley I'm using curly leaf parsley
[176 - 177] again because that's what was in the
[177 - 179] fridge but flat leaf parsley will work
[179 - 181] just fine here as well and now we're
[181 - 183] moving on to one of the stars of the
[183 - 185] show which is this thick cut bacon now
[185 - 187] traditionally carbonara calls for what's
[187 - 189] called Guan chal which is pork gel but
[189 - 191] that's very hard to find and most people
[191 - 193] aren't accustomed to the flavor of it I
[193 - 195] actually like it but I know that bacon
[195 - 197] is more common so I chose bacon today
[197 - 199] real simple my friends just cut your
[199 - 201] bacon into bite-sized pieces like you
[201 - 203] see right here if after you cook it you
[203 - 204] notice that there's some larger pieces
[205 - 206] than others you could always chop them
[206 - 208] up a little bit later we're going to add
[208 - 210] all this bacon to a cold Skillet that
[210 - 212] way we can render a lot of that fat
[212 - 213] you're going to increase the heat to
[213 - 215] about medium or so once you add the
[215 - 216] bacon to the skillet now when you're at
[216 - 218] the store picking out your bacon try to
[218 - 219] go with the good quality stuff it's
[219 - 221] going to cost you a little bit more also
[221 - 223] try to avoid anything that's like Maple
[223 - 225] or anything that's too sweet a nice
[225 - 227] thick cut smoked bacon is perfect for
[228 - 229] this recipe again working over medium
[229 - 231] heat low and slow is the name of the
[231 - 233] game here we just want to cook that
[233 - 235] bacon down allow it to render all of its
[235 - 237] fat which is going to act as a flavor
[237 - 239] provider for the rest of this dish once
[239 - 241] is cooked down we're going to go ahead
[241 - 243] and add in the onion and the shallot and
[243 - 245] sweat that down as well your house is
[245 - 246] going to start smelling absolutely
[246 - 248] amazing few things smell better than
[248 - 250] onion and bacon fat I love this recipe
[250 - 251] because again there's only a few
[251 - 253] ingredients and we know groceries are
[253 - 255] super expensive right now so you can put
[255 - 257] together a delicious meal for relatively
[257 - 259] cheap and it comes together in about 30
[259 - 261] minutes or less you really can't beat
[261 - 263] this one guys give it a try for sure
[263 - 264] once the bacon cooked perfectly we're
[264 - 266] going to use a slotted spoon to remove
[266 - 268] it and add it to a mixing bowl to cool
[268 - 270] off a bit once once your water starts to
[270 - 272] boil we're going to add some salt and
[272 - 273] then we're going to add our bucatini
[273 - 275] noodles and cook those per package
[275 - 277] instructions while those noodles cook
[277 - 279] it's time to grate up some Parmesan
[279 - 281] cheese again getting the good quality
[281 - 282] stuff here anytime you're cooking a
[282 - 284] recipe that only has a few ingredients
[284 - 286] you really want to focus on the quality
[286 - 288] of those ingredients so we broke out the
[288 - 289] block Shredder and we're going to shred
[289 - 291] up this delicious parmesan cheese
[291 - 293] pecorino Romano cheese would work great
[293 - 296] here as well there we go we're going to
[296 - 298] set that aside and get started on our
[298 - 300] sauce which is comprised mostly of eggs
[300 - 302] we're going to go in with one whole egg
[302 - 305] and five egg yolks trust me on this one
[305 - 306] guys I promise you that the eggs will be
[306 - 308] cooked but this is the base of the
[308 - 310] Carbonara sauce if you've ever eaten it
[310 - 311] at a restaurant this is how it's
[311 - 313] prepared most of the time and again this
[313 - 315] is why you can eat this for breakfast
[315 - 316] brunch lunch or dinner because it's
[317 - 319] basically eggs and bacon and pasta and
[319 - 320] we all know that's a winning combination
[320 - 323] so again one whole egg and five egg
[323 - 325] yolks you can save those egg whites that
[325 - 326] we discarded and put those in the fridge
[326 - 328] for your egg white omelette in the
[328 - 329] morning cuz you're definitely going to
[329 - 331] need something healthy after all these
[331 - 333] carbs but hey we're here for a good time
[333 - 334] not a long time right so we're going to
[334 - 336] break out the Whisk and mix to combine
[336 - 338] we're going to add in that parmesan
[338 - 340] cheese with our egg and egg yolks we're
[340 - 341] going to season this up with my
[341 - 343] allpurpose seasoning or just a little
[343 - 344] salt and pepper will get the job done
[344 - 346] but I like to add a little onion and
[346 - 347] garlic to the party as well if you
[347 - 349] haven't tried my seasoning yet it is
[349 - 351] fully in stock and the link is available
[351 - 353] for you in the description box below so
[353 - 354] check that out we're going to give that
[354 - 355] one last mix to combine to make sure
[356 - 357] that seasoning is evenly distributed and
[357 - 358] then we're going to add that to the
[358 - 361] mixing bowl with our bacon and onions
[361 - 362] make sure that the bacon and onions have
[362 - 364] cooled down to room temperature because
[364 - 366] we don't want to make scrambled eggs
[366 - 367] here so don't add it when it's piping
[367 - 369] hot one of the most important tips of
[369 - 371] this recipe is to reserve some of that
[371 - 373] pasta water and some of that Bacon Fat
[373 - 374] we're going to add the Bacon Fat to the
[374 - 377] mix the residual heat from the pasta
[377 - 378] water and the pasta is what's going to
[378 - 380] cook these eggs so we're going to add a
[380 - 382] little pasta water at a time to thin
[382 - 384] things out stirring constantly to
[384 - 386] basically emulsify this sauce I know it
[386 - 388] sounds complicated guys but I promise
[388 - 390] it's super easy going to stir all that
[390 - 392] together add in some of that parsley you
[392 - 394] could add more parmesan cheese as you
[394 - 396] see fit and then we're going to transfer
[396 - 397] this back to the skillet that we were
[397 - 399] using earlier I like to start the
[399 - 401] process off the heat that way you ensure
[401 - 403] you don't scramble your eggs once you
[403 - 405] emulsify the sauce you can add it back
[405 - 407] to the Heat and warm it back up so once
[407 - 408] we've drained our noodles and they're
[409 - 410] fully cooked we're going to add them
[410 - 412] back to the skillet over medium low heat
[412 - 414] and then we're going to add our cheese
[414 - 417] and bacon and egg yolk mixture and mix
[417 - 419] everything together add in the last bit
[419 - 421] of that pasta water and you'll see the
[421 - 422] sauce come together beautifully it's
[422 - 425] going to coat the noodles super rich and
[425 - 427] delicious flavor profile we're going to
[427 - 428] add a little bit more parsley for a pop
[428 - 430] of freshness and some color quick
[430 - 432] reminder guys that all the specific
[432 - 433] measurements and ingredients for this
[433 - 435] recipe can be found in the description
[435 - 436] box below so don't forget to check that
[436 - 438] out I'm grating in some more parmesan
[438 - 440] cheese cuz why the hell not parmesan
[440 - 443] cheese is delicious and so is this pasta
[443 - 445] there you go my friends we are done it's
[445 - 447] time to Plate this up and get ourselves
[450 - 452] but first brace yourself for a trademark
[452 - 454] money shot say it with me guys looking
[455 - 458] good oh man look at that pasta carbonara
[458 - 459] now it's time to Plate this up we're
[459 - 461] going down with some fresh cracked black
[461 - 463] pepper I'm also going to add some more
[463 - 465] fresh diced parsley and some more gred
[465 - 467] parmesan cheese cuz it's a pasta party
[467 - 469] right let's get in there with the fork
[469 - 472] and give this a taste test oh man that
[472 - 474] looks good let me know in the comments
[474 - 475] what you think let me know what other
[476 - 478] pastas you want to see now it's time for
[478 - 480] the Moment of Truth I think I found my
[485 - 487] that this pasta recipe is a winner guys
[487 - 489] give it a try definitely a fork drop
[489 - 491] recipe let me know what you think in the
[491 - 492] comments give your boy a thumbs up hit
[492 - 494] that subscribe button and the bell to
[494 - 496] enable notifications and as always thank
[496 - 499] you for your support