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The BEST Spaghetti Carbonara by The Cake Boss! | BVK EP02
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The BEST Spaghetti Carbonara by The Cake Boss! | BVK EP02



Watch now to see Cake Boss Buddy Valastro make a fast, easy, and delicious Italian classic, Spaghetti Carbonara. Click SHOW MORE for recipe.

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Pasta Carbonara Recipe

Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 pound dried spaghetti
3 large fresh eggs, preferably organic
1 cup (4 ounces) freshly, finely grated Parmigiano-Reggiano
2 tablespoons olive oil
8 ounces pancetta, cut into ½-inch dice (about 1 cup diced)
2 to 3 large garlic cloves, minced
1 ½ teaspoons coarsely ground black pepper

Directions:
Bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, 7 to 8 minutes.
Put the eggs in a large mixing bowl and beat them, then stir in the cheese.
Meanwhile, heat a large, heavy saute pan over medium heat. Add the oil and warm slightly. Add the pancetta and cook, stirring, until it renders its fat and starts to brown, 4 to 5 minutes. Add the garlic and cook, stirring, until fragrant but not browned, another 30 seconds. Remove the pan from the heat and set aside.
When the pasta is done, reserve 1 cup of the cooking water, then drain the spaghetti in a colander. Immediately transfer the spaghetti to the bowl with the egg-and-cheese mixture. Toss thoroughly to coat, cooking the egg slightly with the heat of the pasta. Add the pancetta and garlic and toss to coat. If the mixture appears dry, add a little of the pasta’s cooking liquid and toss again.
Season the pasta with the pepper, divide among 4 to 6 plates or large, shallow bowls, and serve.

Produced by Cakehouse Media
Starring Buddy Valastro
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Director of Photography: Luke Riffle
Assistant Camera: Daniel Nevanpera
Production Manager: Yuna Ma
Production Assistant: Marc DeBlasi
Editor: Andy Mills
Music: artlist.io
SFX: http://www.freesfx.co.uk
Recipe Source: “Cooking Italian with the Cake Boss”
2018

Contact: andrew@cakehousemedia.com

44 Comments

  1. Chow D.A.D.

    Good try but to dry. First of all you toast the black pepper corns in the pan and then crush them. Traditional Roman Carbonara normally don't have garlic. And Guanciale not panchetta. And Pecorino not parmigiana. 1 egg per person, 100gr per person and one egg extra to not make a dry carbonara, worst case senario is a dry carbonara. Never cook the egg, we don't want scramble eggs. All the best.

  3. Luca Schianto di pepe

    I am from Rome where the recipe originated. The ingredients of carbonara (that means coal miners style) are simply three : eggs, guanciale bacon (pork cheek), pecorino cheese. Parmigiano (what's pamijeeaaaan?) is not from Rome. Guanciale is fryed in a pan in its own fat. This is the original recipe. And please, nooooo cream!

  4. MaT

    NO garlic
    NO pancetta but GUANCIALE
    NO parmesan but PECORINO
    NO oil

    this is not the original CARBONARA. Greetings from Italy

  7. Luigi Rossignolo

    Clearly, this is no carbonara but carbonata… which explains why the garlic and the rest of the weird ingredients.

  8. Karl Popper

    Awful … buddy has no idea about Italian gastronomy, cannot even pronounce the dish … carbonatta… he is ridiculous. Carbonara is not done with pancetta, rather guanciale, there is no garlic in Carbonara, even my 6 year old know. Carbonara is not an opinion. I hope this video is not shown in Italy otherwise they will close borders to him. Also carbonara is done with pecorino not parmigiano.

  10. Eec2021

    How does a chef make Carbonara without Pecorino cheese??? Carbonara is a PECORINO (sheep milk) cheese. It tastes TOTALLY different. This recipe may taste great but this is NOT Carbonara.

  11. wizard3z

    Now in a pinch or low budget bacon works well and the rest was exactly how I was shown too except I like sweet pees thrown in as well

  12. Leonardo J1897

    But do you have any idea about is real carbonara? If you serve this dish in rome they kill you… and with reason

  18. Peter Janssens

    1. Use Guanciale. 2. Use Pecorino Romano. 3. Don't use garlic. 4. Don't salt the water (guanciale and Pecorine are salty). 5. Don't use olive oil, use the pork fat. 6. Don't cook the eggs on the end. Use au bain marie if you want. 7. Use more black pepper. 8. Use only egg yolk.

  21. Victoria Olson

    No garlic in real carbonara. What is ‘carbonata’? Where’s the Romano cheese? Sister needs a visit to Italy. Sará meglio che.

  25. Paola Parmigiani

    Looks excellent, people use parmesan plus pecorino and for us in the UK who find it hard to find pig cheek pancetta is just as good… Thank you

  33. Italus

    1 minute in: already fd' it up by starting to render the pancetta…he adds garlic which will be black and burnt by the time the pancetta is crisp.
    ( Btw: a clove or two of garlic can be added in but needs to be taken out before the bacon is fully rendered)

  38. blues man

    Carab'nata? Ya sure. With garlic, olive oil, pancetta and parmigiano and whole eggs? You got nothing right.Not even the name. You almost made a frittata. Stick to cookies. Bedda matre.

  41. kade6767

    This is not a pasta carbonara recipe. Never garlic. And you use Guanciale and not pancetta. And you use Pecorino and not Parmesan.

  42. Elendor

    Pancetta and parmisan are fine – they taste nearly the same as the holy ingredients! The pedantry is ridiculous

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