Giada de Laurentiis: Carbonara | Food & Wine (VIDEO)
Chef Giada de Laurentiis makes a rich and creamy pasta dish for impressing brunch guests at the 2007 Food & Wine Classic in Aspen
Chef Giada de Laurentiis makes a rich and creamy pasta dish for impressing brunch guests at the 2007 Food & Wine Classic in Aspen
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Porco dio
Cream? NO NO NO. That is not a proper ingredient. Nor is cinnamon a traditional element. I've made carbonara many times and NEVER use cream or milk. Eggs is the correct ingredient. These genius chefs would agree with me: Antonio Carluccio, Jamie Oliver and Gennaro Contaldo.
I am by no means Italian and even I know better.
I know she's Italian and old but her going from Valley Girl to pronouncing random words in Italian will never stopped being insufferably annoying. Also, Cinnamon & Cream? Stop.
It is always amazing how wrong can people get this dish:
– Cinnamon? Never tried but surely not in the original version.
– "it scrumble eggs with pasta". ABSOLUTELY NOT: if your carbonara has cooked eggs in it, guess what? You failed the dish.
– Fresh pasta? No one in Italy use fresh pasta for a carbonara: egg pasta with an egg source? That way too heavy.
– I'm not even mentioning all that cream, which is of course wrong, but a common use outside Italy
She claims this will be "Carbonara like you get in Rome"… Um no honey, using pancetta in place of guanciale is fine but cinnamon? and cream??? and an egg based pasta??? that would never happen in Rome. She claims to make everything authentic down to her over pronunciation of Italian ingredients but roman food is very simple it's about quality of a few ingredients not whatever this mess is
Probably worst pasta recipe i have seen so far in my life. Cinnamon yikes.. Dream about lol. More like having nightmares about it.
You improve over the years but this is not Carbonara this days you stick with classic recopies.
This is the original Spaghetti alla Carbonara recipe from Rome!
. Ever wondered how to make the traditional carbonara sauce without all that nasty cream and fake sauce? Italians never use cream, milk or any such thing in their carbonara!
Ingredients to use for 2 people: – 90/100 gr of Guanciale or Pancetta – 3 Eggs – 80 gr Pecorino Romano (cheese) – 1/2 tsp Black Pepper – 1/2 tsp Salt – 200 gr Spaghetti So simple! Isn't it?
When someone writes a song, gives it a name, and people know it according to its title, another person cannot say they are going to sing that song and then sing something different even if they say it is "their version" of the song for it is a false statement and a lie that insults the original author of the piece. The same is true with recipes. Call them what they are, and if you did not create and therefore name the dish, you have no right to use the name to describe something you are cooking and say it is a known dish when it is not. That is plain false representation.
Heavy cream? Saw enough .. next video
Sacrilege ….she may have an Italian name but she does not …and I mean does not how to make a classic Carbonara…YOU NEVER EVER ADD CREAM TO A CARBONARA….TSK TSK
Please don't call this dish carbonara. Real carbonara needs absolutely no cream or the flavors will clash.
This well-known dish because most people I know get it completely wrong, either adding milk or cream or letting the eggs become scrambled. This recipe is the real thing. It was brought to Lazio from Umbria by coal men (carbonari), who came to sell charcoal to the Romans. Since then it has been adopted by the Romans and is famous worldwide.
Serves Serves 2 (good portions)
Serves Serves 2 (good portions)
220g Spaghetti or Spaghettoni (the largest spaghetti)
25g Guanciale (the cheek of the pork) or pancetta (Italian bacon) cut into small cubes.
2 tbsp olive oil
2 eggs
50g aged pecorino freshly grated.
Freshly ground black pepper.
Cinnamon? No pepper? Isn't that "carbonara" refers to… the pepper?
GIADA PERCHE IL LATTE? (WHY) MILK?
NOOOOOOOOOOOOOOOOO MILKKKKKKKKK PLEASE
This is pasta carbonara invented by GIADA
the one true PASTA CARBONARA is no milk
Carbonara of the ancient Roman Empire and then reinvented in Umbria
Durum wheat semolina pasta (spaghetti)
Pillow
3 eggs (/ only 2 red and 1 full)
Pecorino cheese (Parmesan) choice
Extra virgin olive oil
Salt and pepper
WITHOUT MILK
Cinnamon in the carbonara? Seriously, cinnamon? Carbonara doesn't have cream, but some people use it…but cinnamon…you really ruin the real recipe. When I make the real carbonara with eggs and Parmesan, I never put it in the frying pan with the bacon, I don't cook this sauce…sei nata in Italia e rovini così la nostra cucina?
Cream????
Heavy cream and cinnamon. Good thing she's good looking. LOL
Sorry Giada. I love your stuff but this Carbonara is sacrilege! Substituting guanciale with bacon and pancetta is fine, but absolutely NO CREAM. The Roman peasant roots of this dish never used it. The rendered fat and egg-cheese mixture make it savory enough and preserve the delicate flavors that would otherwise get lost from the overbearing richness of a cream base.
This is not carbonara at all!
It might not be carbonara, but she has to put a spin on it, otherwise, WHO CARES?