Most People Are Making Carbonara Wrong! Try These Old Italian Tricks

📖 A hundred recipes my mother never wrote down, finally measured for your kitchen: https://nobodymeasured.com/ You cooked the pasta, crisped the pork, beat the eggs with the cheese and poured it all in together, and in two stirs you had scrambled eggs stuck to spaghetti. Or you were so scared of scrambling it that it stayed a thin, raw puddle, and the next time you reached for the cream. The eggs did not fail. You did one thing at the wrong moment, and almost everybody does it. My mother Filomena made carbonara at midnight after her restaurant in Bensonhurst closed, out of eggs, cheese, a piece of pork and a box of spaghetti, and it never once scrambled. In this one I count down her ten rules, and every one starts with plain instructions before I explain anything. The right pork and how to cut it, why it goes into a cold pan, four yolks and two whole eggs at room temperature, the cheese that never melts, the thick paste in the bowl, the mug of pasta water, the Roman pepper trick, loosening the eggs before they go in, the pasta glossy with fat first, and at number one, the moment where every carbonara goes wrong and the one minute of waiting that fixes it. I also settle the bacon question and the cream question. Five ingredients, twenty minutes, no cream. Silky every time. So tell me where you are cooking from, and settle it: guanciale, pancetta or bacon? 00:00 Scrambled eggs on spaghetti 00:59 Who I am 02:20 The carbonara from Rome 03:02 Why carbonara scrambles 03:51 10. The right pork 04:43 9. Start it in a cold pan 05:29 8. Four yolks, two whole eggs 06:29 7. The cheese that never melts 07:10 6. The paste in the bowl 08:00 Halfway 08:22 5. The mug of cloudy water 09:03 4. The Roman pepper trick 09:44 3. Loosen the eggs first 10:23 2. Glossy with fat first 11:04 1. Off the heat, and wait for the quiet 12:29 Bacon or guanciale? Cream or no cream? 13:26 Why every recipe gets it backwards 13:59 One idea underneath all ten 14:39 What to do with the leftovers 15:20 Your job this week 15:48 Next time