Go to the Recipe: Classic Carbonara
The fifth 'mystery' pasta is Zozzona, right?
This is the best video series about Carbonara that I have ever watched. Thank you...
Amazing! This is epic content. Thank you!
However having this split into so many separate videos is painful. Any chance you can add a single concatenated video option at the end? Thanks in advance
Thanks for the kind words! And yes, we do plan on combining the step videos into one big shiny video in the near future; our video editing team has a lot on their plate so it wasn't possible to get all of the full pasta recipe videos ready at the same time. Stay tuned!
Thanks so much, @Gary Butler! Glad you like it.
Great recipe!! Thank you!!
You're welcome, and I'm glad you liked it!
Have you tried cooking the egg mix up to 63C using the Breville Control Freak (skipping the double boiler technique)?
What a timely new video! Sarah was in NYC two weeks ago making her carbonara and I had to make the trip. One thing so many use in Rome are those translucent heat proof bowls over their pasta cooker. I assume they do this to prevent cheese from sticking. Any idea what these bowls are???
Hey Anthony, Sasha was using one of our favorite bowls in the kitchen thats actually from Ikea. Here is a link.
Awesome Sasha! Carbonara is one of my go to recipies. If I want to eat a larger portion, I leave out half the rendered fat, because otherwise I find it too rich. But I too go for more cheese to egg ratio as I don't like it when it tastes too 'eggy'.
It's definitely doable and one of the touted use cases for the Control Freak! We were planning on shooting this technique but ran out of time during production. Something we could certainly revisit down the road.
I was bummed I couldn't make it to Sarah's popup at Roscioli NYC, but I was able to make it to a collab event the other week that they did with Jacopo Mercuro of 180 Grammi. His pizza tonda and fritti are out of this world; I may or may not have consumed 4 supplì in like 45 minutes. I think I know the translucent bowls you're talking about that are super popular in Italian restaurant kitchens — they're plastic, right? The ones I'm thinking of are similar to these from JB Prince that I typically associate with pastry kitchens in the States, where they're often used for chocolate work. Both plastic and glass are less conductive than metal, so they can be good options for temperature-sensitive tasks like this one. But Sarah and plenty of other chefs use metal bowls all the time for the carbonara egg-tempering and the like.
Anybody else bothered by the editing of this video? It seemed like it was done by someone with A.D.D.? It's dyslexic. Chefsteps, please take note and go back to your old ways, where the video was still and we can actually see the details slowly and learn.
Anybody else bothered by the editing of this video? It seemed like it was done by someone with A.D.D.? It's dyslexic. Chefsteps, please take note and go back to your old ways, where the video was still and we can actually see the details slowly and learn. Sasha is adding the pasta water to the noodles and we need to see how much water and how he is emulsufying it and how it changes as time goes on. This video does not satisfy the high bar that you guys set with all those older videos that were simple and not fancy, like this one. You are trying too hard. Please take my comments into consideration. Thank you.
Hey Sasha - you provide great info here but the video editing doesn't help you at all. It is dyslexic in that it is changing views and frames every few seconds. When you are adding the pasta water to the noodles and the fat, we need a STILL camera to see the process of emulsification and how it progresses over time with the starch/noodle/absorption. Why has the video style changed? Can you please go back to the older ways? Thanks for passing on my thoughts.
This new video production sucks. Please go back to the old style.
Hi Sasha - thanks for the video.
Thanks for the thoughtful feedback, Loewi — really appreciate you taking the time to call this out.
Your point about wanting a more static shot during emulsification makes a lot of sense. That’s a moment where seeing the progression clearly over time is especially valuable, and it’s something we’ll take into account as we refine how we shoot and edit these steps.
With this video, we were aiming to bring a bit more visual energy while still preserving the key instructional moments — particularly in step 7 where we held on the process longer. That said, it’s helpful to hear where that approach may be getting in the way of clarity.
We’re always iterating on the balance between storytelling and technique, and feedback like this is genuinely useful in shaping that. Thanks again for sharing it.
