---
title: 'Carbonara | Basics With Babish Live'
source: 'https://youtube.com/watch?v=OU8RICcLCko'
video_id: 'OU8RICcLCko'
date: 2026-06-28
duration_sec: 6126
---

# Carbonara | Basics With Babish Live

> Source: [Carbonara | Basics With Babish Live](https://youtube.com/watch?v=OU8RICcLCko)

## Summary

Andrew Rea (Babish) hosts a live stream where he makes carbonara, interacts with viewers, and answers questions. The stream includes a community poll on whether to add garlic, technical audio issues, and discussions about his cookbook and upcoming projects. He demonstrates the key techniques for a creamy carbonara without scrambling the eggs.

### Key Points

- **Stream Introduction** [01:57] — Andrew welcomes viewers, thanks them for choosing his stream over Taylor Swift's, and mentions hitting 5 million subscribers.
- **5 Million Subscriber Milestone** [03:01] — Andrew announces hitting 5 million subscribers and teases a special food crawl visiting 50+ restaurants in 3 days.
- **Cookbook Announcement** [09:04] — Andrew mentions his upcoming cookbook 'Binging with Babish' and announces book tour dates starting October 22nd.
- **Carbonara Cooking Begins** [13:05] — Andrew explains the dish takes about 20 minutes and starts prepping ingredients: cheese, eggs, pancetta, and garlic (pending poll).
- **Garlic Poll** [20:01] — Andrew sets up a straw poll asking viewers whether to include garlic in the carbonara, noting it's controversial among purists.
- **Cheese Grating** [24:45] — Andrew grates 4 ounces of cheese (half Romano, half Parmesan) and explains the flavor profile.
- **Egg Slurry Preparation** [32:57] — Andrew cracks three whole eggs plus one yolk, beats them, and mixes with the grated cheese and black pepper.
- **Technical Difficulties** [42:15] — Andrew and Jake fix audio static issues by swapping mic packs and adjusting levels.
- **Garlic Wins Poll** [55:40] — With 56% of votes, garlic is added. Andrew crushes two cloves and cooks them briefly in the pancetta fat.
- **Pasta Cooking and Combining** [01:10:00] — Andrew cooks spaghetti (rigate) al dente, transfers it to the pancetta pan, then adds the egg-cheese slurry off heat, using pasta water to adjust consistency.
- **Plating and Tasting** [01:34:00] — Andrew plates the carbonara, garnishes with extra cheese and pepper, and tastes it, noting it's slightly thick but delicious.

## Transcript

[Music]
[Music]
[Music]
good afternoon folks good to evening
it's 5:00 p.m. I think that officially
makes it evening how are we doing
tonight we're doing basics with babish
live as you may have grown accustomed to
I'd like to thank everybody who is
watching right now instead of watching
Taylor Swift who is live streaming at
the exact same time so whoever's here
and hanging out thank you so much my
name is Andrew ray for those of you
don't know it Gabe Oliver babish and
this is one of those occasional live
streams that we do where we cook last
week's basics with babish along live
with you so thank you guys so much for
coming and hanging out I'm gonna dip in
the screen a little bit come down and
say hi I'm a little frumpy today I
didn't shave my head and I haven't
shaved my cheeks so I'm a little frumpy
I'm gonna try to stay out of camera
today so you don't you don't you don't
get sick but thank you guys so much for
coming and hanging out we already have a
super chat here we have $4.99 from Judas
okay
I said bingo with babish at 10 million
subscribers I'm not entirely sure what
that is but I'm down if you're talking
like straight-up
bingo yeah I think I need to come up
with like a really big way to celebrate
10 million subscribers
speaking of which just hit 5 million
subscribers over the weekend so thank
you guys so much for your support thank
you so much for watching and liking and
subscribing and just generally
supporting the show and coming out and
watching the live streams like this I
really appreciate it and I'm very
excited to have had 5 million
subscribers is a huge milestone and we
have a really cool 5 million subscriber
special coming out not next week but the
following week I don't want to say what
it is but we are traveling for it and we
are doing a massive food crawl I'm
talking like I and I don't want to say
the number of restaurants either because
that might give it away but we're going
to 50 some-odd restaurants in 3 days and
it's going to be absolutely banana
so Jake are you seeing people talking
about the audio it seems like
everybody's happy I just saw one person
say it's quiet but it can't be quiet
because it's peeking so don't increase
the levels or nothing but what speaking
of which I've got my man with the plan
in the other room my dear friend from
days of yore and my business partner
Sawyer Jacob Soros say hi to the nice
people hello everyone thanks so much for
coming out and supporting us today on
the Taylor Swift livestream we're hoping
to catch some news and tidbits about
that and we also have some general
questions that I'm excited to ask in
regards to Google stadia yes Google
stadia because as we are learning Google
stadia creates the opportunity and the
ability to very quickly and easily get
in line to jump in to a game that a
person is playing live so I already pre
ordered my stadia it's going to be here
and I think we're gonna say November
that's when they're shipping so yeah so
I plan on being on there and if you guys
want live-streaming as I play video
games and you guys have the opportunity
to come in and kill me because I'm not
very good at video games we're actually
thinking about doing a charity one where
every time somebody kills me we donate
$1 to some charity or something like
that and see how many times I can be
killed
hunted essentially over the course of a
couple hours or something like that so
if that's something you guys are
interested in speak now and and we will
listen we got a whole bunch of super
cute chats coming in here that I should
probably read sorry for slacking here
wow we got a bunch okay we have some new
members to welcome RINO Ted thank you
for joining
finishing with babish memberships for
those of you don't know memberships are
five dollars a month and they give you
access to some behind the scenes stuff
some bonus material and episodes a day
early before they go public
were they alive mm-hmm they all want PJ
gave $5 and said I love your videos and
you inspire me to try to cook that's
great that's what I like to hear that is
what we are here to do we are here to
inspire folks to try didn't cook let's
see Winton Artemis gave $5 and said I
just want to thank you for inspiring me
to cook more I just became an EMT last
month and your videos helped me helped
keep me sane during my class that's
wonderful congratulations and I was a
first responder myself my brother was an
EMT back and back in college and a big
respect for what you guys do thank you
so much and congratulations on getting
your certification and I'm happy that I
would to have helped $10 from Nestor hey
babish Congrats on five minutes and I
love what you did with the region recent
joe-joe episode thank you any chance
that we could see more jo-jo recipes
like the food from Tania's restaurant
Jojo part for a lot of requests for that
I like to space things out a little bit
I don't want to do you know I've done
Regular Show back-to-back but that was
just because of national grilled cheese
day but for the most part I like to
space things out you know I like to make
you wait a little bit um but yet you can
definitely expect more foods from Jojo
and this in the future and thank you
very much for your very generous super
chat the og Big B gave five dollars and
said hey Andrew I really like your show
much better than t-swizzle t-swizzle is
that another youtuber that I'm not that
I'm too old to know about whoever he is
I'll check them out I love to see you
cover more desserts and pastries as they
are my favorite very cool
got some desserts coming up next week
actually from a very regular show that
gave it away that wasn't as sneaky as I
thought it was gonna be in my head Randy
petit gave five dollars and said you
have given me so much more inspiration
confidence or so much more confidence to
cook I'm sorry I read inspiration and
the other ones that bled over I didn't
mean to be so so full of myself just
then you have given me so much more
confidence to cook thank you that's
that's lovely to hear Randy thank you so
much for the super chat thank you for
the kind words that's very very kind joy
Julia Williams gave $5 and said congrats
on five million subs what is your
favorite thing about New York everything
it's like it's
a friend of mine asked me you know
what's my favorite thing about New
Orleans because I'm going there next
week they were like what do you look
looking forward to most and I was like I
can't point to a single thing I'm
looking forward to going to New Orleans
you know there's no New Orleans is kind
of like a like a muffaletta it's it's
it's a something that's greater than the
sum of its parts
there's amazing music it's amazing
people's amazing food mazing drinks
amazing architecture and I wouldn't
specifically go to any one of them it's
the amalgamation of everything that
makes it was such a special place I
think me works the same way especially
in New York because it's the you know
the great melting pot Siara Gump gave $5
and said excited to see your book it
comes out on my birthday happy early
birthday on my pub day thank you I love
you the show can't wait for the recipes
very excited to release the cookbook and
next week I will be announcing not next
weeks alright first week in September I
will be announcing book tour dates and
locations I will be doing live Q&A s and
we're we're just calling the book tour
with knavish I think or an even evening
with binging with babish where I'll just
be going on stage and answering
questions maybe doing a little cooking
demo depending on you know what kind of
equipment we can get and just having a
great time and books will be included in
ticket price and we'll be going to
places like LA in Chicago and San
Francisco and Seattle Boston
Philadelphia whole bunch of places and
we'll be there from the October 22nd to
November 1st I believe so keep an eye
out for that tour dates coming in two
weeks thank you so much for bringing up
the book and thank you for having a
birthday on the same day Andy Norton
gave $10 and said hey babish the
girlfriend and I watch every episode we
learned so much from you thank you for
everything thank you Andrey sorry I said
your name wrong the first time thank you
for watching thank you for cooking with
your girlfriend it sounds like and
and keep it up thank you guys so much
for watching thank you for the super
chat Jessica Morris gave five British
that British five pounds sterling
British pounds sterling whatever thank
you
hi Andrew a really enjoy your show will
it be impossible to buy your new book in
the UK I'm positive you must be able to
buy in the UK Jake I don't know you have
to be you buy it on it yes so presumably
you must be able to buy it in the UK but
I I'm not sure hundred percent but what
do you think Jake amazon co dot UK oh I
lost your call I can't hear what you're
saying but your headphones on Jake yeah
I'm back Amazon coat UK okay
Amazon co dot UK you can get the get it
there
Colby vodka gave $4.99 and said blew my
mind to hear you're from mendon keep
making us proud Colby from Henrietta
what up 585 always nice to hear from a
from a local from from the great cold
West Western New York not upstate New
York as some people like to call it is
western New York and I always love to
hear from the locals anybody from
Rochester give us a shout out Caroline
what goodigo gave $5 and said Noah is my
hometown enjoy your time there thank you
for the super chat and yeah I will NOLA
New Orleans is my favorite place in the
world I've been there four five six
times now and swear and I spent the
summer there gutting houses after
Katrina and that's when we fell in love
with it it was really the first time I'd
ever done anything like that we spent
most of our summer after our freshman
year of college
gotten houses trying to make a
documentary and and just just letting
the city change our lives it was it was
stupendous and Sawyer's coming with me
and so is Rashid because it was the
three of us so it's our big reunion tour
going back to New Orleans Jackie excited
I'm excited I am very excited we don't
get a lot of quality time just us boys
it's gonna be a real special time oh
yeah sorry I'm just taking a drink here
I'm having
ricard I learned to love Ricard when I
was in France
it's a lovely aperitif it's kind of like
a sweeter absinthe
I think it's they're both very nice
tasting liqueurs and they both become
very cloudy when diluted with water
which is what you're supposed to do it's
just a nice way to start off a meal
which is what we're about to do because
we're making carbonara it's gonna be
sorry squad it's gonna be a kind of a
short stream tonight just because this
dish takes like 20 minutes tops to make
so I'm gonna do everything I can to
answer as many questions as possible I
see we have more super chats here so I'm
gonna burn through these before we get
started at some point it will stop
though because we'll be here all night
but I really appreciate your super chats
anybody that missing I'm so sorry
and I I apologize if I'm if I'm missing
them but there is a lot and I'm trying
to get through them all Morgan Mayer
Gurin gave $10 and said hey Andrew I
love your channel you've taught me a lot
question why are we using dry pasta over
fresh in this recipe you have any plans
for a clean but clay plate club book
I definitely like by that that's a good
idea a clean plate club book I like that
I like that that's I feel like I need
more recipes because I feel like maybe
half of the recipes have been in the
clean plate Club and generally you want
about a hundred recipes in a book which
is how many are in the binging with
babish companion cookbook first hundred
recipes from the show so I need to get a
few more I think but I also need to go
back through all my episodes and see
which ones I inducted in the clean plate
Club but that's a great idea and why are
we using dry pasta over fresh just for
convenience's sake we've made fresh
pasta a lot on the show and I'm right as
of right now I don't have anything new
to teach you I need a chair or something
this is so uncomfortable
how's it right now without any new to
teach you as far as making fresh long
pasta and also you know I wanted this to
taste like like a real sort of
restaurant carbonara and and they're
either making pasta fresh using an
extruder which really beats the pot
to go up and and and makes it a little
chewier I wanted really chewy pasta I
wanted to really al dente pasta it's
easier to do that it's easier easier to
achieve that with with store-bought
pasta I like store-bought pasta it's got
its place
fresh pasta I think works better with
other dishes because it can be very
tender unless you really work it hard
and that takes a lot of effort unless
you use a machine thank you very much
for your super chat Stuart at large gave
ten dollars and said when do we get to
learn more about you your new girly
girlfriend um I actually invited her to
come over and chill tonight but she
couldn't make well she's still at work
right now so I I'm seeing her tomorrow
and we just saw each other last night so
she has cast she needs to go home and
take care of them but I would love for
her to come out Jess if you're watching
you're welcome to come over um I think
she might be watching right now so just
if you are watching head on over I
we can hang out but I know you got to
take care of the cat's tonight but you
guys will see more of her soon she is
the one that's inspiring me to make a
Lord of the Rings special so you guys
have her to thank for the Lord of the
Rings special that will eventually come
which is gonna be a huge episode so I'm
thinking of saving that for six million
subscriber the six million subscriber
special maybe 10 million but you know
that's hoping that I get there so soon
is the answer to that
Maurice Val gave ten dollars and said if
I or anyone were to challenge you to a
cook-off kind of like food Wars where
two people cook a dish based on given
theme three judges would taste which
would be up to a challenge always up to
a challenge not good not saying I'm
gonna win I'm not you know I'm not I've
never purported to be a real chef or a
very very good chef I just purport to be
a decent home cook I'd love to take part
in any kind of challenge but I'm not I'm
not gonna be like a reality show
contestant where I'm like I'm here to
win I'm also noticing that the
color-correct is not passing through on
their recorders shoot yeah and I'm
seeing your I'm seeing the comments
about the
static and we're trying to look into
figuring out what that is but it sounds
okay on my end yeah this static audio
on your bike yeah hmm is it rubbing
against my shirt or something that could
be part of it yeah it feels like it's
I'm getting a call from Brad cash right
now
that's funny do you think he's calling
about the live stream I'm gonna take it
should I take it yeah hey Brad how you
done okay well just just so you know I'm
live streaming to about sixty three
hundred people right now and Brad says
hello everybody and I'll talk to you
later is that cool all right man
no it's fine I only I only picked up to
embarrass you I'm sorry all right dude
I'll talk to you later okay problem
solved that was funny okay that's the
first time I've ever gotten it looks
like a casual call during a live stream
I must not be very popular
mm sketch gave $5.00 and said hey babish
what's your opinion of some of the more
tainted versions of carbonara the chain
restaurants sell some have peas or
bruschetta in them I mean at some point
it doesn't really become at some point
it's not really carbonara anymore kind
of like how grilled cheese isn't really
grilled cheese if you put you know meat
and tomatoes on it then you got a
sandwich with melted cheese on it I'm
not one of those people that says that
if you put some caramelized onions on
your grilled cheese you have a melt I
know that's technically what it is but
I'm not gonna get mad at you for calling
a grilled cheese but if it's a full-on
sandwich you're still calling a grilled
cheese that's a little silly little
silly but yeah there comes a point where
it's a tipping point and if you throw in
all kinds of stuff in there peas and and
and what was the other thing you said
bruschetta yeah it's not really carbon
are anymore might be tasty might be a
perfectly good pasta but it's not really
carbonara anymore I think I'm pretty
much caught up here I'm sure I missed
some people I'm very sorry but I'm gonna
take that as a sign that it's time to
start
cooking so shall we we shall let's do it
here we go okay it's gonna adjust my
shirt here I'm a little hoof okay little
sip of my aperitif for those who are
just joining us this is Ricard
now the poll that I wanted to take folks
how should we how should we do this I'd
love for somebody to set up a straw poll
first person that we see to set it up we
will pin it in the comments how about
that that's not good Jake so I'd love
for somebody to set up a straw poll
right now and put it in the comments and
then the first one we see will pin it
and we will would that will be the
official the official poll and the
question is should we put garlic in this
carbonara because that is the most
contested ingredient purists and
old-school Italians say that garlic has
no place in carbonara it is not in a
traditional carbonara but let's face
facts
it's delicious we're talking about cured
pork eggs and cheese garlic fits right
in there so while it might not make the
most traditional carbonara I want to
know are we making a carbonara with
garlic tonight yes or no somebody set up
a straw poll the first one that we see
in the comments we will pin that will be
the official straw poll will let answers
come in for for a few minutes and and we
will we'll take it from there Jake let's
keep an eye on here for the first person
to post a strawpoll
there's no comment Eli be coming oh my
god
I guess people can't leave comments
never mind never mind folks um I why
can't people leave comments that's so
strange
okay alright well do you mind just go to
strawpoll comments cool alright never
mind everything I just said
Sawyer's going to set up a straw poll to
determine whether or not this carbonara
gets garlic in it some of a pizza man is
here at ten dollars hey hey can I get a
shout-out this is probably the most the
most common things the thing that
happens in these live streams is some
pizza man comes around gives me a very
generous super chat ask for a set a
shout-out to son of a pizza man thanks
for coming and hanging out go check out
his channel thank you very much for the
super chat I'm gonna answer a couple
more well well Soares pulling that up
he's setting up a straw poll for us Mike
then have been avid been a vyd des
Benavidez Benavides Mike Benavidez I'm
not very good at pronouncing names
switch focus a little bit here
Mike Benavidez gave ten dollars and said
hey babish can you do a video on kitchen
slash pantry storage ideas and
organization setups that you have picked
up love the show the Kalima line from
Indiana Jones with is you did is what
got me to follow you I can't even
remember what I did that for the Kalima
I remember I was like Kylie Maya and I
pulled something out what was it I can't
remember but thank you I'm glad that I
got should have follow I'm sorry I can't
remember the reason that I won't do a
pantry or kitchen storage episode is
because I'm so hellaciously unorganized
if you were to see and I showed last
time we livestream that turned the
cameras around I showed the absolute
mess that is my kitchen it's not dirty
it's messy there's a very big difference
and my pantry is hilarious it is it is
just like a pile of every weird and
strange ingredient that I've ever had to
get for the show there's session
peppercorns mashed up next to dried
peppers and mashed up next to some some
gypsy it's called gypsy cold care tea
that I got when I had a cold once that's
the name of it I didn't call it that I
know gypsy is an offensive term but
they're still using it on the tea over
there some some dashi broth some Folgers
instant coffee all the weirdest stuff
and the strangest mishmash of stuff and
then I just have my spices on one wrap
that's about it really nice as it gets
I'm the wrong person to turn to when it
comes to organization we're keeping a
tidy kitchen I think that's one of the
more important tenants of the show is
that's what an actual kitchen is like
now I'm just seeing in the comments if
you guys check the comments right now so
where has posted a straw poll click it
click on it it's the only comment in the
live stream right now I'm very confused
why there's no comments key check the
settings and see like why wow there's
already been 22 votes can you check can
you check those settings and see like
what it'd be why people if people can
leave comments I'm sorry that you guys
are enabled leave comments something get
screwy there but swear made a straw poll
he posted it in the comments go check it
out
I'm gonna let that go for like 5-10
minutes and then based on the results we
will we will or will not include garlic
in this episode this seems like a fun
thing that we should do more often we
just got to think it through next time I
just thought of it just now which is why
it was a little disorganized so first
thing we need to do is do a little prep
little meson plus I've got kind of a raw
throat I'm sorry if sorry if I drop out
a little bit here so why don't we start
actually cooking here that seems like a
good idea I'm gonna get some bowls at
the at the old dishwasher here because
I'm a bowl and into this bowl I'm going
to grate four ounces of cheese if we're
making one pound of pasta
the rule generally is four ounces of
cheese
three eggs one egg yolk or four whole
eggs if you want but the the or I'm
sorry three whole eggs if you want extra
egg yolk gives it a little bit of
richness so that's what we're gonna do
I'm going to grab got some parmesan here
there we go that's the cheese I'm
looking for
traditionally I believe the only cheese
that goes into that goes into what are
we making carbon are the oh geez that
goes in the carbonara is Romano cheese
but we are skirting tradition a little
bit because I like having half and half
Romano and Parmesan I think that that
makes for you know just a little bit
more flavor diversity you get some you
know the Romano cheese very very very
sharp very funky and Parmesan brings a
little bit of nuttiness to the party it
just kind of evens it out a little bit
alright
a lot of people talking about static
Jake are we okay
okay all right
okay here we go I'm gonna scoot it down
a little bit sorry for the noise folks
you know what better yet I'm gonna put
it right here on my lapel that can't hit
anything I'm putting it right there
might not be able to hear me as well but
yeah Jake if you wouldn't mind keeping
your headphones on and keeping an eye on
that let me know if it's any better guys
let me know if the we know if the static
goes away now because I think it was
rubbing against my beard or something I
apologize we definitely lost like 700
viewers from that we hit with sorry
folks
happens so there's the poll again for I
see people asking about the poll poll is
in the comments it is the only pin
comment give it a click and let us know
should there be garlic in this carbonara
or not should we go full on persnickety
old-school traditional or should we
assume tradition in favor of flavor
wow that sounds great that's that there
should be like my new catchphrase so we
have two ounces of parmesan grated and
I'm sorry two ounces romano great in
here so now i'm gonna grate in an
additional two ounces of parmesan i'm
almost down to the rind on this one so i
need to i need to get the other one
but i like having it really you'll see
that this is like a really you know fine
microplane has any any are people
talking about the audio quality any
better people are saying they don't see
the poll in the comments maybe refresh
your page for a second cuz that's just
something people are seeing at the page
yeah you got to refresh the page to see
the poll I had to refresh it to see the
poll I am no different also let me know
if I'm missing any big super chats or
interesting questions or anything like
that but do you have the headphones on
is the audio sound okay all right I
think it was probably just scratching my
beard
story my life
welcome to my world alright I'm pretty
much test on this on this right here
which actually I'm gonna hang on to
because this is very good for putting
into soups and stews and sauce as well
if you ever making a red sauce
you know it's an Italian tomato sauce
throw a parmesan rind in there you're
bound for success okay got another hunk
of parmesan here this will do the job
and we just got one ounce to go and I'm
going for a grand total here of four
ounces of cheese
I should have III should have told Jess
she should come over and she could have
stayed home tomorrow night instead took
care of the cats tomorrow cuz uh we've
been fun to have her here tonight she
could have hung out she could have been
my taste tester we would have had to
figure out an additional mic though
which would have been just a nightmare
okay I'm a 3.72
and that got an ass get out of here net
boy after the spider Fiasco last week
people are gonna freak out we didn't
actually have a spider somebody told me
that there was a spider in the bottom of
my bowl and it scared me the rest of the
night because I'm scared of spiders so
that wasn't very nice okay no pole and
static that people are still saying
static dude I think we're getting
interference on this Mike
are you listening to the actual
livestream all right guys it's Jake's
gonna take a listen to the live stream
and see if there's static or you know if
it's peeking or something like that just
let me know we can always swap out the
mic pack there's another mic pack in
there it sounds fun okay I can't hear
you dude I think you lost yeah no I'm
back I'm back I just muted you so you
wouldn't hear yourself and signs it as
smooth as eggs people might be having a
little fun actually okay guys I love to
have fun as much as the next guy
static isn't a laughing matter
static affects millions of families
every year okay so now we've got four
ounces of cheese here looking beautiful
wonderful all right oh wow we have a $50
super chat I'm gonna touch on that real
quick
[Music]
w-well well to lid well to lid one two
three gave $50 super check extremely
generous thank you so much saying no
question actually working overtime
tonight been loving the show since
discovering you cooking Hannibal's thigh
if you're having the Bayridge in
Brooklyn you'd be welcome to bourbon my
bourbon anytime I'll take you up on that
thank you so much for the extremely
generous super chat well to live one two
three
I'm sorry here you're working overtime I
know that's rough and let's keep it up
I'm happy to be keeping you company and
thank you so much that's an extremely
generous super chat speaking of which we
got $20 from Jo Louden I've said some
good good ingredient money thank you so
much as you can see I'm using very good
ingredients I love these eggs here I'm
not sponsored I just love them alfresco
pasture-raised eggs and why do I love
them because well I'll tell you they
have of any commercially available eggs
I've ever seen the most orange yolks
I've
I just like supermarket eggs there is
nice brown shells and they're always
nice deep orange yolks just exactly what
I'm looking for in an egg and I crack
all these with one hand just to be
impressive look at that somebody's a pro
and I'm going to also separates one egg
we need some egg whites umm feel so
stupid that I forgot to do the color
correct maybe we should take a break in
a second I'll do like a quote-unquote
bathroom break well I fixed the color on
the cameras because it would be like a
30-second fix we might lose some viewers
but um I'd hate for people to not be
able to see this and in true living
color instead of the washed out because
we shoot the show very flat we shoot it
with what's called s log 3 color pro
color gamut and it's it's very flat
which gives the date of the picture more
color data that we can use in post to to
to better color correct the image and I
forgot the server which is why it looks
kind of washed out and grey right now so
I'm gonna get this egg slurry going and
then I think we'll take like a 30 second
break so I can fix the cameras let me
just it's so funny before we started I
literally said to swear I was like we're
getting good at this
we got static we got very bad color we
don't know how to make a pole what a
what a fiasco speaking of which I'm
going to check that pole real quick oh
my god we have a whole look who's back
there $200 from in and out and in how
comes here every time and gives the most
massive super chests thank you in and
out can you show us how to make
hamburger from Eddie Murphy's raw he's
back
every livestream this guy gives $100 to
ask me to make the hamburger from Eddie
Murphy's rod yes you know what dude you
can
me I remember the bit exactly because I
used to watch that bit i watch things
obsessively and repeatedly I can't stop
like I'm Emma I'm a serial rewatch er I
love rewatching things because in my
mind movies and TV shows are like music
you wouldn't listen to a song one time
so I've watched that special probably
ten times because it was on Comedy
Central when I was a kid and I recorded
it on my VHS and none of you kids would
know what that means and and I recorded
it and I couldn't stop watching it and I
remember that that like word for word
practically his the voice that he makes
when he's pretending to be a child and
okay man you convinced me 100 bucks
thank you so much for an extremely
generous super chat
we got another very generous one from VC
Catalonia afternoon babish I am from
Massachusetts and have been watching you
for eons now I admire your creativity
the process of making the food
everything they could be amazing if you
took on something from Willy Wonka
god bless dude thank you so much for the
extremely generous $50 super chat DC
Catalani and that is a very good idea
I've had requests for stuff from Willy
Wonka and the Chocolate Factory for a
long time I'm a little wary of it
because it is fantasy food and I get
nervous about fantasy food I like to try
to be as accurate as possible and
recreating stuff but there's got to be
something in there that's this that's
doable and it seems like it'd be a
really great opportunity to pair with
like a science channel or something like
that to do a crossover episode because
then we could we could you know try to
figure out a scientific way to achieve
some of those crazy things so just to
catch you guys up on what I'm doing here
I can I combined three eggs and one egg
yolk beaten together added it to four
ounces of finely grated Romano and
Parmesan cheese and that is going to
make our sort of egg cheese slurry it
looks pretty nasty but once we once we
let the heat of the the residual heat of
the pasta cook it it's going to become
super creamy and
luxuriant and wonderful the last thing
we have to add to this is many many
healthy twists of Freshlyground
very important freshly ground black
pepper there is no there very you I
should say very few applications where
fresh ground is not better than free
ground pepper there is it smell it we
can grind it you can smell how much
brighter and in carbonara you want a lot
of pepper you want you want it to have
be almost a little spicy for the pepper
that you're putting in it any carbon are
you ever have is like just loaded dotted
with pepper so I'm just getting that in
there that's just gonna make our life a
little bit easier down the line when the
pot when the pasta is done the only
reason we're not adding salt is because
guanciale or in this case today because
I couldn't find any pancetta is pretty
salty and we want that to salt the dish
on its own first see how that goes and
what's up okay alright guys you know
what we're gonna take a we're gonna take
a quick break
Jake tell him we're gonna take a quick
break in case they can yeah we're gonna
take a quick break first and foremost I
never thought you were lying to me I
just was a little skeptical of how bad
the problem was but I just listened for
a very long time and the problem is bad
I now recognize that thank you very much
I don't think it's his beard because it
sounds very technical but we're going to
it's too far from the beard it can't be
the beer and it does seem to be related
to motion but we're gonna take a quick
break and we're gonna try some stuff
yeah all right guys we'll be right back
okay we'll be right back sorry about
that
[Music]
[Music]
[Music]
you
[Music]
okay guys what do we think here we're
back we got a fresh mic pack on me
Jake had the levels look okay little low
all right we can crank them up in the
software sorry folks technical
difficulties just two of us here tonight
we forgot that tonight was a livestream
evening and we kind of just jumped right
back into it
sorry folks welcome back sorry we lost
you there do let us know if it sounds
sounds any better here they're saying
it's quiet yeah everybody saying the
volume is way low wait no no hang on
hand I'll do it on the pack okay here we
go how about now
probably only to laugh
okay that's peeking out of mine I'm just
gonna put it there
test test test oh boy you think you know
what we're doing by now okay
how we doing better - Oh can't hear you
all right man we're bad at this
all right good I'm getting lots of goods
okay all right all right
I'm also we are bad all right we're back
folks here we go and I'm just
remembering we also need to get water
boiling so as long as we're you know in
the middle of the excitement here why
don't we move on over to camera - Jake
you ready for a camera switch let's and
we're over here now welcome to the
first-ever multi camera livestream on
the YouTube I'm just kidding I don't
think that's true what I do need is a
pasta pot right now so I've got one
right here and I need to fill it with
water which is gonna take about 10 years
with my sink so sorry pardon all the
noise and I'm just gonna get that going
there it goes that's gonna take a little
while so perilous
a lot of people are saying that it's
quiet I'm starting to wondering I'm
starting wonder if it's the receiver
okay well we don't know who's messing
with us now at this point um I tend to
believe you know a lot of people are
saying that it's too quiet
yeah all right is it up in the yellow or
where is it that's what that's why okay
hang on sorry folks be right back
there it is this is the stern way down
all right that should fix it that's test
okay I think we're we're back in
business here I'm gonna keep my fingers
crossed but I think we're back in
business
what do we think folks that's it that's
probably it
I'm willing to bet that's it I'm keeping
an eye on those comments because it is
like a probably about a 30-second delay
and good good food noise better better
all goods yes that's perfect yeah okay
we're back in business thank God
I'm very sorry folks sorry about that we
are not live streamers by trade we are
youtubers by trade we should learn a
little bit more by livestream for we
kids where we try to do this again I
have the slowest sink in the whole of
human history by the way just so you
know so while that's going because it's
gonna take probably another three four
minutes to fill up properly
how did let's take a look at the straw
poll shall we what are we looking at
results wise we have oh my god we're
almost deadlocked here and Moe tend the
majority the 52% majority say no I've
never seen such a close call in my
entire life
well folks I think that that means that
we got to do no garlic this is a
democracy and I did put it to you the
people as to whether or not garlic
should go in here I'm gonna give you one
last chance if you want or do not want
garlic to be in this dish please vote in
the straw poll in the comments if you
don't see it try refreshing the page it
was it was commented while this live
stream was going so you can't see new
comments so refresh the page see if you
see it votes I'm gonna give it two more
minutes and then we are making a final
decision from there I'm going to also
head over to mine
hands back and grab a high-walled saute
pan this is the probably the best vessel
for us to finish our pasta and because
we wanted to have the ability to toss it
we want to have the ability to really
beat it around and stir it and this is
gonna give us that ability because the
high walls so we're gonna use this as
our primary cooking vessel and then out
of the fridge I'm going to grab the
pancetta now it occurs to me try to make
a pound of pasta here and I don't think
I got enough pancetta a lot of recipes
call for four ounces again the
traditional thing to use is guanciale
but the traditional thing to use is
guanciale over pancetta but pancetta is
an acceptable substitute guanciale is
very hard to find it's cured pork jowl
and this is just cured pork belly in the
same almost the same fashion I think and
the flavor is very close but it's a
perfectly acceptable substitutes way
more readily available than watch Olli
and I didn't get enough I don't think so
i have this pancetta left over from the
weekend when I made carbonara for my
father and my brother and I like this
one better because it's I don't know if
you can see but it's a nice big chunks
that's really what you want with
carbonara and this one's the tiny tiny
little little little stupid chunks see
that and that's that's not ideal so
ideally we want to do this oh alright
we've got enough water in the pasta pot
here we go oh well let's head over to
the stovetop Jake where I'm going to
place this pot covered over high heat
get this water boiling I'm also going to
add a healthy sprinkle of kosher salt I
mean that any kind of salt really but
kosher is what I have and I'm just
adding a whole bunch we want this to be
salty as the sea as the Italians say and
I know I said the phrase that's a it's
the Italian version of that phrase in
the video but that's because I looked it
up and I don't remember specifically
what it is right now so I can't recite
it but I can say carbon are in a very
Italian way God blue nada Godin put it
on down but nada okay let's head back
over here well we're going to we have
another super chat from in and out
another hundred dollar super chat this
must be the actual in and out because
this guy had burns money like like I've
never seen can you show us how to make
something from mind of a serial killer
the life and times of Jeffrey Dahmer my
goodness and he's got a sense of humor
uh-huh
thank you very much for the extremely
generous super chat there's a lot of
money to tell me too eats people
and I appreciate that I'm not gonna do
it
but I do appreciate your super chat and
your as usual incredible generosity this
guy comes to all the livestreams it just
drops Honda's thank you so much for
coming out and then cyber ostrich gave
ten dollars and said here's a
contribution for some of your night Mike
backs that's funny sorry sorry about
that guys I'm glad that the audio is
good now got it one guys still saying
it's too quiet but I think we're good
John Jerry straw poll sorry to erupt a
hundred and twelve votes yes a hundred
and twelve votes no guys we're
deadlocked here please go into the the
straw poll in the comments if you don't
see it refresh the page go in there vote
as we are deadlocked and I will I'm
gonna set a timer I'm gonna set a timer
for two minutes and I can't set the time
around my phone because then it messes
up my my call before so I'm going to how
do I not have a timer in this kitchen
are you crazy that's that's insane and I
don't have my I don't have my
chronograph on right now I don't have my
head I don't have my Daytona on right
now it's like
I can't all right I'll take the time
with that
all right you set a timer Jason I set a
timer for two minutes and whatever is
the majority that two minutes is going
to be what I'm going to do so come one
come all
start it thank you now let's go open
this guy up here and I'm gonna wait for
the water to boil before I cook anything
just cuz it's best to just have your
pasta water boiling nothing's worse than
having like your sauce finished or
whatever and you're still waiting for
your water to boil mmm nice for raw
cured pork so I like to just get the
water boiling first once the water is
boiling then we work and we have our for
those of you are just joining us we have
our egg and cheese slurry here this is
three eggs with one egg yolk beaten
together and then added to 4 ounces of
very very finely shredded Romano and
Parmesan cheese 2 ounces of each and
then we added a whole bunch of freshly
ground black pepper tons of it you can
see that it's like this speckled there
because there's so much pepper in it so
now what else we gonna do here let stay
with some super chats cuz we're waiting
on the water to boil Rick Lewis gain $15
and said quemic the chili from Drake and
Josh and I assume that you're referring
to the Peruvian puff peppers chili which
I will definitely look into the last oh
wait did I ever make anything from
drinking Josh no I made something for my
Carly I don't think I made anything from
drinking Josh but that so I definitely
need to look into that thank you very
much for your super chat Bella diaries
gave $10 and said do now like that me do
now let people make you feel bad about
the audio we're here because we love you
as a person that's very very sweet Bella
thank you but yeah we obviously want to
have the best audio possible for the
show we care about production quality
and we are sorry for for that little
mishap that was just a mistake with the
bad audio pack there
hop wall escaped $10 and said where the
best place to get where's the best place
to get a garbage plate in Rochester New
York
my vote is gonna be where I grew what I
grew up with which is P hots Jake is
that also your vote P hats all the way
baby be us I personally go white hots I
think Jake you got cheeseburgers you
know me all too well and that's the
Penfield hots for the unordained yes the
under Danes the the the the with the
word I'm looking for me boy I don't have
the best words tonight for those of you
who are uninitiated piazzas Penfield
hots Sawyer himself grew up in pen field
so he has that built-in loyalty and me
that's where I had my first garbage
place so I have to go with that and me
personally I like a white hot there
which is waggles veal and pork based hot
dog which is it's a white hot dog and
they sear the hell out of it they put a
nice dark crispy skin on it and then
they slice it in half and fry it you
know open-open dog style mmm just my
favorite way to yeah ugh
but that's where to get it all right
results yes two minutes are up two
minutes are up
142 votes and 43% no with a hundred and
eighty one votes 56% yes it's garlic
from behind from from way behind from a
lot I guess from 48 percent it now has a
whopping would you say 57% 56% a massive
upset garlic takes the day we are going
to put garlic in this sorry for any
purists out there that are going to be
upset but you know I love garlic in in
my carbonara so I'm going to put it in
there happily so that means we have
another piece of prep to do before we
head over to the stovetop just joyous
news to me because this water is taken
in sweet time boiling so I'm gonna grab
a
head of garlic here and for those of you
who are just joining us or missed the
drama
I was I was polling I was positing to
you YouTube audience do we put garlic in
this carbonara do we a shoe tradition do
we skirt the the the old-world way of
doing things and did we put garlic in
our carbonara and you know what if if
this makes it no longer a carbonara so
be it
this is what we're making we're making
pasta with an egg sauce with pancetta
and garlic man and and a whole lot of
Romano and Parmesan cheese because guess
what
it's delicious there's no if ands or
buts about that and there is no denying
it you might say that it's not real
carbonara B can't look me in the eye and
tell me it's not tasty so you know I'm
not even gonna chop this up because I
like I don't want big chunks of garlic
in there so I'm going to I'm gonna crush
it crush it flow right in there no can't
find my garlic pressure in which case we
might be making fresh dough no here here
it is got it
all right that's fun we are going to
piss some people off that's always fun
I'm waiting in the water to boil so I'm
gonna pour myself another drink that's
gonna be mines
there's the Ricard I'm going to show you
about this this drink this this lovely
drink with card it's very cool it's kind
of like absinthe in fact it's very like
that up since it's very very similar and
I sold this off of Vinny's desk many if
you're watching sorry I was I wanted
some and I stole it off your desk I
apologize I'll get you another bottle
and what you do start a little bit ice
in the glass here and then put a nice
you don't have to do ice but at the very
least you need ice water and you see
that this this clear green liquid turns
very cloudy it's
like light green and cloudy something
indicative of absinthe and the card
another other stuff the the star anis
based I don't know if that's what's
actually made of what it tastes like a
star anis these liqueurs and then what
you do is you add a little bit of cold
water which I don't have but there's
plenty ice in there so I'm just going to
gently drizzle a little bit this in here
which is just gonna up the cloud factor
make it nice and light and cloudy and
it's the perfect aperitif it's a great
way to to get ready for a meal which is
what we're doing we're getting ready for
a meal here we got a big pasta dinner
coming mmm that's good it's just sweet
Jake if you need a refill come on in
anytime we got 20 euros from Rutgers
Rutgers mo1 Uncle Buck video was the
greatest thing I've seen in a long time
here's a bunch of Maya do more of it
thank you so much for the that's both
very kind words and very encouraging
contribution I really appreciate that
and yeah we never really thought that
was going to happen we knew that we were
gonna have to employ some serious
fabrication and some I don't mean
fabrication isn't lying I mean like
building of things to make the Uncle
Buck pancake because the situation that
he made him with was just so impossible
like just taking a sheet of metal and
putting it on top of a four-burner stove
you'd have a very uneven pancake it
would stick to it for sure and also if
you watch that clip again if you watch
the clip from Uncle Buck you'll see that
the snow shovel is like flat like you
can't find a snow shovel like that that
was purpose-built for that movie because
all snow shovels have these ridges in
them or divots or whatever and they that
kind of snow shovel just doesn't exist
so we knew it the very least we're gonna
have to build some kind of custom snow
shovel and then we got talking with
Autodesk and they were like why don't we
have a robot do and we were like no okay
um and then at that point we didn't care
about trying to do it
with a with some custom shovel
religiously let's have a robot do it
that's way cooler and so that's what we
did and it was a lot of fun and the
people out there Autodesk amazing
company I have kind of a history with
them because I used to do visual effects
using their software and then America's
Test Kitchen is also out there and they
also helped us out with it and dried
garlic in there
gross they helped us out with it and
they taught me how to cook really hey I
did Dan Souza was like the the coolest
chef it still is like coolest chef in
the world to me and it was very cool to
work with him it's always very good a
lot of fun to work with him he's a
really nice guy
very handsome guy anyway
thank you for your contribution and
thank you for the kind words chef
written gave $10 and said you were one
of my favorite youtubers love the show
keep on keepin on thank you that's very
very kind and thank you for the
contribution that you said they were
very generous super chat and for the
kind words
insolent crow gave $20 and said looking
good Bobby it's been a cold rainy day
for me so the stream is already cheering
me up how's the hot ones tattoo do hang
let's take a look shall we it's so thin
that it's like falling off I didn't take
good care of it I didn't do good
aftercare it's not Chris's fault Chris
Chris's the tattoo artist she did
beautiful work but I didn't like
moisturize it and clean it and keep and
keep it happy so it's like I'm flexing
because my arms on camera but you can
see it's like it's like almost fall it's
like almost gone because it was so thin
to begin with that's like it's like half
falling off I need to get it touched up
very proud of that tattoo my brother
visited he was like so what are you
gonna cover that up with and I was like
nothing that's one of the most proudest
tattoos I own thank you very much for
the super chat thank you for the kind
words I love cold rainy days I don't
know where you are in the world there
where it's cold rainy but I wish I was
there because I do love them and the air
conditionings not working in this room
and it is hot can you make lobster Allah
to death
from the movie the whole ten yards that
has got to be the most obscure reference
I've ever heard the whole ten yards the
sequel to the whole nine yards
starring Bruce Willis and that Perry
that that's gonna be the most specific
and extreme reference to any movie I've
ever heard that's that that's such a
deep cut I'm so impressed by it
I've never seen it I'll check that out
thank you very much for the super chat I
love watching your videos I've been
hooked since the ratatouille episode
thank you so much for the kind words for
the suggestion and for the super channel
is that Nicholson I appreciate it
Marcus West Marcus worst worst Chang
gave ten dollars and said I just wanted
to say I've been I've seen every single
one of your videos and you're by far the
best YouTube cook and one see if you do
Doctor Who foods I am not that familiar
with Doctor Who foods I've been seeing a
lot of requests for fish fingers with
custard which sounds pretty gross so I'm
trying to figure out savory custards and
what I can do there but I am looking
into it and you can't expect a Doctor
Who episode one day it's too big and too
important of a show for me to me to
ignore it
jafari Williams gave $20 said love
seeing your copycat recipes for and your
better version recipes you should do a
Nashville hot chicken episode with a
traditional take a more tame sweeter
take like KFC's version and a copycat of
Panda Express version definitely good
idea for those of you who know who
Jessa's my girlfriend she that is her
favorite food is Nashville hot chicken
so I will definitely be looking into
that because I'm trying to be a good
boyfriend
Derrick Arden gave $10 and said
babbage's of God thanks bro that means a
lot coming from a green lantern and
thank you Jabari Williams again for your
very generous super chat Thank You pH
tender Denver for a $20 super chat he
who says thanks for upping my steak game
with that wine reduction Phan sauce nice
dude I'm glad that you like it
nothing's better than upping one steak
game it really
it really excites you to try new things
and sort of branch out a little bit I'm
gonna check in the water real quick I
don't think we're boiling yet but I'm
just gonna peek at it see where we're at
we're getting a little bubbly these are
pretty powerful burners but they can
only do so much with that amount of
water like it take it's gonna take time
to get that up to a boil we have all of
our meson plus I would do a pole for
this one but it's stupid so I know I got
two different kinds of pasta here I got
spaghetti and I got spaghetti oh dude
but I got B which is a ridged spaghetti
which is good for like catching sauce
like it you know it's the reason I like
pasta normally pasta cut with bronze
dies because it makes it all kind of
rough gives the pasta pasta a very rough
texture up close if you look at it under
a under a magnifying glass it's very
like craggly almost and that helps it
cling to sauce and Beria while perfectly
acceptable I mean it's okay
as far as as far as like grocery store
pasta brands this is probably your top
of the your top of the pack i personal
my favorite that's widely available as
dick echo I couldn't get it so that's
why I'm working with Maria right now but
I'm wondering if I should do this
spaghetti regatta
we've got they Bugatti whatever my only
concern is that it actually looks
thinner than the normal spaghetti I
can't quite tell Jake would you know
we're not gonna do a poll for this one
Jake which one do you think I should do
rigid spaghetti or normal ridged please
done sold bought and sold
we got 7500 people coming out and
and hanging out thank you guys so much
for coming out despite Taylor Swift
live-streaming at the same time right
now I wouldn't be surprised if that
number just dropped like 400 people just
from me saying that like Oh God
Taylor's live-streaming but it's very
nice of you guys to come hang out we're
just making pasta chillin answering some
questions love and Rochester as usual we
got some super chats I can touch on here
retro Wraith x13 gave five dollars and
said hey babish the butcher shop didn't
have Joel so I got belly instead I want
to know if it's normal for the chokes to
be gray if not what can I do I would
stay away from gray pork beef can turn
gray because it oxidizes but great pork
I don't I don't I don't like the sound
of that if you got it from a good
butcher it might just be oxidized I
could be wrong but you know you know
give the smell test if it smells sour
it's most often anyway good gone but
that being said for carbonara you
probably don't want to do you probably
don't want to do just straight-up belly
you want something that's been cured
pancetta guanciale even bacon it's all
cured and it all has that cured bacon
sort of you know pork belly taste
straight up pork belly you're not gonna
get as much flavor in your carbonara
it's not gonna have the right flavor to
it so if you can I would go back and try
to get some pancetta or some guanciale
or some even just some like some some
thick cut bacon like in a pinch that
will work you know that will make
Italians weep bitter tears but it will
also taste great straight-up belly I
wouldn't trust especially if it's gray
that doesn't sound awesome but if the
butcher you trust and if you know it's
fresh if it doesn't smell bad might be
okay but smell it see if it smells okay
bad direwolf gave 10 pounds sterling and
said I only found your channel three
weeks ago but I've watched every episode
whilst doing my own cooking thanks for
relighting my passion for food I've been
a bit down and your shows really helped
me out that's really lovely to hear bad
direwolf thank you so much not only for
your generous super chat but also very
very kind words ones that I absolutely
love to hear because cooking really
pulled me out of a funk - I I was you
know I talked about it in my book coming
out soon but like I was pretty deeply
depressed I was in a bad relationship
and I was I was just in a bad place and
making the show and cooking really
pulled me out of it and cooking can have
a really Arup utak transformative power
but some keep cooking and you know I'll
say to you what I say to everybody else
which is if you need help seek it out
please but it sounds like you were just
in a rut and I'm happy to have helped in
any way thank you so much for your super
chat Sasha
can't pronounce that last name Sasha leo
chef ski leave the liebe chef ski Josh
Sasha Lubas chef ski thank you for
inspiring me to cook can you do an
episode slash live stream on creating
your own recipes I mean I do try to
create my own recipes and most possible
I know that I borrow recipes from
America's Test Kitchen serious eats and
stuff like that and J Kenji Lopez all
but um I I have created a bunch of
recipes it is I will say it's very hard
to come up with just totally new recipes
I am not large enough of mind or
talented enough in the kitchen to just
like totally come up I've come up with a
couple I have a couple that would be fun
to do like a basics on the few recipes
that I've actually come up with myself
all right maybe we'll do that the basic
son babish is original recipes i can see
the water's boiling now so we can head
over to the stovetop get this guy off
there we go
that sounded weird take off lid and
we're ready to get cooking here so into
a cold pan
because I like to cook this as gently as
possible into a cold pan I'm dumping my
pancetta and it's definitely not enough
but the other pancetta that I have is
very very small so I'm gonna start
cooking this a little bit maybe for like
for like three minutes or so just just
get some of the fat rendered out get it
starting to crisp up a little bit then
I'm gonna add the other pancetta and let
that cook the rest of the way so that
it's evenly cooked because you don't
want to get your chance your pancetta
fully crisp you want it to be like I
guess the closest equivalent would be
medium cooked bacon where it's not
shatteringly crisp but it's not floppy
either it's just like it's got a nice
chew to it it's al dente if you will
toothsome and that's that's where we
want our pancetta to be I'm gonna grab a
wooden spoon back here or wooden spatula
whatever you call this flat footed spoon
let's watch this Steve 1989 my info okay
you sure you do it's my favorite shows
but he loves spoons and loves MRE spoons
and well he just loves Emory but if
anybody knows him and tell him to hit me
up I'm trying to get a hold down I want
to do I want to do some kind of
crossover collab
my YouTube heroes my many YouTube here
is I should clarify but I love them
because they're examples of people that
are as one my my beard hairs one went
stray that happens nothing is an eyelash
actually my beard is pretty stuffed in
my face when I wear what one thing that
makes a youtube hero for me
somebody who did it entirely themselves
and does it about something they're so
passionate about and so knowledgeable
and crazy of that but they have to they
have to find a way to tell the world and
that's what Doug tomorrow and Steve 99
MOU info are people who just are so
crazy about what they're doing that they
had to tell somebody about it they had
to share it and I love that about them
and that's something that's very
uniquely YouTube you could never make a
show about hands only show taste testing
MREs military meals ready to eat and
expect it to get any kind of viewership
on any kind of television network but
now my man pulls down the millions of
views on the regular and it's all thanks
to YouTube is a magical place where two
things can really share their unique
personalities their knowledge and listen
to me Carrie get carrying on like an old
man I'm going to now add the rest of
this pancetta
there we go and they just met I mean I
just got this it's getting this might be
so I'm gonna turn it down I just got
this last weekend I was making sure
that's good yep we're good
it's only a couple days so it's fine
there we go so we got a little bit of
fat coming out of the bigger pieces now
guys just so you know when I'm over in
the stove like this I can't see the
monitor so I can't see your question is
in comments and whatnot we've had some
confusion in the past about that so I
just want you to be aware that we're in
a bit of a paisley pattern unless Jake
if you have any any cool questions or
comments that needs to be addressed
I am always the guy that gives you 50
bucks to buy a bottle of bourbon
we really hate that didn't see that one
man I'm sorry it was very much for that
thank you very much for a very generous
super chat I will use that specifically
for a bottle of bourbon you must not be
very happy seeing me drink huh
must be that yeah John Barrett a
professional who loves her kitchen setup
and is buying us a bottle of bourbon
much appreciated my brother thank you
very much John Barrett those very times
and we really do appreciate it and what
I'm doing over here is just trying to
get a little bit of crisp on my pancetta
I don't want too much and I definitely
started it too hot did you concede that
there's fat sticking to the bottom of
the pot and we don't want that for once
normally we want that to make fun we
want stuff to stick to the bottom of the
pot but not in this case in this case is
actually not doing much good so got a
good question for you here Alva Morales
gave five pounds thanks so much
did you come across any issues after
literally swallowing sex-shop candle wax
on hot ones
how are your insides feeling my guy
that's a good question because I swear
will tell you that I was in mobile for a
solid 15 minutes after shooting oblems
like we were in the room and I was like
I was like I can't stand up like I you
know I I had a splitting pain in my
stomach and we will never know if that
pain was from the hot wings or if it was
from a glob of Wax
sitting in my stomach because as soon as
that candle as soon as the wax hit my
tongue it dissolved and just disappeared
I thought it was going to stick to my
cooked tongue and coat it the way it did
in the cartoon weird how life doesn't
work like cartoons like that and I and I
was surprised to find that it just
literally just dissolved and went
straight down my throat so I wish you
guys could smell this it smells so good
something about cured pork when it went
so it's really rendering out all that
fat it's got this like the smell of
curing is very unique it's it's baisha
s-- and sour and it's it's very special
and that's what makes carbonara so
special because it takes a little bit of
love and care and know-how to make and
this is gonna be you know I I'm very
curious to see how this is gonna turn
out with the big and little pieces of
pancetta we got the big ones we got a
little one the little ones are getting
nice and crispy here cuz they're so
small big ones are just starting to get
crispy so we're gonna have a lot of
textural difference in there and I'm
thinking that's gonna be it's gonna be
real nice I think we're in for a real
nice meal here Jake but um yeah I as far
as the sex shop candle I don't think it
did any permanent damage but again time
will tell
I don't know what what's afflicted me so
when I was in the green room and
horrible what is far and away the worst
stomach pain I've ever felt and I guess
I've never gone through any real stomach
trauma or anything like that I've never
had my appendix out or anything
I know it's not in your stomach but you
know I mean the stomach thing but I I
okay here we go so we got little crispy
pieces of pancetta here oh we got bigger
hunk aru's that have nice rendered out
fat and they're just starting to pick up
a little bit of browning that's right
where I want to stop this because we
have lots of little pieces for crisp and
then we got some big pieces for some
medium chew now I've killed the heat on
that and purse where's requests we are
making spaghetti we got B which is a
ridged spaghetti which feels interesting
it's in a it's in a four leaf clover
shape if you look straight down the
shaft of it and let's see what happens
here I do believe in following
manufacturer cooking instructions so
this is al dente perfection in six to
seven minutes which means six minutes
exactly in my book also I taught this
trick and last episode of of basics that
you know I see so many people just take
the box of pasta and just want just dump
it into the water and what does that
make happen makes pasta fly everywhere
so what do you do into your hand like
this let it come out like that grab it
pull it out well I lost a piece in there
okay so maybe it's not as cool as I
thought but and then just drop it in
like that and then we're not losing
anything except for the one piece that I
dropped but that's my fault and we just
push that up you just bite and that guy
can go he's too small there we go
and now I've killed the heat on this
because we don't want this to be hot we
want it to be a little warm we don't
want it to be hot at all we don't want
it to be hot enough to cook the eggs the
only thing that it's gonna cook the eggs
is the residual heat from the pasta that
is the key to carbonara because
otherwise I've seen so many people post
carbonara on Instagram and socials and
all that I didn't set a timer I'm gonna
do this by you know the real the real
way the real man's way which
pull out a piece needed I've seen so
many people post carbonara on their
socials on Instagram on Facebook and
it's it's clearly chunky and it's it's
the eggs have totally scrambled and that
is because you added it through all the
panelists either too hot or while the
pan was still overheat and I know that's
what I did in the binging episode with
the one the one from master of none but
that's because I was imitating what dev
was doing on the screen mmm that is my
excuse and I'm sticking to it it's true
but it's also I should have said like
this is a this is a bad thing you
shouldn't do it here's how to do it
right that's what modern babish would do
but that was years ago I was a young man
I'm a I made mistakes and the this is
I've recently become a carbonara
wunderkind because I've had to make so
much over over the past this is some
weird you're gonna find out about me is
that I love raw pasta I really do I used
to whenever my mom made pasta when I was
growing up she would take out pieces for
me and be like is it done
and she meant to give me you know pieces
that were undercooked and I'd be like
yeah but I actually really liked it I'd
be like no no no
no it's not done and yeah since then I
like eating raw pasta sir will tell you
that there have been times that we've
been working here when I'm just snacking
on a stick of spaghetti and I'm just
like crunching on it like it like it's
like it's potato chip
like farmer's hay like farmers hey
that's the this is this is why this is
why you're you're an invaluable member
of this organization because metaphors
like that or similes I guess when you
use the word like or as
but I you know my weirdness aside about
liking D raw pasta or undercooked pasta
it is the best and only way to know if
your pasta is cooked properly the whole
throat against the wall thing it'll
stick it if it's overcooked so how's
that going to help you yeah yeah people
are curious when you're gonna crush that
garlic I literally forgot about it until
just now thank you very much for saying
that folks what I'm gonna do is I'm
gonna crank the heat back on here a
little bit just a little bit because the
garlic only needs to cook for about one
minute because as we know garlic cooks
very quickly so I'm gonna just go bring
this back up to temperature a little bit
Wow I almost forgot thank you thank you
guys we can rescue this don't worry
though we can rescue it I'm just gonna
get this bubbling a little bit it's
already starting to sizzle up again
worst case what we're gonna do is we'll
take the pasta out and keep it warm in
the pot so it doesn't overcook there we
go
in goes the garlic and this only needs
to cook for like not even one it just
needs to cook until fragrant until that
raw garlic light is gone there it goes
whoo that was close thank you for saying
something I literally looked at it and
you said at the same time it was like oh
I almost forgot the most important
and most controversial ingredient and
we're talking about like boiling fat
here so this this garlic will overcook
in a blink of an eye in fact on the arty
kill the heat there's plenty of residual
heat in this pan to finish cooking this
garlic Oh Oh burn my eyes real good ooh
that must be that must be Jesus telling
me I'm doing something wrong
is Xuan traditions sorry I just said
that here we go so go it's cooking down
it's just turning a light summery blonde
it's exactly the way we got a lot of fat
in the pan too and that is one of the
unfortunate / fortunate parts of
carbonara is that it is a really lot of
fat in it it's unfortunate because it's
not very good for you there's nothing
good for you in this dish but it's
awesome because it tastes amazing
let's check in our pasta here I think
we're probably getting very close let's
see what we got hmm close but no cigar
let's see I'm glad I turned off the heat
when I did the garlic is just turning
blonde and I don't want it one iota past
that I want just to become fragrant and
sent the dish and if we go into brown
territory we're talking burnt garlic
we're talking acrid flavors but thank
you guys for the reminder Thank You Jake
for a seeing the reminder I appreciate
it because yeah I almost forgot the
thank goodness if it was literally a
minute later we might have been in
trouble but this pasta is not quite
my only concern about this about this
spaghetti we got the is that it's very
very thin and I like a nice thick robust
robust pasta but it's still gonna be
really tasty food smells so good
you already see you smiled in there
smell it immediately Wow
yeah and that's that st. son folks cause
the doors closed so I wish the color
correction were turned on on these
cameras cuz it really does look gray and
washed out over there all right while
that's finishing it's still the pastas
Lynn needs one more minute I'm just
gonna get a serving something ready
should I do a bowl or plate what do you
think do a plate let's do a plate very
modern and elegance yeah there we go and
then that means I also get to use Jon
Favreau's carving fork from the movie
chef there it is folks I'm over at
camera 2 right now sorry there's the
actual carving fork from the movie chef
my most prized possession people keep
asking me when are you going to get this
bronzed and framed and whatever and I
gotta say probably never I've been using
it to make pasta and I think that's
that's where it belongs it belongs in
the kitchen making pasta now I'm willing
to bet speaking of which I'm willing to
bet that this pasta is done by now
what's hot
it's almost there I'm loved al dente
pasta I love raw pasta but I'm making
this for other people so I will not I
will not make it like I'm a cook for
myself I'm an al dente boy
you heard him folks here we go into the
pan it goes with as much of the pasta
water I see I'm not letting it drip dry
or anything I want lots of pasta water
in there and that's because the pasta
water is gonna help emulsify and thicken
the sauce a little bit sometimes the
eggs need a little bit of help there we
go I think that's all of it I'm probably
missing a couple strands in there but
that's the cost of doing business folks
and that's the thing with carbonara is
you gotta move quick because we need to
add these eggs as humanly possible
because we need the residual heat of the
pasta to cook them otherwise we're gonna
have a very runny sauce luckily got lots
of cheese in here the things that you
can do to rescue your carbonara include
that or not but are not limited to
adding pasta water if it's a little bit
too thick and if it's becoming a little
chunky maybe be careful and adding more
cheese if it's too thin if it's too thin
if it's not this is not also I don't
know why this is so much more than I
remember thing
sorry becoming nonverbal folks in fact
this is actually a little thick so what
I'm gonna do is add a smidgen of pasta
water maybe eighth of a cup just
something to both thin it out and also
just help that sauce and Mull safai I
don't want scrambled eggs I don't want
oh yeah nice looking fab you got it
needs more I don't know what happened
with this one sometimes there are a
little unpredictable folks and this one
is just that it is it is a little thick
and I want it to be a little thinner a
little creamier oh it's looking gorgeous
then they're having a really hard time
with that scraping sound oh sorry folks
it'll be over soon folks it's cooking
you know a lot of scraping and cooking
you know right here yes sir
it's great but it needs salt and these
more possible are still too thick it's
like it's like sludgy a little bit not
sludge everything like gummy you know
and we can't have that and I'm gonna
switch utensils so I'm not bothering you
guys with the scraping I can use salt
tea
we missed his super chat apparently but
he was telling you that you are a meme
on reddit I think he's referring to the
presentation slide and I've been seeing
that yeah you see it we love it yeah
guys mean away please because that those
are a lot of fun I'm very honored to
become a meme it's it's kind of a rite
of passage as a as a personality and I'm
happy that I was able to give you guys
something that is reminiscent of the
meme very very proud very happy day
so we're we're pleased as punch to see
that alright so got rid of the nasty
scary scraping so don't worry hmm
good choice with the regatta story I
think this is um it's very nice needs
more salt myself go just a bit more it's
gonna look like a lot but there's a lot
of pasta here we're talking about upon
pound of pasta so and can't believe I'm
doing this but a little bit more pasta
water
it really helps emulsify the sauce and
thin it out a little bit if it needs it
and this one needs it I don't know if I
did something differently or if those
eggs were extra coagulative or what
effects Ilan but very handy to be able
to do that I just want to jump in here
show you're right gave you 40 bucks
thank you so much again
sorry we missed it earlier he said I'm a
fan been a fan for a while and after
having a difficult year and a half your
vid is giving me great joy you've upped
my other olio game and thank you for
well being you pre-order the cookbook as
well really appreciate it but hope
you're feeling a little better
hanging chilling watching the pasta and
you know see you around
thanks a lot me amen thank you so much
for the very generous super chef kind
words and say me or hope that things are
going a little better for you and keep
it chin up because it does get better
all right
we're in business there's gonna be one
last final scrape because I'm gonna
plate this up with the pasta for it so
prepare it time
scrape down here we go oops sorry yeah
back over to camera go I'm just gonna
make a big old nest
oh yeah
I don't know if I can make a secondary
one next to it we'll see see what
happens see if this looks like one
continuous oh man it's up to just you
and me to eat this tonight Jack
challenge accepted challenge accepted
all right now I just need a spoon with
which to get all this beautiful pork we
do on this wonderful pancetta there's a
lot in there cuz this like iced
mentioned before this sauce is nice and
thick way thicker than the other ones
that I made when I was on basics I
really don't know what happened
differently there but still don't want
to miss in this pork especially when we
can top it like this
oh yeah
that's the stuff and I got one more
bonus to put on top just button it up
that's good that's nice presentation and
we'll just hit it a little bit more
cheese on top and a little bit more
pepper it's gonna give it both contrast
and more flavor and that's how you do it
folks that is classic with the exception
of the garlic classic Italian got a bug
nada which I'm gonna grab some Forks so
Jake and I can heat and Jake you're
welcome to come and join me if you like
all right that's got to be the most
beautiful plate of pasta ever made I'm
very happy with that
nope
thanks folks god they're so they're so
responsible thank you yes
all right let's eat this whole thing
mukbang time here we go I take my
earpiece out cuz I can hear you still
area
mmm a little thick but it's just so nice
the flavors so intense and I love the
garlic I don't care if I'm not
traditional hmm
hmm just for you guys reading this whole
thing live oh maybe not yeah so just
never I'm hanging here with you
very sexual comments today never have I
seen any sexual comments the whole time
we've done this hundreds of sexual
comments this time what's going on with
you guys why are you so sexual right now
real sexual energy in the comments today
the ones that get auto band mostly but
um this teenagers curious yeah what's up
teach your teenagers are exploding
hormonal Randy Randy Randy Asst as all
get-out hmm and I as a as a as a 30
almost 32 year old man a couple weeks
can't spit can't stand for it all right
I knew think sex is cool and it is but
this is cooler and this will get you sex
this is the thing that gets you sex so
only reason we're not throwing down
right now is he's a married man oh there
there and because my girlfriend is
probably watching sorry Jeff
or we can't actually get this whole
thing back in it second win all right
guys we'll finish the Restless
off-camera hop thank you guys so much
for coming out tonight I know that oh
I've got one last super chat here I'm
gonna read we got the old 96 deer from
the great outdoors they eat the whole
thing whole thing with friends great
talk by the way from Jamie ray thank you
very much for the super chat and Holden
96 there we got to do all the all the
all the UH all the John Candy films so
we will do that
Steven Dutra gave $25 and said enough to
bribe you into doing a McElroy brothers
combination collaboration I don't think
I rightly know who them the Galleria
brothers are so call me an old man
because that's what I am but uh I
actually don't I literally don't know
who they are so I will look into that
and they sound just from their name
alone they sound more famous than me so
we'll see if I can convince them bribe
them
ah hoo look how hot I am there's no AC
in here so I'm like sweating like a dog
guys thank you so much for coming and
hanging out today this is a super easy
dish so long as you just treat it
tenderly and are careful
and-and-and-and don't have the eggs too
too soon so the pan is too hot so they
scramble I think I probably added them a
little too soon or maybe the pot was
picking up some residual heat from the
other burner because it's a little thick
and I'm thinking it's because the pan
was too hot but happily it hasn't
coagulated it's not like chunky or
anything but it's very very good and
[100:01] with a little practice it could be the
[100:03] best thing in your arsenal so thank you
[100:09] guys so much for coming hanging out
[100:11] go watch Taylor Swift now she's probably
[100:12] still going and Thank You Taylor
[100:16] thank you Paul McCartney's daughter
[100:18] Stella McCartney Stella McCartney Thank
[100:22] You Stella and and thank you guys all
[100:25] for coming hanging out tonight here's to
[100:27] ya we're gonna eat this whole thing by
[100:30] ourselves I promise
[100:35] [Music]