Marcella Hazan's Spaghetti Carbonara is a Timeless Gem

Jamie, we are in the process of watching all your videos. Hubby is 91 and enjoys them more than any other program. I’m 75 and am constantly yelling advice to you. Lol. You keep us laughing! Keep going - your videos are a hoot. We can’t like them all as we watch on our iPad as large as possible as hubby is legally blind and the option to like is below what we see. Just know we love all the videos.

It’s ironic that when Jamie cooks a Julia Child recipe French people shrug, even though Julia wasn’t French, but when he cooks a Marcella Hazan recipe, the Italians revolt, even though Marcella was Italian.

People need to keep in mind that when Marcella Hazan wrote her cookbook, guanciale was not really available in the US. Even finding pancetta was tricky outside of areas where lots of Italian Americans live. To me, the only thing odd about the recipe is the white wine. I also only use pecorino, no parmesan.

Watching Jamie make pasta with the jazzy music is definitely a vibe.

Great dish, impressive pasta handling, and a good recovery from the food coma! A solid 10!

As soon as I saw “carbonara” I knew people in the comments would lose their ever loving minds and forget you were following a recipe you didn’t write and never said was the definitive carbonara recipe 🙄 I think you did a great job and hats off for making your own pasta! It looked delicious. Love your channel!!!!

I'm not Italian, but from reading the comments on most of Jamie's videos, I have come to the conclusion that cooking cuisine that is rather specific to a particular country and publishing recipes for said cuisine is an invitation for vitriolic responses. "No, this or that ingredient is never used." "Your technique, utensil, pot, bowl, etc is all wrong." "You have to buy ingredients the way they USED to be made" "You have to be in front of the south-facing window to catch the pollen on the early morning breeze." It gets ridiculous, and I am guilty of those comments myself. We make something the way we were taught, assuming that it is the ONLY way. Come to find out, people adjust recipes to their own liking and make it their own. Most of the main ingredients are static, but the measurements and some "incidental" ingredients get replaced and others get added. Ask anyone in Texas how to make cornbread or even iced tea and you'll have an argument on your hands in about 30 seconds. 😅 Same goes for "signature" dishes from any state, province, prefecture, county, parish, village, or region of any country in the world, I'm betting. To Jamie - Keep doing what you're doing. You're an inspiration for those of us who (1) can, but don't want to cook anymore, (2) want to learn, but have been scared of messing up, (3) have tried, but need a little more encouragement and helpful examples mixed with a lot of humor. You show us how it can go wrong and that you can recover or restart, if need be. Bless you! 😊

So, my husband is allergic to tomatoes and, most of the time I'll make separate pasta sauces for us because I love bolognese sauce but, sometimes this is so tiring. When I discovered how good and easy it is to make spaghetti carbonara, it completely change things here. It's so fast, and I can make only one type of food for both of us. I love it!

For those wondering, sticklers will say carbonara should always be made with dried pasta made without eggs. Additionally, the only acceptable ingredients are eggs, guanciale, pecorino romano cheese, pepper, pasta, and pasta water. No garlic, cream, or onions allowed. I generally follow the classic method, but I use pancetta because getting guanciale is not easy, and I live in the suburbs of Boston.

I've recently changed my pasta recipe. I'm now using 75% '00' and 25% Semolina. I'm finding that this improves the flavor and texture quite a bit.

It’s because of you that I’m finally putting a pasta maker on my Christmas list. I’ve always been too afraid to try it but you’re giving me hope

You have come so far in your cooking skills, you should be proud!

Just saying but if I've had a craptastic day I turn on your channel and I'm immediately uplifted. So thank you and a major plus is you've gotten me back into cooking 🍳. I'm 62 and have gotten back into cooking good things again. Lost my mojo for a while there. Cheers.

I don't care if this traditional or not. It looks delicious and something I can try making.

Suggestion jamie: try a comparasion of this recipe with dry pasta, the Best you can buy, it provides a bite ans starch that homemade pasta cannot

Every time I watch one of your videos, I feel so hungry ! Bravo Chef, you mastered it again. Yummy !!

YES! Carbonara is my all time favorite dish! Thanks For this man! 🇮🇹🇮🇹🇮🇹🇮🇹🇮🇹❤️❤️❤️❤️❤️

I like that you can tell how much Jaime enjoys it by how he looks at the 2nd/3rd bite when the taste sinks in

I have to say...... this is most probably your best dish EVER. OMG I am drooling. BELLISSIMO!!!

'I'm getting better and better' he says, humbly. Better and better?! there are top class chefs who would employ you in a heartbeat! edit to specify: i've watched top chefs in the UK (Rose Gray, Theo Randall, Angela Hartnett - and others who have no real Italian cuisine background) and until I saw you make pasta I'd never been able to manage it perfectly. Now I can.