We challenged three of our esteemed chefs - Carla Lalli Music, Chris Morocco and Sohla El-Waylly -- to each make different versions of the same dish: pasta carbonara. While each variant has to be similar in some ways (porky, cheesy, salty, etc.), each chef was assigned a different interpretation to cook up: traditional, modern and experimental. Which one would you want to try? FYI you're allowed to say all three.
Check out the traditional recipe here: https://bonappetit.com/recipe/traditi...
We took a deep dive into traditional carbonara, tracing it back to its roots as a peasant dish made with pantry ingredients, and re-considered every factor. The result? Less pasta, more crispy-chewy strips of guanciale, and more silky creamy egg to hold it all together.
Filmed on 1/17/20.

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3 Chefs Cook Pasta Carbonara 3 Ways: Traditional, Modern, Experimental | Bon Appétit