615K views · 7.7K reactions | You gotta try this! | You gotta try this!! | By Corey & Alicia | Fridgeraid pasta. What's Fridge Raid pasta? Eggs. What are the eggs for? And the is that Parmesan cheese and oil? No. Garlic, chives, and then some chili crisp and then what is. What? Oh that's going to make it oh. First thing we need is two egg yolks and one whole egg. You gotta do one of these. Look. Flippy floppy. You got flippy floppy. The flippy floppy technique works every time. Every single time. Whoo. Beautiful. Okay now practice one whole egg. Boom. Beautiful. Money. I think this is how you make carbonara. Is it? I think so. Parmesan cheese. Freshly grated by us. By you. A handful. Whole handful of Parmesan. Save the rest for after. Now mix it. Till it all turns yellow. Yellow and creamy is how you want it. Yeah. Now in a pan on medium heat. Put in some oil. Okay some olive oil. Okay. Not avocado oil. This is Italian Alicia. Let it warm up. Now put in some chopped garlic. How much? Uh like this much. Much is that? Like three cloves? Three cloves. It was three very small cloves. We need bigger cloves. You need more garlic. That's fine. I'm not cutting up anymore. Now, spring onions. You want the light and the dark of it. Just throw em in there and how much? I don't know. That's a lot. Cuz whatever we're doing. That's a lot. I just chopped and I kept chopping. That's a lot. That's so much. Oh well. Now, you add one tablespoon of chili oil. Chili crisp chili oil, whatever you want to call it. A little bit more than that. That's like a that's like half a tablespoon right there. There you go. That's what you want. I'm scared. Why are you scared? Cuz I don't like spicy. It's not that spicy. You know that. You've had pork. It's actually quite delicious. Really good. It's amazing. Yeah. One ladle of your pasta water. As you can tell, we're already making our pasta. You should have done that. Or ladle. Smell that? Yeah. Oh, Look at it. The aromas? Oh, the aromas? Okay, now transfer your pasta into the pan. It's okay if it's a little wet. The pasta water makes everything thicker, okay? I never do that. Yeah. When we pour in that yellow stuff, it's going to make it thicker. Now, for the best part, throw it in. It's where it all begins. All in there. All of it. Turn off the heat because it's still going to cook. Okay it's still hot in there. Mix it up Buttercup. Wow. Okay, thick and thick. It's a thick and thick and thick. Now, just add, just add the extra cheese. Just add extra cheese. Why not? Melt it in there. This smells really good. Smells delicious. Yeah. And it only took us 5 minutes. Yeah. Add a little bit of pepper on top, okay? And a little more parmesan. A lot more parmesan. What do you mean? That's good. That's good. Now, since pasta originated in China, we're going to use chopsticks. We're going to get heat. I'm just kidding. All of our forks in here. Not my stone cold shirt. That is so good. Oh my gosh. It's so good. We're going to go. Please come back. Please come back. Please come back. Please come back. Please come back. Please come back. Please come back. Make dish tonight.
615K views · 7.7K reactions | You gotta try this! | You gotta try this!! | By Corey & Alicia | Fridgeraid pasta. What's Fridge Raid pasta? Eggs. What are the eggs for? And the is that Parmesan cheese and oil? No. Garlic, chives, and then some chili crisp and then what is. What? Oh that's going to make it oh. First thing we need is two egg yolks and one whole egg. You gotta do one of these. Look. Flippy floppy. You got flippy floppy. The flippy floppy technique works every time. Every single time. Whoo. Beautiful. Okay now practice one whole egg. Boom. Beautiful. Money. I think this is how you make carbonara. Is it? I think so. Parmesan cheese. Freshly grated by us. By you. A handful. Whole handful of Parmesan. Save the rest for after. Now mix it. Till it all turns yellow. Yellow and creamy
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