We’re breaking down the techniques that Le Bernardin uses, so you can make Michelin- quality pasta at home.
📋 Recipes:
Uni Pasta: https://parkerhallberg.com/le-bernardins-uni-pasta/
Carbonara:https://parkerhallberg.com/le-bernardins-carbonara/
🔪Free Culinary Skill Assessment: https://culinary-skills-assessment.scoreapp.com
Learn what areas you can improve upon and receive personalized feedback based on your responses.
🧑🍳Dish Creation Course: https://parkerhallberg.com/dish-creation-course/
Level up your creativity, cooking and plating, as well as learn my process for creating a Michelin inspired dish at home.
WATCH NEXT
✔ 3 Michelin Star $4 Agnolotti | The French Laundry: https://youtu.be/20cfH4O9va4
✔3 Michelin Star Techniques for Salmon| Addison: https://youtu.be/59qWTDa0uYE
✔3 Michelin Star “Clam Chowder” | The French Laundry: https://youtu.be/PZPg0H9-rs4
Tools for the Recipe
Le Bernardin cookbook (On The Line): https://amzn.to/3TAPGjC
Blender -https://amzn.to/3lkHXrK
Sauce Whisk: https://amzn.to/4cXZAT9
Caviar: Use Code PARKER15 at checkout for 15% off the full site
https://bit.ly/4gsJtjw
Favorite Books
The French Laundry- https://amzn.to/3SeBzil
The Professional Chef -https://amzn.to/3tZqXfv
Sauces- https://amzn.to/3u8wbW9
The Flavor Bible- https://amzn.to/3Uncc0q
Must have tools
Mac Chef Knife- https://amzn.to/3JZeu0y
Mac Utility Knife- https://amzn.to/3DRtYjy
Mac Paring Knife- https://amzn.to/3x89tLA
Tweezers- https://amzn.to/3RFuKpv
Cake tester- https://amzn.to/3SxsZt7
Service tray- https://amzn.to/3Tuu2LY
Sauce strainer https://amzn.to/3lgkkAy
Lenin Like- https://amzn.to/3jzRElL
Kunz spoon- https://amzn.to/3u7dsKI
Blender -https://amzn.to/3lkHXrK
Scale- https://amzn.to/3MXW4gb
Saute pan large- https://amzn.to/3XkjVdv
Sauce Whisk: https://amzn.to/4cXZAT9
17 Comments
Watch next: 3 Michelin Star $4 Agnolotti | The French Laundry: https://youtu.be/20cfH4O9va4
📋 Recipes:
Uni Pasta: https://parkerhallberg.com/le-bernardins-uni-pasta/
Carbonara:https://parkerhallberg.com/le-bernardins-carbonara/
🔪Free Culinary Skill Assessment: https://culinary-skills-assessment.scoreapp.com
Learn what areas you can improve upon and receive personalized feedback based on your responses.
🧑🍳Dish Creation Course: https://parkerhallberg.com/dish-creation-course/
Level up your creativity, cooking and plating, as well as learn my process for creating a Michelin inspired dish at home.
Woo. 42 minutes ago. Was waiting for your next upload. This ought to be good.
High quality content, every single time. Thanks again, Parker. Confit bacon 🤯
Bacon, creme fraiche and caviar. If you're not doing carbonara, why call it that? Just call it luxurious bacon linguini or something.
So many rules broken by the carbonara recipe. Let's focus on just one: *you don't match egg-based pasta with an egg-based sauce*.
Thhis rule is aimed at balancing flavors and textures. In authentic Italian cuisine, specific pasta types are chosen to complement the sauce they are paired with, ensuring harmony in taste and consistency.
Carbonara, traditionally made with spaghetti or rigatoni (both typically semola or wheat-based pasta), uses an egg-based sauce. Pairing this sauce with egg-based pasta (such as tagliatelle or fettuccine all'uovo, which contain eggs in their dough) would be considered excessive in both texture and richness. This combination would result in a dish that feels too heavy, with the eggs in the sauce and the pasta reinforcing one another, overwhelming the palate rather than providing contrast.
Italian cooking often aims for a more balanced and refined dining experience, where ingredients work together without overpowering one another. The use of a neutral pasta like semola-based spaghetti allows the creamy, rich egg sauce in carbonara to shine without clashing with the pasta’s inherent qualities.
Call me an angry Italian but that’s not how carbonara should be interpreted. I think there are ways to innovate it but I really don’t understand tagliolini crème fraiche and caviar
So much cool stuff in 5 minutes. Love how compact the videos are! Thanks!
Thank you for posting!!
Thoughts on making Marea’s fusilli bone marrow and octopus recipe?
The 4 oz of soften butter, unsalted right? And any recommended butter brand we should use or butter fat percentage?
Amazing. What a cool twist on the carbonara recipe. Definitely going to try this one. Thanks!
Good shit man !
I never realized how crucial having the correct tools would be for successful cooking.
Thanks for making content! Glad the algorithm threw these my way!
Got tips for a great pomodoro?!
in case more angry carbonara purists come with pitchforks: (And since this is a small channel angry people sometimes are more vocal than they need to be)
As Parker made clear in the video and in the comments, this is him recreating a dish that another chef is calling Carbonara.
Being angry that what the dude in the video is making isn't "carbonara" adds nothing to any relevant discourse. If you have a problem with it, take it up with the chef who invented the dish and decided to name it that. Don't dislike/angry comment bomb a small creator who is in this particular scenario the messenger.
And a great one at that!
Gonna steal that trick of boiling pasta inside the strainer, super way better than trying to pour between 3 different bowls/pots
Awesome! I got into high quality bronze die pasta's (mostly Italian brands) about a year ago and I can never go back to teflon die pasta's….
Very nice. More Le Bernardin, please.
Also, you didn't link to the small saucepan. It looks like an All-Clad. They're expensive. A link to other quality small saucepans would be nice. I'm in the market for one or two and am not sure of what sizes are most common.
Thanks.
I humbly request a video(s) on plating including things like herb oils/sauces, edible flowers, layering, plates, etc.