
Estonian: 
Hei, mis teoksil ja tere tulemast tagasi "Binging with Babish"-ile .
Sel nädalal me tähistame "Master of None" naasmist.
Ühe minu lemmikuga, pasta karbonaara
Retsept, mis algab ja lõpeb munadega.
Mõõtke 200 grammi nisujahu ja 200 grammi mannajahu
Võid kasutada vaid nisujahu, aga mannajahu annab pastale ilusa värvi ja tekstuuri.
Järgmiseks läheb neli muna kausi nii,
et tekiks väike "kaev" jahusegu keskele
Siis segame neid mune kahvliga, vaikselt lisades jahusegu
kuni saame pool-valmis taigna, mille asetame tööpinnale

English: 
Hey, what's up guys, and welcome back to Binging with Babish.
For this week we are celebrating the return of Master of None.
With, one of my favorites, Carbonara.
A recipe that begins, and ends, with eggs.
We're going to start by measuring 7 ounces each of all purpose flour and semolina flour
You can just use all purpose if you want, but semolina gives the pasta a nice color and texture.
Next up we're going to break four eggs into the center
of a well that we create in the middle of our flour mixture.
We're going to beat those eggs with a fork slowly, adding more and more of the flour mixture as we go along,
until we get a rough dough that we're going to turn out onto a clean work surface

English: 
and enthusiastically knead for about 5 minutes, or until we get a nice, cohesive, smooth, supple dough.
Wrap in plastic wrap and let it rest at room temperature for thirty (30) minutes
Before busting out your fancy new pasta extruder -
placing golf ball sized pieces of dough one at a time into the hopper.
Now if you don't have one of these things, an easy and less expensive way
to make spaghetti is with a pasta roller
but you can also do it by hand, rolling out a sheet of dough
and cutting it into strips, but sadly that's another episode
maybe when I do Master of None season 2.
Once we've got all of our pasta made and dusted liberally with flour,
it's time to mince up about 5 or 6 cloves of garlic
because we're doing two batches of Carbonara here,
One meat, and one vegetarian.
It looks like Dev was using Guanciale
which is the super OG way of making Carbonara
it's a cured pork jowl. If you can't find that, just use pancetta or even bacon if you like.
Fry that up until it's nice and crisp
and at the last few minutes of cooking,
Set a few nests of pasta in some boiling water for two minutes
and add 2 to 3 cloves of minced garlic to our sizzling meat.

Estonian: 
ja innukalt sõtkume umbes 5 minutit, kuni saame ühtlasema ja siidisema taigna.
Mähi kilesse ja lase taignal seista toatemperatuuril umbes 30 minutit.
Siis võta välja oma pastamasin
asetades oma golfipalli suuruseid taignatükke ükshaaval masinasse
Kui sul pole sellist nagu mul, siis saab valmistada pastat ka mitte-elektrilise masinaga,
aga võte teha ka käsitsi, rullides taigna õhemaks
ja lõigata noaga välja ribad, aga see on juba mõneks teiseks episoodiks
võibolla kui ma teen "Master of None" teise hooaja episoodi.
Kui pasta on valmis, kata nad ohtra jahuga,
ja haki umbes 5-6 küüslauguküünt,
sest me teeme 2 partiid pasta karbonaarat
Üks lihaga ja üks lihavaba
Tundub Dev kasutas Guancialet
mis on kõige õigem moodus Carbonara tegemiseks
Tegu on kuivatatud seapõsega. Kui seda ei leia, siis pancettast või tavalisest peekonist piisab
Prae, kuni liha on pruun ja krõbe
ja viimasel hetkel pane pasta kaheks minutiks keevasse vette
ja lisa 2-3 küünt hakitud küüslauku särisevale lihale.

English: 
Sauté for no more than one minute, kill the heat, and add the pasta.
Toss your pasta to nicely coat it in jowl grease
which is a new favorite phrase of mine
before beating together two eggs, and stirring constantly
adding to the pasta until creamy and evenly coated
and then, while the pasta is still hot, we're going to dump
a whole cup of freshly grated Parmesan into the fray.
Don't use any cream. There is no cream in 
real Carbonara.
Season with pepper and add salt if necessary -
Guanciale is usually pretty salty 
so you might not need it.
And using our favorite carving fork, I swear, I use this only for pasta
I've never carved anything with this fork
plate your noodles with some extra meat on top
and of course, a healthy grating of Parmesan cheese.
Now, at first I thought the pasta press was a waste of money,
but it produces really dense chewy noodles which I love.
But what if you want Carbonara without the meat?
Well, we need to use some meaty smoky umami flavors.
Let's start with a few sliced shiitake mushrooms
that we're going to sauté until crisp in a few tablespoons of olive oil
these are our pancetta proxy, our swine substitute

Estonian: 
Prae mitte rohkem kui 1 minut, tõsta tulelt maha ja lisa pasta.
Vaata et pasta saaks ilusti põse-rasvaga kaetud,
mis on minu uus lemmikfraas,
enne kui lisad kaks segatud muna ja pidevalt segades
lisa pannile, kuni kõik on kreemine ja ühtlaselt munaga kaetud
ja kuni pasta veel kuum on, lisa terve tassi jagu riivitud parmesani.
Ärge kasutage koort. Õiges karbonaaras pole koort kasutatud.
Maitsesta soola ja pipraga, kui vaja
Guanciale on tavaliselt üsna soolane 
nii et ei pruugi vaja minna.
Ja kasutades meie lemmikut praekahvlit, ma vannun, ma kasutan seda vaid pasta jaoks
Ma pole seda ühegi prae juures kasutanud
tõsta spagettid kaussi ja lisa veidi liha dekoratsiooniks
ja muidugitervisliku koguse  parmesaniga.
Nüüd ma alguses arvasin, et pastamasina ost oli raha raiskamine
aga sellega saab teha mõnusaid tihkeid nätskeid nuudleid.
Aga kui tahta lihavaba pasta karbonaarat.
Selleks peame kasutama lihasesi, suitsuseid ja umami maitseid
Alustame mõne shitake seenega
mida me praeme paar minutit oliiviõlis.

Estonian: 
nendest saab meie võlts-pancetta, võlts-sealiha, võlts-siga (sõnamäng)
Lisa küüslauk viimasel hetkel, nagu enne
prae kuni lõhnab hästi, lisa pasta veidikese pastaveega
soovitan mõlemal juhul lisada veidikene pastakeeduvett
see aitab kastet paksemaks teha.
Me endiselt lisame muna ja juustu, kuna Dev täpsustas, et tegu on vegetarian, mitte vegan versiooniga.
Mul pole aimugi, kuidas teha vegan versiooni.
aga et endiselt suitsust maitset saada,
seekord lisame pooleks suitsutatud provolne'i juustu ja parmesani
Aseta kaussi, võimalikult uhkelt, koos lisa seentega dekoratsiooniks ja veidike riivitud parmesani veel peale
Nüüd tõeliselt hea karbonaara on midagi erilist
Nii, et kas vegetarian versioon on võrreldav?
selleks, et saaksite aimdu, kui hea see oli
siis teadke, et ma tegin kausi puhtaks, kuigi see oli mu teine kaus karbonaarat tunni aja vältel.
Kogu see asi läks mulle üsna kulukaks, kuna ma pärast läksin jõusaali liikmeks.
Oleks vaid, et ma teeks nalja.

English: 
our pretend pig, I got a million of them.
Add garlic in the last few minutes of cooking, just as before
sautéing until fragrant, adding the pasta with a bit of pasta water
you want to make sure to add a little bit of pasta water with both of these versions
it helps thicken the sauce in the end
we're still adding eggs and cheese, because Dev specified this is a vegetarian version
not a vegan version. I have no idea how you would do a vegan version.
But to try and stand in for the smokiness of the bacon
we're going to, this time, use a half cup each of smoked provolone and Parmesan.
Plate it up all fancy, extra mushrooms on top, and the requisite freshly grated Parmesan
Now a really great Carbonara is a something very special
So is a vegetarian version up to the task?
Well, to give you an idea to how good this was,
I still cleaned my plate despite this being my second bowl of Carbonara
in the span of 1 hour. It also ended up costing me a lot of money
because I went out and got a gym membership afterwards
I wish I was kidding. I'm not.
