Real Spaghetti CARBONARA (with NO cream!) | Inevitaly
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- čas přidán 12. 06. 2024
- Authentic Italian spaghetti alla Carbonara are made with guanciale (or pancetta), pecorino cheese, but WITHOUT cream! Here's the "traditional" recipe, which still divides an entire nation...
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"Every time you add cream to Carbonara sauce, an Italian dies"
+++ INGREDIENTS +++
- Spaghetti (100g per person)
- Pancetta or guanciale (50g)
- 1 egg per person +1
- Pecorino romano cheese or Parmesan cheese (25g)
- Black pepper
Enjoy your taste of Italy in a bite :)
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I want to apology to every non-italian speaker but i have to tell the TRUTH about the carbonara, the truth that Italy covered for 100 years.
It's not like the italians hate the carbonara with milk foam, the actual TRUTH is that carbonara it's not a recipe, it's an excuse to fight.
If you are in Italy, a little bit drunk and you want to start a fight with someone just go to him and say "how do you make carbonara?" "Ciao, come fai la carbonara?".
I assure you that in 5 mins you'll find yourself and all the people in a 20 meters range throwing punches to eachothers.
Esatto. hai capito bene.
Carbonara is a staple dish of Roman cuisine and even in Rome I'd be very careful in ordering it at a restaurant. Unfortunately most establishments dumb it down for their audience (tourists).
I once started an argument in a roomful of Spanish speakers when I asked them which is correct: "el agua" or "la agua"
I got into a whole argument with my friend because I called creamy pasta/Alfredo carbonara lmao. They really hate when you mess with their carbonara
So Italians are actually ... Greeks! (10 Greeks will have 11 different opinions, as we say.)
The Italian recipe of Spaghetti Carbonara using eggs instead of cream is definitely the best 👍
Klervi M But the original recipe of “Spaghetti alla carbonara” is with the eggs ! Without eggs it is not a Carbonara ! It's another dish ! :)
I'd rather say that this is the only spaghetti alla carbonara recipe...
I'm italian and in italy everywhere you go you won't fine a carbonara with cream.
OMG I HAVE EATEN FAKE CARBONARA ALL MY LIFE
Charlando lol I was thinking the same
Still are if ur following this crap
Lol if you make this you are still eating fake shit
There are many different versions, even in Italy. The recipe Marco is sharing is what he grew up with living in northern Italy. So, no, it's not crap. How do you prepare yours? I can say that that is crap. I make mine like Marco's except of incorporating the egg into the pasta/pancetta, I put the pasta/pancetta on a plate and crack an egg over it and mix it. That's a version from an Italian chef that I happen to like. Is it crap? No, it's just another version.
hai salvato la vita a molte nonne del sud con questo video...XD
Viva le nonne ♡
@@inevitaly la carbonara è stata inventata quando sono arrivati i soldati americani nelle seconda guerra mondiale, nel 1944, mescolando uova in polvere, bacon misto a spaghetti, NON è un piatto della tradizione!
No ha sbagliato la salsa e il risultato finale è venuto una merda, e poi chi abita all'estero non deve fare la carbonara e può venire da noi a mangiarla, quella buona
My wife and I always come back to this video when we need to. Thanks Marco. Hope all is well.
Use the water AFTER you boil the pasta for extra creaminess. The starch from the noodles really helps. Also make sure you stir and add it slowly. If it gets too hot you'll end up with scrambled eggs.
he did scramble it haha
Awesome! I have been looking for a real carbonara recipe for awhile. Thank you.
I made it tonight and it was so good! All the time my boyfriend was making it with creme fraiche so I wasn't a big fan of this dish for the heaviness, but this is light and fragrant. The black pepper is simply the cherry on top! Thank you so much for sharing Marco!
I tried it immediately after watching this video ☺️ I knew the recipe since my childhood but I never tried it by cooking it by myself. Era buonissimo!!
Exactly how we make it! Love your videos.
Persino google da indicazioni sbagliate... Brrr ho i brividi! ahahahah
Mi ricordo che una volta una ragazza americana mi disse che non le piaceva la carbonara. Io le chiesi perché... Lei mi rispose "non mi piace la panna (cream sarebbe panna, giusto? 😂), e il prosciutto non da molto sapore, si sente solo l'aglio"
Per poco non mi mettevo a piangere 😂😂
Grazie per aver mostrato al mondo la ricetta della vera carbonara! Ora però mi è venuta fame eheheh 😂
Aiutoooo 😱 Panna, prosciutto e aglio. Praticamente lei si mangiava tutta un'altra pastasciutta... 😂 tragico
Marco in a BOX infatti 😂 io mi chiedo dove abbiano visto la carbonara fatta a questa maniera... Qualcuno dovrà comunque aver iniziato questo scempio 😂
Un mio collega italiano, la faceva con il prosciutto... lo avrei ucciso
Yuki la serpe è eretico traditore della patria. 😂😂😂
Katy Phantomhive i miei altri colleghi hanno fatto di peggio, ma almeno erano sloveni e moldavi XD
It was my roommate's birthday and he loves carbonara so I made your recipe for him and it was so easy and delicious!!! He LOVED it!!! Looking forward to making your Bolognese next!!!
That's exactly how I make it too. Delicious
This looks amazing, I will try it for sure!!! You are so funny and enjoy watching you!!!
I'm really happy for that easy recipe 😍
Muito bem explicado, Marco!
Quando vou a Italia minha sogra sempre me faz essa massa, adoro!!
Aloha!! I wasn’t looking for a recipe but I stumbled on your video channel and this video caught my eye. I just tried it!! Love love love it!! Thanks so much from Honolulu, Hawaii!!
Great video as always!!
Thank you Jamie :)
I tried this...I added the spaghetti to the egg instead of the other way round. It was perfect. Grazie mille, Marco!
Thank you! Ill try today.
BRAVOOOOOOOOOO BRAVO BELLO DE NONNA BRAVOO
😂 Ahah bello de nonna :)
Ooooohhh it looks amazing! Good job!!
lovely, that how easy it is, my wife explains it to me on how to cook it with all the extravagant ingredients. Thanks a lot.
Finalmente l'ho fatto io... bravissimo :) Grazie!
It was delicious. Thanks
Very easy. Will definitely try this
I've just made this for me family and they really enjoyed it, my husband said it's just like what his Nona used to make x
Love your vids!! Sending love from Michigan!!!
I love his voice… somehow it makes me feel happy 🥰
I visited Grottaglia and Solda in 2019 and had carbonara. Tried to make it at home but failed as my eggs scrambled. Then I saw your video and I have been making carbonara for 1 week straight. It's never been more perfect ! Thank you so much !
Sending love from Germany
I have tried it and it tastes good. I love it
Thank you for this. Simple but oh so delicious!Peace and be well my friend ✌
Grazie per la corretta ricetta.
Looks delicious!!
Awesome recipe definitely gonna try that 👍🏻👍🏻😊😊
Thanks Giorgio, let me know how they taste ;-) Buon appetito
Marco in a BOX I will,Grazie mille
Perfect
Oh my gosh!! Fantastic! Definitely making this week! Thanks, Marco! X. By the way... did I miss how much parmigiana to add?
La carbonara......la mia preferita! Perfetto Marco!!!
Molto sorprendente!
Vielen Dank, Marco! :) Love your videos! Much love from Hamburg ♡ :)
Thank you! Much love to you too 😘
It is so refreshing to have someone making Carbonara who knows what they are doing! I make it the same way, but my partner is one of those "Americanos" who has to have garlic in everything. I told he can put garlic in his own dish.
Grazie Marco!! Faro' vedere questo video a tutti i miei amici e colleghi irlandesi!
Can't wait to try this! I love carbonara. Btw I asked Alexa and she gave almost the exact same recipe
You done scrambled those eggs, gurl. Haha
Yes just like Nonna used to make. Thank you Marco 😘
Sto guardando questo video prima di cena🤤🤤🤤
JustTex io dopo :D
I know that for many will be a surprise, but actually, in the official recipe filed at the academy of Italian cuisine, both garlic and olive oil are used in the pancetta cooking process.
Spaghetti alla carbonara, today are a typical Roman dish, but they were born after the second world war (before there are no written traces) and arise from the combination of three elements: Poverty, Italians, Americans.
Initially bacon was used, not pancetta and there are recipes where even butter was used.
Even the use of kitchen cream has been part of the recipe and is one of the reasons why even today, both in northern Italy (sometime) and abroad, the cream is used, and the Romans themselves have it eaten with cream for several years.
Lugi Carnacina, a Roman gastronomist, in his 1961 cookbook in fact, includes cooking cream as an ingredient.
Noooo!!!. What you did is scrambled eggs with pasta.
Do not put the egg-mix in the hot pasta-pot.
Put the pasta when ready from the boiling water in the egg-mix.
James J exactly! It is a tricky but crucial point in the preparation!
You get a glimpse of the scrambled eggs on the bottom of the pot!
Exactly, it's the damn temperature of the pasta that slightly cooks the egg, but that should be lower than 70°C (something close to 65 °C would be perfect), or you get the scrambled eggs!
Also, only use the egg yolk!
exactly! He skips right over the most important and crucial step in making it all come together; he strains the pasta- ! Dry as wood and ready to join in with the scrambled eggs---uuuggh!
Finally I got the real carbonara recipe ♥️♥️♥️
Ciao Marco, anche io vivo in Inghilterra da diversi anni (a Nottingham per la precisione) e ti seguo sempre con tanto affetto, tu ed Alan siete una ventata di aria fresca. Lavoro nel digital marketing e adoro vedere del contenuto di qualità, ben pensato e ben editato! Also, da romana, ottima carbonara! Continua così, un salutone a entrambi!
Hi Marco, quick question, the heat of the pasta is what cooks the eggs?, how long do you have to leave the pasta and the sauce together before eating?
Ecco qui ci siamo! Buonaaaa
mmmm molto buono
Bravo!! Io sono Argentina e pasta alla carobonara è stata la prima cosa che mia mamma mi ha insegnatto fare... Bravo!
Grande! Una volta una tipa coreana mi fa: "Dove posso trovare il sugo alla carbonara al supermercato? Non riesco a trovarlo da nessuna parte!" oh gosh 🙈🙉
😂
Ciao Marco, la produzione video è molto buona.
Marco! Ciao, bello! Sono apena ritornata di un viaggio in Italia per due mesi (beata me!;), e mi sono inamorata con la carbonara (e il cacio e pepe...buonissimo!). Volevo cucinare la carbonara qui in America, ma volevo usare una receta Italiana, che non avevo. Ma hai risolvato di tutto! Prima di vedere il tuo video, non sapevo che la carbonara pottrebbe essere cosi facile da fare, e l'ho fatto ieri (e...ahem...oggi) per la prima volta con la tua receta. Anche la ho condividito (la tua receta/il tuo video) con un'amica. E' buonissima! Grazie per il tuo aituo, caro! :)
Marco, a question not related to this video but related to food. What tinned tomatoes do you buy? Which brand is nice and sweet for sauces? I find all the brands that I've bought so far slightly bitter.
Love the gasp and the horror sound when Google mentioned cream lol My Mamma and I laugh every time.
My family is from Calabria. My dad makes it this way minus the grated cheese put we definitely put it on top!
1972 learned to make Carbonara from my Sienese Mama, yes in Siena ....prosciutto , eggs, cheese and just a little bit of cream
Ciao Marco! A parte che mi hai fatto venire fame :) sei bravissimo! Continua così! Un saluto anche ad Alan :)
Hugs and kisses
Pietro
Quella scena del FILM MITICA
I have all the igridients except from cheese can I still do it?
I am not Italian, but I love making Italian food and I graduated from cooking school and I can tell you that you are right about the ingredients, kind of, but you did a little oopsie with the sauce. I would have actually added the spaghetti to the pan with the panceta, give it a mix and let it cool down just a bit and THEN add the sauce. The sauce is supposed to look creamy but if you add eggs too soon they will become scrambled eggs and it wont really be a sauce anymore. Also, I think you are supposed to only use the yolk, not the entire egg. My mother has intolerance to egg whites so this recipe is perfect for her.
So simple. Wow ! But you only made enough for one !
Hummmm grazie mille!! Meraviglioso, fantastico! E tu sei bellissimo! Ciao, bello! Dove sei tu? Sono brasiliana e andrò in Italia a aprile una seconda volta, ho fatto spaghetti alla carbonara, ma tua ricetta mi sembra anche meglio! Bacini!
You made a nice frittata my friend.
Fratello sei sparito !
che bello ragazzo! Saluti di Francoforte!
Finalmente, una ricetta autentica in inglese per la carbonara! Quanto soffro io quando sono invitato a una cena italiana qui a New York e mi presentano un piatto di carbonara però cremosa...hahaha. Grazie, Marco! Un saluto newyorkese.
Ciao Emiel, spiegaglielo a quei newyorkesi come si fa la vera carbonara ;-)
Un saluto a te
Emiel Abalahin mi dispiace ma non è quella originale, ci sono degli errori imperdonabili.
Perfetto... e' la prima cosa che mangio quando vado in Italia ;) Bacioni a te e a Alan! :)
Noi li mangiamo tipo una volta a settimana 😂 E' uno dei piatti preferiti di Alan. Un bacione anche a te
It is one of my son's specialties. I taught him to cook so that he would not go hungry when he was on his own
Bravo Marco! Mi hai fatto venire una famina! 😋😎 A Roma, oltre alla pasta alla carbonara e all'amatriciana, è molto diffusa anche la pasta alla gricia, che è una sorta di carbonara senza uova, pure quella originaria della zona di Amatrice. Sono quelle ricette 'contadine', apparentemente semplici da realizzare e con pochi ingredienti, ma che in realtà vanno dosate e preparate nel modo giusto e con un po' di cura e attenzione per un ottimo risultato :) Bon appetit!
Yeah Marco, I have eaten carbonara it was delicious 😘
If you always end up with scrambled eggs, you probably use room temperature eggs. Marco's recipe is best when you use eggs from the fridge. If you use room temperature eggs or from some other reasons you end up with scrambled eggs you have to put your hot pasta straight to a bowl (not back to the pot) and then add the mix of eggs and cheese. Stir it well, and then add the fried pancetta. Stir it again.
The hotness of the pot, where the pasta have been boiling, was making the eggs scrambled. When you put the eggs and cheese to the bowl, the eggs don't scramble and the hot pasta make them perfect consistency. You can serve from the bowl. Cheers
Lovesit 😍
Che buono! This made me hungry! My husband makes it exactly like this. The nonna in him cringes at the idea of garlic and cream (and he has a very strong nonna in him!). I must admit that I like pancetta more than guanciale though and my husband puts it all in the hot pot like that so the egg cooks every so slightly for me! We get pecorino from the Italian supermarket in Dublin but we love bringing the pecorino with black pepper back from Italy for it.
NOOOOOOOOOO!!!! L'UOVO VA MESSO NELLA PASTA SU FUOCO FREDDOOOOO D:
SE NO SI CUOCEEEEEEEE AAAAAAAAAAAAAAAAAA
sinceramente io lo preferisco ben cotto, crudo mi fa abbastanza schifo XD
il problema secondo me è trovare uova effettivamente fresche...nella vita di tutti i giorni preferirei evitare di finire in ospedale per aver mangiato uova crude non fresche
"il fuoco freddo" lol fuoco spento!
@@fusadiluna eh... Si. Si chiama così il fuoco spento 🙃 "fuoco freddo"
@@CallMeArdo mai sentito in vita mia, pensavo fosse un lapsus e mi ha fatto ridere, ma d'ora in poi lo userò sicuramente :D
Thank you for making real Carbonara....
Ciao Marco! I wonder if you could also give the recipe of "Risotto" one day :)
Delizioso! How many grams of spaghetti per person would you recommend?
100g per person. You can see this in the video at 1:30
80-100
See, now I have to argue. The pancetta is cooked in a little bit of olive oil, you also add garlic at the very end of the cooking of the pancetta so it does not burn. The cheese, must be Parmigiano-Reggiano (king of Italian cheese). My mother always said Romano was like soap used to was your cloths. One last thing, you let the spaghetti just cool a little bit before the egg goes in, then you stir the spaghetti fast while slowly pouring in the egg mix. This makes it really creamy and not clumpy. Meat goes in last. That is all the corrections I have. This was taught to me by my Italian mother who was from Istria. She was the best cook on the planet, so there you go.
Guanciale (pancetta is ok if you can't find it) 1 whole egg, 1 Egg Yolk per person, black Pepper, Pecorino Cheese (Parmigiano could be ok if Pecorino Cheese it's too hard to find there)
. If you've got both you can mix them too). That is the original recipe. Please don't use any garlic, NEVER!
Please advise quantities?
Hola....
Love from India❤
Caro Marco, Quanto mi piace di vederti nella cucina. Ma l'acqua di cottura si aggiunge dopo aver buttato la pasta, no? Perché è l'amido della pasta nell'acqua che ti aiuta di fare il condimento cremoso... o mi sbaglio? cmq
Buonissima la Carbonara uno dei miei piatti preferiti..(spaghetti o penne).. complimenti per la preparazione.. anche per il tuo inglese ,la mia seconda lingua e' il tedesco (purtroppo) ...
Grazie Davide 😊 perché purtroppo?
Marco il tedesco e' una lingua che a me non piace,pero' ho dovuto impararla, malgrado lo parli continua a non piacermi..sono piu affascianato dall inglese:-)
Bhe dai dal tedesco è un soffio perfezionare l'inglese 😊
Marco tu sei a Londra?
Sì, non si sente l'accento British? Ovviamente scherzo 😂
How can I get the recipe
I know this is a Old Video, But try to use less water to cook your Spaghetti or any Pasta to desired texture, But roughly one and a half minute before finish remove from the water, full cook is around 14 minutes al dente is around 12 minutes depending on the Pasta used,
Save some of your pasta water, it is an emulsifying agent and a thickener due to the starch. and then slowly mix a ladle full of it into sauce, you’re binding together the liquids and oils, creating something creamy and thick that won’t ever separate into a puddly mess. or watery ring around the red sauce too.
Thank you for this simple "real" carbonara recipe💚 ciao
Bedda ricetta! Da noi, in Corsica, invece, si potrebbe mettere la "panzetta" o la "valetta" (guanciale) per la salumeria.
Yes! I always cook it that way but always end up with scrambled egg as opposed to a nice sauce! No matter what!
I know that your comment is four years old, but if you always end up with scrambled eggs, you have to put your hot pasta straight to a bowl (not back to the pot) and then add the mix of eggs and cheese. Stir it well, and then add the fried pancetta. Stir it again.
The hotness of the pot, where the pasta have been boiling, was making the eggs scrambled. When you put the eggs and cheese to the bowl, the eggs don't scramble and the hot pasta make them perfect consistency. You can serve from the bowl. Cheers
Hey Marco, I add the eggs and pecorino to a small blender to make the sauce very creamy. I suggest you add the sauce to the hot spaghetti a little at a time to keep the egg mixture from becoming scrambled eggs. Once you have added about half you can add the rest all together. Yes, we can purchase Locatelli Pecorino in the United States at most grocery stores. Remind people to serve immediately or they will be eating glue.
Romano is easier to find in north America, Marco. It's less expensive, and there are far more southern Italian/Sicilian immigrants/descendants in the US. ((and we prefer pecorino)) :)
Lmao call yourself Italian and you refer to pecorino as "romano", nice one. Maybe later I will eat some American. (I mean American cheese of course!)
If you go to a restaurant in Italy, and they serve Carbonara, how do you know they are serving the no-cream version rather than the cream one? Is it simply best to avoid tourist areas? I'm lactose intolerant (cream is a big no-no, but hard cheeses are fine as they have much lower lactose content) and I'm terrified to order Carbonara in Italy in-case it's the cream version. I know never to order it in the UK, so I only have it if I make it myself.
mmaciomhair if you are in Italy, in an Italian restaurant, nobody will serve you a carbonara with cream. Someone could murder them XD. When abroad just ask or make it yourself!
Is the recipe in the description for 2 people
Thanks for the video! I should try the "REAL" carbonara spaghetti when I visit Italy next month. By the way, is there any word which has opposite meaning of "al dente"?
What can I say in Italian when I want a "slightly" overcoocked(not MUSHY) spaghetti?
I'm learning Italian for traveling and I really want to try to speak it.
Thank you for reading.
you could say you want it soft "morbida" or just not al dente.
the perfect opposite word is "scotta" but that means you should throw it away instead of eating it xD
Then, is it sounds natural if I say
"Vorrei avere mi spaghetti morbida?"
Jooyun Bae mmm no, you should probably say "spaghetti ben cotti" but nobody would do this in Italy😂
I heard about it. :( I'll try to eat the pasta in "al dente" like "When in Rome, do as the Romans do."
I just want to know the Italian expression. Thank you for your comment!
Im surprised that he uses whole eggs, instead of only yolks. Interesting. Looks damn good anyway, but I like to mix with creme as well. :3
Thanks for the recipe!
Don't add hot pasta water to the egg/cheese mixture, you are just going to curdle/cook the egg sooner than you have to. Add pasta water after mixing, if the sauce is too dry/not smooth. Using egg white actually makes it prone to curdling.... I use egg yolks only.
Alfred Chuah he explained why he does it in a comment. It's because Alan is reluctant to eating raw eggs
Delizioso!!!