Cooking Carbonara with Carlo Mirarchi and Pairing It with a Funky Natural Wine
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- čas přidán 10. 09. 2024
- Chef Carlo Mirarchi of Blanca and Roberta’s in Brooklyn shows Rebelle restaurant’s wine director, Patrick Cappiello, how to cook amazing Carbonara. It begins with guanciale-pork jowl-and requires eggs, cheese, pasta and a shit ton of black pepper. For the wine, Cappiello has a really funky choice-a natural sparkling wine made from Chenin Blanc that’s produced by Jean-Pierre Robinot. The wine (its style is referred to as ‘Pét-Nat’) finishes its fermentation in the bottle, creating the bubbles. There’s almost a cidery character to the varietal, which pairs really well with the pork in the dish.
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Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Patrick Cappiello
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Miss this series
I tried making Carbonara once. But I didn't have any pancetta or pork in it and I ran out of cheese and it was one of the worse meals I've ever made for myself. This video brought those memories back. I wish at the time I had some wine so that I could have gotten drunk enough to the point where my brain couldn't fire off the synapses needed to form memories of that atrocious culinary nightmare.
Yours look good though so that's cool I guess.
+Richard Cano Backlot Keep trying. Never let cooking defeat you.
:D
If it didn't have pork or cheese, then all your pasta had on it was egg yolk and black pepper?
Well if you lack half the ingredients, you probably should think of making something different in the first place, right?
I didn’t have any meat so I opened a can of chilli tuna and scooped them onto the carbonara. Works wonders
Finally, a carbonara really well done.
About the aggs: there are two schools of thought: one says you must use the yolks only, the other says one whole egg and the others just yolks.
I usually put one yolk for each person and a whole egg "for the table" and I whisk them before putting them in to the pot with some salt and the pecorino cheese.
The keys for a good carbonara are to use some of the cooking water and stir vigorously with the fire off. This way the eggs get cooked yet they don't coagulate and you don't end up having scrambled eggs with pasta.
2 whole eggs for me for 100 grams a pasta. I don't like wasting egg whites. Comes out perfectly fine. Yolks only makes the sauce too thick and sticky, imo. With the whites in there I can form more of moist drippy sauce rather than a drier sticky sauce like in this video.
Rattmaster86 Actually I use whole eggs too most of the times. As you said comes out just fine.. as long as you put LOVE in it :D
I use 1 large whole egg and 1 yolk for 250 grams of pasta. Works like a champ.
Rattmaster86 save The whites and make meringues
I am Italian, I was born in Rome, the home of carbonara and what you said is correct, mate
I feel ya Richard, but especially with this dish, don't give up! It's super super easy to make. I used bacon, thick cut, and I mixed the egg yolks and cheese together in a separate bowl, then added the noodles and meat etc. came out amazing. Loved the video and the "that's what she said". Keep em coming
I love this segment. best of luck on the channel!
This aged well.
this was such a nice video, the interaction between the host and the chef had me giggling too. well done
I love carbonara. I've made it numerous times, but when I used this technique to make it, the dish came out amazing. I simply substituted the jowel for good pancetta.
+fglend73 And hopefully had a few bottles of wine with it as well...
NO !! Its not !!! Why do you people make these ridiculous claims !!!
I know this is an old comment, but in Rome they told me to use pancetta for carbonara, guanciale for amatriciana.
@@TheDarwiniser you’re the one that’s ridiculous
Really great to see actual carbonara being made, not the horror restaurants here in Sweden call a carbonara. (For reference they make the same thing here but for some reason their recipes include a large helpling of double cream.)
The real carbonara with aged pork cheeks, that's the way i love to cook it!!!!
Patrick Monette it's not pork cheeks. It's the meat from the jaw bone
steve kno .. the meat from the jaw bone is the cheek
*jowls
I feel like he downed his wine because he needed it after that interaction. "Please bring that wine out."
loved all the laughing! hilarious watching them.
3:44
You dirty dawg 😂😂😭😭😂😂
Antonio's carbonara is still the best. ;p
+jocriss yes
Murdanny Mukhtar maybe when he was like 40 years younger
Amazing host with that wine knowledge
mt nguyen nah
Does anyone know what pan Carlo is using in this video? I havent seen it before.
Best carbonara pasta at Nona Emilia on HWY 19 in Oregon.
Robinot 🥰
Awesome Vid... but how about a link where we can find a bottle of Robinot... cause I can't find it in SoCal...
Awesome channel great food and wine. Keep it up!
Patrick was drunk hahahahah
I gotta find a place in LA that has this.
Is that fusilli for the pasta noodle?
Quick question, I've been looking for an induction burner/cooktop, as I'm starting to realize, that most commercial kitchens are using them as a better alternative to gas. More even heat and faster heating. If that's true, I want one. Can anyone recommend a good one?
i dont think that it's a "better" alternative, i think its just for convenience (i think they are only using it here because they can put it on the prep table and have everything in one shot, instead of having to move around to the stove) or when a good quality gas burner might not be available.
That said, in most kitchens ive worked in i've seen cooktek used. i dont know if they are the best, but they are reliable, no frills burners that get the job done for a reasonable price.
thanks for the input
what kind of pasta is he using?
What shape pasta is that, and how do you make it?
It's just hand made pasta cut thinly by hand. ingredients: flour, salt, and egg.
Question, please. Fellow chefs- what noodle is that? Is is a fat spag or what. He did not say the name. And please spell the name of the pork jowl. Thanx Loads!
I'm not sure of the name of the pasta but it looks like a homemade fusili which is made from papperdelle that's twisted onto its self and left to dry
guanciale
These guys are attracted to each other
"That's what she said."
what kind of pasta is that?
TheTTstudio carbonara
You can get those noodles at any supermarket.
Did he put the egg whites in his hair???
That portion is so big
The emulsion should of started with mixing the eggs with the cheese and a bit of the guanciale fat. The fresh pasta with all the stirring has no choice but to get over cooked.
bacon works in a pinch or on a budget
can anyone summarize the difference between grana padano vs pecorino romano vs parmigiano reggiano?
John Kim Pecorino is sheep's milk. It is very different in character from the other two. Grana Padano
and Parmigiano Reggiano are much more comparable, and many kitchens I worked in use Grana as a cheaper substitute. There are two main differences: Grana uses only partially skimmed milk to parm's whole milk mixed with partially skimmed milk. For this reason, Grana is a milder cheese, while Reggiano has much more complexity to its flavor (also usually aged longer). Secondly, Parmigiano Reggiano (like Parma ham) must be made in Parma, Italy. It is illegal to call it Parmigiano Reggiano otherwise.
calvin fletcher thanks! You really know a lot!
Not true. Reggiano means literally from Reggio Emilia, Parmigiano must be made in the provinces of Parma, Reggio Emilia, Modena, Bologna and Mantova (bassa); nothing like prosciutto di Parma (there are fake Parma ham btw). There are sublte differences between Grana and Parmigiano, but the main difference is that the minimum age must be 9 months for Grana and 12 for Parmigiano, 24 months (up to 40) for a special kind of Parmigiano called "Parmigiano Reggiano Vacche Rosse (red cows)".
How many times can you say funky in one minute. Jesus.
+STRiZZY We checked, Guy Fieri still has the record.
HAHAHAHAHA thanks! Now there's coke spit all over my screen. X)
Coca cola that is ;)
Closely followed by Nick Solares from Eater..
yeah nick loves his steak to have that real cheesy funk to it.. in a good way ofc!
great host
Carlo is like an Italian Seth Rogan
Patricks twin in the background?
....I'm pretty sure they're dating now.
whys this guy always wearing a skull shirt
why not
Chef shakes excess flour off and guy dips noodles back in. ...
careful with the yolks on the fire
Carlo reminds me of Seth Rogen.
Why not a Chardonnay? Doesn't that make more sense?
What is funky? He saus the pork has a funky taste and IT is good to papir IT with a funky wine.... Wtf is funky?!
Carlo looks visibly pissed @ this dude.
+Zion Belo He's not. They're good friends.
really? i thought they had great chemistry. lots of ball busting
Typical FOH. "haha omg, i'm separating egg yolks! I'm basically a chef now!"
Amarticiana...
have yet to see a video of you were you dont describe the wine with "the acidity that gives tension works perfectly with this dish because.." or something along those lines. smh, using the same fancy adjectives on completely different things.
Coming from an Italian family, things like this really turns me off. Look at the size of this portion. It is ridiculous. Cook like an Italian! At least cook enough pasta that fills in a decent size plate, not a f*ING bowl.
Andre N yeah, too pretentious for such a simple dish that is not particularily expensive to make or fancy, and the wine part was cringe
Andre N the chef is a 2 Michelin star chef, I'm sure he doesn't care about how you guys think his dish is to small or "to fancy" this is new style of cooking, where you go to a restaurant and spend $200 and get 20-30 courses.
"Coming from an Italian family, I can find any and every reason to complain about how someone cooks something." Usually, people like this are pointing out someone not using the right ingredients or not cooking things right, but the size? The amount he made "really turns [you] off?" If something like this is enough to get you riled up, I hope you're on some good blood pressure medication.