Authentic Carbonara Pasta
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- čas přidán 19. 08. 2023
- Ingredients -
400g (14.1oz) - Spaghetti
4 - Large Free Range Egg Yolks
45g (1.6oz) - Pecorino Romano Cheese, Freshly Grated (Substitute for Parmigiano Reggiano)
250g (8.8oz) - Guanciale (Substitute for Pancetta or Bacon)
Black Pepper To Taste
Method -
Bring a pot of salted water to a boil and cook the pasta 1 minute less than the instructions.
Add the egg yolks and Pecorino Romano cheese to a mixing bowl and whisk to combine. Set aside.
Place a large pan over medium-high, and whilst it is cold, add the Guanciale and gently fry it off for 5 minutes until it becomes crispy and the fat has rendered. There will be quite a bit of fat; if it’s too much for you, you can remove some, but I recommend leaving it in. Turn off the heat.
Add the pasta straight from the water into the pan with the Guanciale, reserving 1 cup (250ml) of pasta water. Add the egg yolk and cheese mix and vigorously mix until everything is smooth. It would be best if you worked fast here as the egg can start to scramble. Once combined, adjust the consistency with the pasta water until you reach the desired consistency and it’s nice and creamy. You may not need all the pasta water.
Serve the carbonara in bowls and top with the crispy Guanciale. Grate over fresh Pecorino Romano cheese and top with cracked black pepper (optional). Dig in.
#pasta #carbonara #shorts - Jak na to + styl
Little trick I do, I add the pasta water to the eggs and cheese before hand and then add it
So do I . Helps prevent scrambling the eggs every time 😊
Add the fat from the guanciale works beautiful to
@@giacomoagrello8005was just about to write this. Did that recently and it was way better
K❤
The pronunciation of guancaile was destroying me
Me too .
Guanciale*
Made me cry
me too
Same, as well as your spelling.
If anyone is wondering, as I didn't hear it mentioned or see it anywhere, that's Pecorino Romano cheese. At least, it's meant to be.
Or Parmesan, if you can’t find Pecorino
My mom always adds onions while frying the bacon. I know it's not the traditional way but it's so good. 😋😋😋
I'm an Italian you made a good job my only suggestion is less cheese or more yolks, it has to be creamy
I say Pasta Queen would approve of this delicious proper made pasta
Just perfect. Although I must say if you don't grill the rinds and eat them like chips you are missing out (heart surgery mostly, but they are so good)
Remember who follows this to take the pan off the heat before you add your pecorino and egg mix, and don’t have the pasta water too hot.
Love Carbonara
That is probably the best carbonara. A Saturday afternoon favourite with a glass of wine
Looks amazing with the perfect amount of pepper😋
My carbonara turned out amazing, thanks!
People sleeping on Luciano's recipe. Use the fat from your guanciale and whisk it in with your eggs and in a pan using au bain marie, add cheese later. Just like you do with butter in a hollandaise sauce. Elevates your carbonara to the next level.
Exactly.
...and use a BLEND of cheeses.
I've been following Luciano for a few years now...and my skills and results have noticeably improved during that time.
Chao.
Retired Vietnam era veteran, ex Detroiter, expatriate living in México and Colombia.
😅si,si,así me gusta mas sin agregar agua 😅
I personally think you should have more black pepper. Black pepper in the egg and cheese mix prior to adding it in 😊
Toast the pepper if feelin fancy
I have just tried it out and these are proper and easy to do carbonara, thanks so much ❤
So delicious!! We just made this today too!🤩
When I have been visiting my Italian family in Rome I brought for home in Spain a piece of Pecorino Romano it was delicious.. But I don't find here it very often.. Most easily I find Grana Padano and Parmigiano Reggiano are very very good too...
On point and delicious!
ps. the "i" is silent in guanciale.
Not really, it's an Italian word we do not have silent letters 😂
Si dice guancialE
Its pronounced "GWAN-CHARR-LEH!" 😊
Classic, effective!
I did Carbonara like this yesterday and it has been delicious! Haven't used guanciale specifically though, so I have to do that next time.
It’s not Carbonara without guanciale, but acceptable to use pancetta if you can’t find it.
@@geoffreyk9164 I just use bacon
@@fumo-topic9095, Bacon should only be a third choice if you really can’t get guanciale or pancetta.
Nice. Only thing I do different is do the final step in a metal mixing bowl so less chance of it scrambling. I’ll throw it over the burner for a few seconds to warm it up.
Oh boy that looks good, 👍definitely giving that a go 🙏
Please do!
Yummy
I cooked it on accident, had to add some oil to loosen things up after, still amazing. But I will try to do it correctly next time lol
Don’t waste the skin/rind, cut it out and chop it into small little dices and low heat fried it off before cooking the guanciale… once done put it in a small bowl and leave the oil in and cook your guanciale.
Once your carbonara is done, sprinkle some of the skin/rind you fried off and it give you the crunch and the extra tangy flavour that I find it missed out when I first learned to throw the skin altogether..
Great. Can it be stored in bowls in fridge smth like meal prep and use it for maybe 3-4 days? Just put in microwave and eat? Is it good like that has any one tried? Great chanel
This one can’t unfortunately as it’s an unstable emulsion which will split when reheated
definitely wouldn't work in a microwave but i have successfully reheated carbonara on very low heat while stirring often and adding a bit of water without it splitting/scrambling the eggs
My fave 👌❤️😋
Yeah, way to little pepper there buddy 😂😂😂
I hope I have bacon 🥓 I want to make it tonight !
When addin eggs make sure heats off❤
Definitely. The whole recipe is written in the description explaining everything
Looks good. You need about 10 times more pepper, but otherwise nice. 😄
I know haha
You never mentioned to remove some of the guanciale to top with later
If only Guanciale wasn't $50/kg where I live... shits crazy. Solid technique. Gennaro Contaldo would be proud.
Mama Theresa,s in Kingsford Sydney Australia I could never find an Italian restaurant that matched it sadly closed thank you mama
In italian we say the guanciale has to "sweat"😋
Can i remove the pork and add turkey instead? Or do i have to add another ingredient with the turkey because the pork adds more fat than turkey bacon?
When guanciale is done, remove it from the pan and leave the grease only, otherwise it will be overcooked and bitter. Finish to cook the pasta in the pan, adding some water in it. 😊
Tip: for the cheese use a combination of parmesan and pecorino romano.
Only pecorino
Carbonara :D
SZALONNAA TEEEEEE
I love how he didnt tell us which cheese he used
The whole recipe is written in the description
What kind of pasta is that it looks thicker than spaghetti
Bucatini
❤
Garlic says hello
Amazing idea, I’m intolerant to lactose and I love this idea
Idea? This is how its meant to be made, not with cream.
Then you eat the pasta and are left with all the bacon at the end ,which you eat with a spoon.
👍
Gwancheealee
Sorry, i haven't rwas all the comments, so it may have aleedy been addressed here. Ive.also.seen where you use egg yolkes and one full egg. The.reasoning behind this was that the mix isn't too rich. Has anyone else heard of.this approach?
Wan-Cha-Leh
Finalmente una persona per bene
Guan-Chi-Al-i.
Is pancheta ok instead of guancaile? I cant find guancaile anywhere
Pancetta is fine
I’m making this tonight!
I can recommend to add the pasta water before adding the pasta and let it cook with the fat of the Guanciale to emulsify the pasta water and the fat.
But I want Carbanana...
Carbonara its called that way because you must use lot of black pepper and looks like "carbone"
what cheese is needed to make carbonara?
Best choice is pecorino, or mix of pecorino and parmesan
What cheese did u use ?
Pecorino. The recipe is written in the description
Guan-chi-Ali
Guanchialee
Gwanchiiyaliii
Carbonara was devised to entice American soldiers deployed in Italy during WW2 to eat pasta.
The original recipe included bacon, whole eggs, cream, and cheddar.
Guanciale, pecorino, and egg yolks are later transformations.
That’s not correct.
Yes, it is.
Carbonara was nowhere to be found in Roman cuisine recipe books before WW2.
This is not remotely correct. Correction: maybe I was a bit harsh because there is a connection with American soldiers during World War II, but it is mostly not correct.
@@geoffreyk9164 Yes, it is.
Do your research and you'll find out the truth about carbonara.
@@ugonardini7598, The only main thing you’re saying that is close to true is that there is an interesting connection with American soldiers during World War II. Carbonara was invented in Rome or at least Lazio well before the Second World War by someone associated with the family or the chefs who eventually opened the two restaurants called “La Carbonara”- the one opened in Monti in 1906 and the other, now more famous one, opened in Campo de’ Fiori in 1912. At that time, there was no official name for the dish, but the ingredients and process were basically the same. Pasta Alfredo has a very similar history with the dish simply taking the name of the restaurant that made it famous. Carbonara never had cream in it from the beginning. The American version with cream was a shortcut created by chefs because it’s faster and cheaper than using a large amount of imported Pecorino Romano. A similar thing happened with pasta Alfredo, which also gets its creaminess from the combination of cheese and water. Now what you bring up is what happened during the Second World War, when American soldiers were trying to eat a hearty traditional breakfast of bacon and eggs, but decided to try to recreate the Carbonara that they found in Rome and only knew the names of the restaurants where they ate it by mixing it all with pasta. The difference was, they didn’t realize that they were eating guanciale and they already had bacon, which supposedly they were importing or buying as part of their rations. The other part that you got right is that the recipe originally did call for the whole egg. This video uses a modern approach that some restaurants in Rome are doing now just to get the sauce to have a brighter orange color. Your history comes from the Internet; whereas mine comes directly from Rome.
We all know. There's been a million videos
Thanks so much for your amazing comment
guan chi olly??
Goo Aan Chaale ffs!
Triggered you
@@ChefJackOvens You definitely did.
Not enough Pepper in my opinion
Add more then
@@ChefJackOvens i did! had your carbonara yesterday. Great, thanks for sharing
When's that a t v show
Gwan chee a lee
I understand why many people would be reserved from making this because you’re mixing raw egg yolk with in pasta.
It’s cooked. No ones reserved from making this
Pronunciation of guanciale is just killing me ....
This looks delicious, Mushrooms is the way to go for us, A perfect week day dinner. Thankyou
Guan chi a lee ....really😂
Maybe I said it wrong on purpose 🤙🤗
Dude, first pasta al dente, next pasta water to finish cooking process, then eggs and pecorino cheese at the end. Eggs before water are going to cook and become scrambled eggs...
That’s why mine wasn’t scrambled and an achieved the same result 🤙
Btw the cheese needs to be pecorino
Which is what I used
guantschaialee
guanciale is 3 syllables not 4
Sorry guys but no pepper and a little salt in the egg and cheese mixture. Then add a drop of olive oil , you get a show
GUanchIaliii🤧
I know I know
Should carbonara have peas in it?
No
gwuanchiali
I thought the cheese is pecorino in traditional?
The cheese is pecorino
Guancheealee w
Dont put the pasta in the guanciale. The guanciale needs to cool a little bit to get grispy
That’s what was done. I can only show so much on a 1 min video. The full video has everything included
gwancheeahlie
so I just made this with real parmesan literally from italy and I’m not a fan the recipe I had said to use that but its too strong by itself the creaminess and consistency of the sauce is perfect tho so idk
It’s pecorino romano you want to use not Parmesan
@@ChefJackOvens awesome thank you!
What cheese?
Pecorino Romano. The written recipe is in the description. Click the 3 dots in the top right corner of the video
This is so wrong. Never add the eggs When the pan is on the heat
if you read the recipe in the description and what I said, the pan is turned off the heat
6 ingredients
Are there no flavorings or spices to add in..?! How would it be possible to eat bland food🤔
Because the flavour is in the ingredients. You don’t need to douse everything in spices and seasonings.
Why does everyone forget the parsley???
Because it’s not needed but it can definitely be used
Because Carbonara does NOT call for parsley!
Looks sexy
Great video, but I can’t stand the pronunciation of guanciale😂
Haha
Why no ketchup?
Because it's carbonara
no garlic? I had no idea
Please don't kill our italian food 😢😢
lol this is traditional and you know it.
@@ChefJackOvens My mother my grandmother and any other lady in my family. I never see them removing the skin of GUANCIALE... More continue this conversation more ridiculous you make yourself.
BASTA
What the heck is guan chia lee ahahahaha
It’s what made you comment 😘
too much water! you need only a bit of water inside the sauce.
Maybe the sauce to pasta ratio was a bit off on the pasta part.
The water amount is to your liking. It also creates the emulsion
Rind? What kind of pig is that a citrus pig?
Never heard of lemon rind before?
Cut a what??
Forgot black pepper.
I add it at the end
@@ChefJackOvens yes. I saw it. But it should go in with the cheese and the eggs. Any reason why put it only at the end ?