so we’re gonna do a traditional
carbonara done the right way but we’re
gonna hack the recipe and we’re gonna
put in some wonderful British asparagus
and a little squeeze of lemon juice and
oh my lord it’s really really good this
is on the specials board today you’ve
got the pasta you got the pancetta
you’ve got the eggs and parmesan and
we’ve got the amazing seasonal asparagus
so we’re using spaghetti right so
homemade spaghetti every single day in
every single James Italian organic egg
semolina tip r00 that is going to go
into the water in a second some people
put cream in there carbonara
I want to show you the true Roman way to
do it and it involves is very easy very
quick but it involves a little diligence
so look here we have the pancetta look
at that incredible pork offal ricotta
smoked so what we want to do is have big
chunks of pancetta like this this goes
into a pan and we start to fry this we
want to render out that fat
we’ve put no oil in that pan at all
we’re gonna whisk up some egg we’re
gonna put some parmesan in Rome maybe
they have pecorino peccary in a probably
pecorino both or both which is nice but
if you go into the supermarket now you
can get pecorino or parmesan and then
we’ll put this to the side there’s a
little tweak because this is not the
classic one we’re going to use our
asparagus I’m going to take three little
sprues like this I’m going to cut the
asparagus almost the same size as the
pancetta and we taste this amazing
carbonara in Rome and we think always
lovely and creamy so when we go home and
make it we get it nearly right but we
throw a load of cream in it this is not
the real carbonara okay it’s actually
just eggs cooking water and a little
Parmesan or pecorino or both so that
requires a little skill so in the pan
here have a look at this as we start to
fry the pancetta then we can go in with
the asparagus in all that lovely smoky
fat then we want to be overly generous
with black pepper
look how generous I’m being right and
you want to almost achieve
but peppery heat through the pepper so
and the guy and my friend here he is a
proper Italian I’m just from Essex
carbonara Carboni means charcoal man
exactly so we’re not sure if this dish
was like a working-class dish for like
the miners some people say that or some
people say that they used so much black
pepper that it looked a little bit like
charcoal gray gray there’s lots of
different stories yeah so look that’s
lovely the pasta goes in beautiful
spaghetti homemade every single day that
only takes a minute and a half to cook
look at this now right golden golden
pancetta look at the fat dancing and all
that pepper and then the fragrance and
the lightness of the asparagus now here
is the absolutely imperative moment with
a real carbonara that pan is screaming
hot those eggs will scramble we don’t
want that so we take the pasta out and
we steal some water see this water and
then we put the pasta in and the water
breaks the cooking and the frying and it
takes away the aggressive heat we toss
the pasta in that beautiful beautiful
fat and then when the pan has calmed
then we think about putting the egg in
so you have to be patient you can’t rush
it so we’ll get our lovely plate this is
why people use cream they use cream to
cheat if you let the pan calm down then
you can put in the egg and you should
get a natural cream and an actual shine
can you see the see the change of color
and then you start to add a little
parmesan and that is what you want look
at that’s the consistency we want so you
don’t need to add cream you make your
own with the starchy cooking water and
the natural fat from that beautiful
smoked bacon and then just little
squeeze of lemon juice
summertime comfort food really really
good and then as it goes away a nice
little long grating of parmesan
look at the coloreds guys and there you
go lovely people a beautiful pasta
carbonara with British asparagus
absolutely beautiful that is a special
of the day today and I’ll actually put
it on for the rest of the week get in
there and try it but that my friends is a peach of a dish come on
carbonara done the right way but we’re
gonna hack the recipe and we’re gonna
put in some wonderful British asparagus
and a little squeeze of lemon juice and
oh my lord it’s really really good this
is on the specials board today you’ve
got the pasta you got the pancetta
you’ve got the eggs and parmesan and
we’ve got the amazing seasonal asparagus
so we’re using spaghetti right so
homemade spaghetti every single day in
every single James Italian organic egg
semolina tip r00 that is going to go
into the water in a second some people
put cream in there carbonara
I want to show you the true Roman way to
do it and it involves is very easy very
quick but it involves a little diligence
so look here we have the pancetta look
at that incredible pork offal ricotta
smoked so what we want to do is have big
chunks of pancetta like this this goes
into a pan and we start to fry this we
want to render out that fat
we’ve put no oil in that pan at all
we’re gonna whisk up some egg we’re
gonna put some parmesan in Rome maybe
they have pecorino peccary in a probably
pecorino both or both which is nice but
if you go into the supermarket now you
can get pecorino or parmesan and then
we’ll put this to the side there’s a
little tweak because this is not the
classic one we’re going to use our
asparagus I’m going to take three little
sprues like this I’m going to cut the
asparagus almost the same size as the
pancetta and we taste this amazing
carbonara in Rome and we think always
lovely and creamy so when we go home and
make it we get it nearly right but we
throw a load of cream in it this is not
the real carbonara okay it’s actually
just eggs cooking water and a little
Parmesan or pecorino or both so that
requires a little skill so in the pan
here have a look at this as we start to
fry the pancetta then we can go in with
the asparagus in all that lovely smoky
fat then we want to be overly generous
with black pepper
look how generous I’m being right and
you want to almost achieve
but peppery heat through the pepper so
and the guy and my friend here he is a
proper Italian I’m just from Essex
carbonara Carboni means charcoal man
exactly so we’re not sure if this dish
was like a working-class dish for like
the miners some people say that or some
people say that they used so much black
pepper that it looked a little bit like
charcoal gray gray there’s lots of
different stories yeah so look that’s
lovely the pasta goes in beautiful
spaghetti homemade every single day that
only takes a minute and a half to cook
look at this now right golden golden
pancetta look at the fat dancing and all
that pepper and then the fragrance and
the lightness of the asparagus now here
is the absolutely imperative moment with
a real carbonara that pan is screaming
hot those eggs will scramble we don’t
want that so we take the pasta out and
we steal some water see this water and
then we put the pasta in and the water
breaks the cooking and the frying and it
takes away the aggressive heat we toss
the pasta in that beautiful beautiful
fat and then when the pan has calmed
then we think about putting the egg in
so you have to be patient you can’t rush
it so we’ll get our lovely plate this is
why people use cream they use cream to
cheat if you let the pan calm down then
you can put in the egg and you should
get a natural cream and an actual shine
can you see the see the change of color
and then you start to add a little
parmesan and that is what you want look
at that’s the consistency we want so you
don’t need to add cream you make your
own with the starchy cooking water and
the natural fat from that beautiful
smoked bacon and then just little
squeeze of lemon juice
summertime comfort food really really
good and then as it goes away a nice
little long grating of parmesan
look at the coloreds guys and there you
go lovely people a beautiful pasta
carbonara with British asparagus
absolutely beautiful that is a special
of the day today and I’ll actually put
it on for the rest of the week get in
there and try it but that my friends is a peach of a dish come on
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