paster cream bacon cream hi guys we’re
going to make spaghetti carbonara a
classic Italian dish pasta cheese bacon
what’s not to love right but it’s really
controversial I want to give you what I
think is the most authentic recipe
so first up guys you only need five
ingredients guanciale this is the cured
cheek of pork and as you can see it’s
all about the fat it’s salted it’s got
pepper it’s dried and it’s aged course
it’s similar to smoked bacon and you can
get some pretty good results actually
but you can see this is quite lean so
try and get them to not cut off the fat
because you need it
oh there’s pancetta then most people use
parmesan but actually the more classic
is pecorino romano sheep’s cheese it’s
crumbly it’s salty free-range organic
egg pasta black pepper and then optional
garlic so first up guys grab the pasta
by two hands twist it into the water by
twisting it it won’t stick together put
a tiny amount of salt in this water
because the cheese and the guanciale is
salty this beautiful pasta takes eight
minutes to cook so I’ve got my guanciale
I’m going to remove the skin and I’m
going to take a nice centimeter slice of
the guanciale roughly chop this to about
1/2 centimeter chunks now the pan is
cold turn it on to a medium high heat
the reason I want it cold is because I
want to render the fat out the guanciale
goes in to the pan and this pan is
getting hot
give the garlic a crack and then put it
in the pan as this starts to sizzle the
fat will just pull out some of that
perfume from the garlic then there’s the
black pepper
get your peppercorns in a pestle and
mortar crack it get a little stiff this
is one of the most important little bits
and no one really does it okay honestly
this is the outer skin this is much
milder what we have here is the inside
part the peppercorn which is hotter
perfect for a good hot carbonara
the guanciale is getting golden now
let’s get on to the eggs eggs are really
really delicate and if you don’t treat
these right you end up with stir-fried
noodles and we don’t want that I’m going
to take a bowl and I’m going to crack
the egg straight into there and I’m just
going to add a little pecorino to that
to like 20 grams now we’re time
sensitive so we’re going to have a
little whisk up we’ve got dark one
Charlie you’ve got the fat that’s come
out of it and that’s what you want you
want attitude and colors now I’m going
to remove that garlic turn the heat off
and you’re going to drag the pasta and
the water into the pan use the water to
stop the frying via water a bit of water
that water and the fat that is what’s
going to emulsify to become a creamy
sauce we’re not frying anymore can you
hear that quiet no frying at all only
then can we think about adding our egg
as we toss we add some more liquid ha ha
that’s the cream you get the cream
through the emulsification of the
cooking water and the fat and technique
and timing so as simple as this is its
technical get your friends your family
get them around the table glass of wine
look at that going pick it up
carbonara and you finish with more
pepper Wow
I’m so excited spaghetti carbonara with
a beautiful little finishing of pecorino
that is a classic as I think of you guys
from chefs from Nonna’s it’s about
quality ingredients the guanciale the
pecorino romano quality eggs the pepper
technique is a pepper good pasta and
then the sensitivity of cooking it right
come on
there’s a little platter for two people
and of course the most important thing
when you eat pasta is don’t watch it eat
it mmm that my friends is a thing of joy
[Music]
you
going to make spaghetti carbonara a
classic Italian dish pasta cheese bacon
what’s not to love right but it’s really
controversial I want to give you what I
think is the most authentic recipe
so first up guys you only need five
ingredients guanciale this is the cured
cheek of pork and as you can see it’s
all about the fat it’s salted it’s got
pepper it’s dried and it’s aged course
it’s similar to smoked bacon and you can
get some pretty good results actually
but you can see this is quite lean so
try and get them to not cut off the fat
because you need it
oh there’s pancetta then most people use
parmesan but actually the more classic
is pecorino romano sheep’s cheese it’s
crumbly it’s salty free-range organic
egg pasta black pepper and then optional
garlic so first up guys grab the pasta
by two hands twist it into the water by
twisting it it won’t stick together put
a tiny amount of salt in this water
because the cheese and the guanciale is
salty this beautiful pasta takes eight
minutes to cook so I’ve got my guanciale
I’m going to remove the skin and I’m
going to take a nice centimeter slice of
the guanciale roughly chop this to about
1/2 centimeter chunks now the pan is
cold turn it on to a medium high heat
the reason I want it cold is because I
want to render the fat out the guanciale
goes in to the pan and this pan is
getting hot
give the garlic a crack and then put it
in the pan as this starts to sizzle the
fat will just pull out some of that
perfume from the garlic then there’s the
black pepper
get your peppercorns in a pestle and
mortar crack it get a little stiff this
is one of the most important little bits
and no one really does it okay honestly
this is the outer skin this is much
milder what we have here is the inside
part the peppercorn which is hotter
perfect for a good hot carbonara
the guanciale is getting golden now
let’s get on to the eggs eggs are really
really delicate and if you don’t treat
these right you end up with stir-fried
noodles and we don’t want that I’m going
to take a bowl and I’m going to crack
the egg straight into there and I’m just
going to add a little pecorino to that
to like 20 grams now we’re time
sensitive so we’re going to have a
little whisk up we’ve got dark one
Charlie you’ve got the fat that’s come
out of it and that’s what you want you
want attitude and colors now I’m going
to remove that garlic turn the heat off
and you’re going to drag the pasta and
the water into the pan use the water to
stop the frying via water a bit of water
that water and the fat that is what’s
going to emulsify to become a creamy
sauce we’re not frying anymore can you
hear that quiet no frying at all only
then can we think about adding our egg
as we toss we add some more liquid ha ha
that’s the cream you get the cream
through the emulsification of the
cooking water and the fat and technique
and timing so as simple as this is its
technical get your friends your family
get them around the table glass of wine
look at that going pick it up
carbonara and you finish with more
pepper Wow
I’m so excited spaghetti carbonara with
a beautiful little finishing of pecorino
that is a classic as I think of you guys
from chefs from Nonna’s it’s about
quality ingredients the guanciale the
pecorino romano quality eggs the pepper
technique is a pepper good pasta and
then the sensitivity of cooking it right
come on
there’s a little platter for two people
and of course the most important thing
when you eat pasta is don’t watch it eat
it mmm that my friends is a thing of joy
[Music]
you
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