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