How to Make Classic Carbonara | Jamie Oliver

paster cream bacon cream hi guys we’re

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