How To Make PERFECT Carbonara Every Time! Like a Pro Chef
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- Опубликовано: 28 май 2024
- We are finally making Carbonara! This is one of several ways of making it and I have a special ingredient to add as well! I learned from a friend.😉
@vincenzosplate review my Carbonara please! :)
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Ingredients:
4 to 5 egg yolks
25g / 4 tbsp Parmigiano
25g / 4 tbsp pecorino
15g / 1 tbsp black pepper
150g / 5.3oz guanciale / Pancetta - 1cm cubes
250g / 8.8oz Spaghetti / Spaghettoni
Light shaving of black truffle
Method:
Begin by grating cheese and cutting the guanciale into 1cm by 1cm cubes. Separate the egg yolks from the whites.
In a bowl, combine the egg yolks, Parmesan, Pecorino and ground black pepper. Beat vigorously with a whisk until well combined.
In a nonstick pan, render (brown) the guanciale until crispy on the outside while keeping the inside soft. Strain the excess fat into a bowl, as it will be used later to thicken the sauce. Let the guanciale cool.
Now bring a pot of water to a boil and Salt. Cook the Spaghetti according to package instructions (approximately 10-12 minutes), then strain, reserving some of the cooking water.
Add the Spaghetti to the bowl with the eggs and mix over the bain marie. Once the sauce begins to thicken and the eggs start to thicken, add the guanciale.
Continue thickening the sauce, adding a bit of reserved cooking water off the heat to achieve the desired creaminess. Lastly, add the reserved guanciale fat for added flavour and richness.
Plate the Carbonara and finish with a sprinkle of the cheese and freshly ground black pepper and shave some black truffle on top. Serve immediately!
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Already a 'scriber, champ 🏆 !
Love carbonara, and done it à la Vincenzo, with De Cecco and all , just guanciale is out of reach for me and am too lazy to get so pancetta it was 😑.
Teach us to cook man, you're my main mayo man 4evr 👍
Great video, short, clear, to the point. Keep it up
Finally, a cooking video instead of a reaction. A welcome refresh!
It's a pity they don't get as many views, he is honestly the single best chef creator for actually cooking.
I have another one coming out soon
@@ChefJamesMakinson Thank God!
I usually skip the reactions. If I see him do a recipe, then I watch it.
@@coryray8436 Yep, same with me. Even though the good Chef tries to add insight... still... it gets old really fast. Now if he made every recipe in the videos... along with the reaction... that'd be something to watch.
When you brought out the Mango Chutney my heart dropped Chef! That was funny! Black Truffle is epic! I love Truffles, I just wish we could get them here! Thank you for this awesome dish, Chef!
🤣 you are welcome!
Congratulations chef James for having a cameraman! Also, my intrusive thoughts said add mango chutney 😌
Dont let Uncle Roger catch you with a metal spoon near a non-stick pan! 😂 I know, you didn't scrape with it but I could sense Uncle Roger's warnings.
Lol. Makes the most accurate and perfect Carbonara on youtube: "let me know what I did wrong!". Yeah... If Vincenzo has a problem with any part of this then I'd be questioning him, not you haha.
Looks delightful.
Great answer!
@@hssh8698 At least 5 things wrong.
@@don8009Really? List them...
Where's the spaghetti water???
@@user-sd3mm4ww3q only used when needed
Expecting more cooking video in the future. Hopefully you can keep it up. Love from Indonesia ❤
I will try!
Honestly, James' cooking videos are underrated. SUPER underrated. He's nothing short of a kitchen genius.
@@Maplecook, yep!
@@hssh8698 I'm privileged to call him a friend. =)
Good morning from Bali ;)
"Easy but a process." It's refreshing having a cook be honest. I watched a video where a baker said it is the easiest recipe and it literally took an hour and a half to make. I don't think professional cooks and home cooks have the same understanding of what "easy" encompasses when talking about recipes. Yes, the recipe was easy, but no, home cooks with full- time jobs don't find sparing an hour and a half to cook always easy.
Home cooks who work all day and then come home just take out the cheapest pasta bought at the local super mercado and pore out a lit of creamy carbonara sauce. Yes the one with cream in it. All true, but...Aargh! 👻
We are living quite close to Italy and spend a lot of weekends there. I'm making Carbonara for a very long time (40 yrs), mostly with Guancale, sometimes even with smoked bacon and sometimes with a bit more Pecorino and less Parmigiano or the other way round , but definitely with a lot more Pepper. BUT: the black truffle was inspiring and I will definitely try it out.
I hope you try and enjoy it!
@@ChefJamesMakinson I will honestly let you know...
I think you made Vincenzo proud. Awesome job James. Looks great.
I think he made Vincenzo hard as well. Great job James!! ⭐️⭐️⭐️
Thank you!
Vincenzo isn't a chef and just moans regardless just because he can the guy has a shit pallet and very little understanding of cooking and this is shown anytime he cooks on his channel the fact that anyone would want to impress him is sad
The same way anyone would listen to that shit comedian uncle roger
Great job James and I think Vincenzo will be impressed
Thank you!
I'm skeptical of the truffle oil suggestion. Truffles in general... but definitely those gimmicky salt-bae type extras which includes truffle oils. It's not about truffle.... especially chemically inauthentic types.
@@JRyan-dz4fd here in Italy sometimes we add some black truffle in the carbonara, truffles are not chemical, the oil must be done homemade to avoid any chemical from the companies and stuff, but a good truffle oil never has chemical agents in it. Overall is a great recipe and I suggest to try it, when you master it try some truffle, at least once just to try it out, it's a nice complement to the flavour, if you will, you will find out I promise!
I LOVE the suggestion of adding truffle oil...basically only because Gordon Ramsay hates it. lmaoooooooo
Can't wait to see what Vincenzo says...
🤣
Does he hate real truffle oil or just the fake stuff that most people have? Cause I never tasted a good one and understand his hate. Never had any good truffle product coming to think of it. But I never had fresh truffle added like in the video here. I bet it's amazing.
@@thorwaldjohanson2526 There is an upscale Chinese restaurant in my town, where the chef incorporates truffle into the dim sum, which is highly non-traditional. However, it is quite delicious, and if you are already familiar with dim sum, it subverts your expectations, but in a good way. If the chef knows what he is doing, he can come up with a combination of flavours that all work together, and end up being more than the sum of the parts, indeed.
As for your question about the finer points of Gordon's tastes: beats me. He has never bothered to tell me, but if he wants to let me know, he knows where to find me. lol
Also, chef James, because of you I'm overcoming my hatred of eggs and I don't know how to feel about it. It's never been the eggs, it's been the technique!
My father told me a story that this dish exists because these are the ingredients every soldier at that time always had/could easily obtain/could steal. My general attitute is that food isn't a science and I always get a little grumpy when someone goes "You can only use X and we will crucify you if you use Y" so I am a big fan of your aproach
but if you break down enough food is science, its literally just chemistry
I generally agree but DO NOT put mango chutney in your carbonara!
@@rynabuns no....chilli jam is far superior
I used to think like you, but then I realized that the people who say "you can't use this ingredient" ACTUALLY mean "You can't use this ingredient AND still call it the same thing".
That is why people get angry when you use the "wrong" ingredients: It's because you're still calling it the same name when it's just not true.
Like, sure, you could try to use cream in a carbonara, but that makes it not a carbonara any more, so you can't keep calling it a carbonara because that's not what the word means. That is what people get angry about.
It's like you're taking all the mushrooms out of a pasta, but you're still calling it "mushroom pasta".
@@AveryHyena100% agree with you. Especially when something is a key part of a dish. But for things like pineapple on a pizza I don't get the hate. Pizza is a base method of dough, sauce and toppings. Put whatever you want on it. Same as with sandwiches or burgers. Essentially it comes down to "don't do false advertisement"
Nice on point easy to follow description. Only needs cream and peas added to that mango stuff. 😏
Absolutely beautiful. A little chilli jam would finish this perfectly..
🤣
Whew...the mango chutney was a joke. I can go on and live my life now 😁
Heating the sauce before adding the pasta is a clever way to not scramble the eggs. Temperature control is key when you make a sauce with eggs, weather it is a carbonara or a hollandaise. You don't want lumps of egg through the sauce. I start frying the guanciale on medium heat. I don't know if it makes a lot of difference, but it's the way I was taught to do it. And then I add the pasta straight into the pan with the meat, take the pan off the heat to cool down a bit before I add the sauce and pasta water. It's a bit more "rustic" approach, but then again, I'm always hungry when I make carbonara, so I can't be bothered with the extra steps. 😄
yes temperature control is very important!
Thanks for the video and for solving the mystery why I had some hard time with sauce not sticking on the pasta. :D
Your channel is fun and you have some unique eccentricities that I enjoy watching
I appreciate that!
Never had that before as I’m mostly from a Filipino household and Filipino spaghetti definitely will make you and most Italian chefs not happy but delicious James, same with the beef tartare and your instructions are very simple and easy to follow
Also that mango chutney made me laugh, uncle Roger rubbed off on you too much
I can't eat Filipino spaghetti or Filipino carbonara (Which I have had in Makati and Moalboal). Too much sugar for me in the spaghetti (and sometimes hotdog) sauce and cream in the carbonara. But I know the joy Filipino's get from their spaghetti so I would never disrespect it. Pero ikinagagalak kong makilala ka. Tatrabaho ako sa Makati at BGC
I'm curious, do Filipinos actually call it carbonara or something else? And how do the dishes compare?
@@thorwaldjohanson2526 I don’t know much about the carbonara version since my grandma hasn’t made it yet, we rely more on meals for the family since we usually pack our lunch and such, and Filipino spaghetti uses banana ketchup, hot dogs cut up and cheese on top melted, usually it’s a little sweet for others but it’s an acquired taste, my grandma makes hers without the banana ketchup and with the hot dogs, ground beef and cheese on top, also its very popular at jollibee a Filipino fast food restaurant and it’s delicious fried chicken, chicken sándwiches, burgers with pineapple mixed it, ube and peach mango pie (the best pies you’ll ever taste) halo halo, and their gravy is fantastic
Love your content! Thanks For this ❤❤❤❤
You are so welcome!
YES!!!!! RIGHT BEFORE MY MIDNIGHT DINNER! Gonna enjoy watching this.
Enjoy!
'Midnight' diner (?).... - pling! -
Chef, here we are with a dish i cooked thousands of times. Super job you did. Usually we put the guanciale fat in the mixture with the eggs, not directly in the pasta, but i'm sure it doesn't change much. The truffle is a great add, in italy we use it sometimes on the carbonara. OUTSTANDING JOB, italian approved and thank you for honouring our cuisine
Thank you! :)
Awesome video James! Thank you!!
you are welcome!
Love you, Chef James!!!! Wishing you many, MANY more subscribers! Love seeing you cooking.
thank you so much!
Great work James. Looks fantastic!
Thank you!
Nice. I use Pecorino Romano only for this dish, and also use it like a salt shaker for a lot of other things as well.. 😆 Bain Marie is a nice technique but I just mix in a cup of hot pasta water to temper the egg and cheese mixture before tossing with the pasta and guanciale. Never tried the truffle. Oh, Vincenzo will be thrilled!
Mango chutney, what a legend.
Another great video! You are a great chef, chef! :-)
Thank you so much 😀
Looks fabulous, mate! I make mine with only parmigiano reggiano as I find Pecorino too salty, but a nice tip to grate to truffle on top, definitely have to try that.😋😋
if you make a lot be sure to mix the truffle in or you won't taste it! :) I hope all is going well!
Hey that was nice!
As an italian chef entremetier I approve!
Well done!
Awesome! Thank you!
Great job!! I love that you added truffle at the end to give a nice earthy kick to a creamy salty dish. Well done ❤
Thank you! :)
Looks amazing! Thanks for the instruction!
you are welcome!
When you said secret ingredient my brain screamed “chili jam!”
I’m happy you brought up mango chutney, I see I’m thinking like a chef!
It's always a good day when James uploads. Even better when it's a cooking video! :)
I'm glad to hear!
Love your videos, bro! As always cool and awesome)
Glad you like them!
Awesome! Love your videos! Fas molt bona feina, gràcies!
Thank you!
You nearly had me for a second there, with the chutney! 😂
🤣🤣🤣
Great cooking vid! I think Vincenzo would be proud!
I would very much like a bowl of that.. please and thank you.
Thanks for the video.. looked amazing
Just subbed as well. 😉👍
Thank you!
That looks amazing. I will definitely have to try it.
This was quite educative and easy to follow, i'm so gonna try this soon! Thanks for the explanation and clarity :D
Glad it was helpful!
Looks perfect James.
Think Vincenzo would approve.
Interesting addition with the truffle
Thank you!
Pecorino is not a substitute, it's actually the traditional and to this day used standard cheese for Carbonara. But I personally prefer Parmiggiano 😊
I use half n half, Parmigiano takes the intensity of the Pecorino down a touch
Depends each part of Italy often uses there own ingredients
I also prefer (and well pecorino is damn expensive and rare here, a good one) to use parmiggiano as the primary cheese, normally i like to do 3/4 or 4/5 parmiggiano and the rest pecorino. I very much prefer the mellowness of a carbonara that uses parmiggiano rather than 100% pecorino.
@@reguengos15I just use whatever "Italian hard cheese" triangle tesco sells. I also use bacon lmao, sue me.
Well he said "pecorino and parmiggiano" and then added that you can substitute parmiggiano with (more) pecorino
I love these man, please do more!
I will!
Couldn't have uploaded a better time, just bought my first guanciale yesterday, can't wait to make my first traditional carbonara!
nice!
I knew you would not add the secret ingredient because you do justice to the dishes that you make.
Thank you!!
I have this queued up for after work. Thanks Chef. I am sure it will be Vincenzo approved
Fingers crossed!
Excellent Video, I like how you explained the differences between the pasta 👍🏽
When you said that you like to grate a little more cheese, I literally could hear Vicenzo go "Yeah! Don't be a tight ass!" XD
But honestly, the bain-marie tip, I think, looks brilliant. Easy way to make sure you don't over-cook the sauce.
Big props on showing people the bain marie method, unsung hero of baking. Also extremely useful for steaming and of course making delicate sauces like you were doing
thank you!
Looks great!
excellent! Thank you.
You are welcome!
That looks like perfection.
Wheee, first time I watch a video of you cooking - love it! Great ideas, as always! Thanks, Chef! Can't wait for the next one =]
Very nice. It is missing the green peas though.
Awesome recipe chef! About the pasta, one other difference is the colour: the cheap one is almost orange while the good one is almost white. That depends on the drying method used after the extrusion to firm the pasta up, obviously the expensive pasta has a more refined and long drying process.
"La Molisana" is actually from my region, great choice!!!
Precisely
most places sell their generic pasta, so to get anything good to have to shop a an Italian store
I found that bronze extruded pasta becomes easier and cheaper to find nowadays, which is nice.
Looks amazing. Well executed and truffle is oh so yummy addition
CJ just keeps putting out the quality content. Looks tasty!
it is! :)
Finally a kitchen with an actual fire stovetop. 👍
😂
Oh man, im super fussy about carbonara and i would totally smash this. That looks amazing. Nice one James.
Thank you!
Looks amazing 🤤
it was!
Thanks so much chef! The bain-marie method helped me so much with preparing the sauce exactly the consistency I wanted. I've never seen anybody suggest it. Please cook more simple dishes, so we can know more neat tricks from the best!
I'm so glad to hear! I will be making more!
Nicely done. I'm going to give your technique a try.
4:50 had a mini heart attack there xD
🤣
My family likes me to take the guanchali off the pan after slow frying and continue making the sauce without it. Once the guanchali has cooled down and become crispy I chop it finely - I make a sprinkle of it to add to the plate. This way it doesn't soften in the sauce and gives a nice variety in the texture of the dish.
Nicey-nice! I need to try your version!
This looks incredible James! I've had James' cooking before and it was the most delicious food I've ever had!
Thank you buddy!!
Perfection 😊
Thank you!
looks amazing **chef kiss** ngl, when you first took out the mango chutney out of the fridge, my heart sank lol
🤣
Using a bain-marie to get the consistency right is new to me, but it sounds absolutely genius. I'm definitely going to have to give that technique a try, thanks James!
While it is not necessary and a bit more work, it is probably a "safer" method. With cacio e pepe and carbonara, people can curdle the cheese / eggs when the temp is too hot.
Great video! 🎉
Thank you!
Looks ok, I would have smaller pieces of Guanciale and actually would like it to be more crispy or at least have some crispy pieces dressed on top.
Great recipe, would have loved to see more close up shots of the finished dish.
true next time
🤠🤠 Doggone Jefe, you nearly give me a heart attack! I thought you're going for the chili jam 😭
🤣🤣
Good job man, vincenzo would be proud👍👍
Thank you!
That´s the way to do it!!! I think it is awesome and it looks very tasty, the truffle IMO will be a good addition, since it´s flavor is delicate and not in your face, I think Vincenzo might like the spin, and will be pleased at real carbonara.
I hope so!
Hard to get guanciale where I am, but beautiful unsmoked bacon is easy. Loved the addition of truffle!
4:51 that really swooped me right off my chair. You got me mate! But the truffles were really nice. Great job!
Thank you!
been sub to you for almost a year really fun to watch this tutorial videos and react vid
Thank you!
Now I know what I'm going to be making this weekend!
Enjoy!
Omg the timing! Literally am about to make my mom carbonara for mother’s day in a few days! Lets go!! Thanks chef
@4:55
You literally made me laugh soooo hard "using an ingredient from a friend" 😂😂😂😂
hahah im glad!
I made Vincenzo's recipe once and it's really not that hard. It's all about technique. If you can get the technique right, the recipe makes itself.
This looks so freaking delicious❤ thanks Chef! I definitely have to try to get Guanciale here.
You should!
Yummy recipe from your kitchen
Thank you so much
Very delicious looking! I'm glad I was eating the same time when watching lol. I'm going to hunt down that kind of pasta, it is rare in the stores near me. Wish me luck!
Good luck!
My first guess for secret ingredient was saffron. Now I'm wondering if it's worth adding to a carbonara, or if the guanciale and black pepper would just drown it out.
I think Vincenzo would approve! Well done!
I hope so!
@Chef James: And now I'd like to see you make in a cuisine technical and responsible way the Dutch dish 'Zuurkool' with mashed potatoes. How you would bring this 'people's dish' to a restaurant high cuisine level.
maybe!
Well done James :-) cant wait to see to see the review of your video.
You and me both!
Oooh! I hope to see more cooking videos, too! Maybe some more unique pasta dishes?
Definitely!!
I really like your cooking videos! I just saw the Paella one. Plese keep doing them! I know they take more time. But I will be there when you make them! Cheers c:
I plan on to make many more!
Awsome chef, big fan from Bolivia, if you would let me give maybe a little suggestion, toasting the black pepper is a nice touch
yes the pepper in the pepper mill is toasted
I know this is unrelated but since you live in Spain it would be cool if you share an Ajo Blanco Recipe. Greetings from America! 👋
maybe! its not common in my area
I’m good with the truffle but I’d skip the truffle oil. Even a very small amount can overpower a dish.
Awesome!! Now I'm hungry!!!
Great cooking video.
Thank you so much 👍
Great video Chef! what do you think about pasteurizing the eggs using the guanciale's fat while still hot (not too hot) instead of using the bain marie method?
yes you can but the temp should reach 165f to be safe
@@ChefJamesMakinson Thanks! ^^