Authentic CARBONARA
HTML-код
- Опубликовано: 4 сен 2024
- #italiancooking #cooking #italy #pasta, #rome #NaughtyPasta
In this video Mark and George show the right way to cook the Holy Grail of Roman pasta, an Authentic and light Carbonara. If you follow these instructions you'll cook a Carbonara that is not stodgy, as the method causes the fat to emulsify and as a result is flavoursome, well balanced and not heavy on the stomach.
It's not difficult to do.
What you need are
- 120g (4oz) Guanciale (Pork Cheek)
- 2 Fresh Egg yolks, 1 whole Egg
- Pecorino Romano (del Lazio) QB
- 200g (7oz) Good quality pasta
- Black Pepper QB
- Water
Remember DON'T add anything else - no Garlic, no oil, no mushrooms, no Parmesan and especially NO CREAM.
Follow us: / abetinacookery
Cook and eat with us: www.airbnb.it/...
Guanciale: www.eataly.com...
Our Guanciale came from this fantastic delicatessen in the fascinating town of Viterbo (Lazio): www.salumifici...
Benedetto Cavalieri Spaghettoni: www.amazon.com...
Pecorino Romano: www.amazon.com...
Very well made and presented, straight to the point but includes adequate details about the ingredients and processes. It's rare to see cooking videos of such quality. Subscribed!
Thank you very much! We're very glad you're able to see the work put into ensuring what we deliver is detailed, concise while retaining a dish's authenticity. Glad to have you onboard!
We cannot sufficiently express our gratitude at the success this video has had. Thank you!
Do you want to see the rest of the Holy Trinity of central Italian pasta dishes?
Cacio e Pepe
Amatriciana
We can also show Pasta alla Gricia
video vibes are as if they are making the cure of cancer.
This channel deserves more subscribers!
Going up as we speak! Thank you!
Quick. Informative. Simple. Brilliant video, brilliant camera work.
Well done guys. More "RUclipsrs" really need to take notes from you - we don't need 15 minutes to learn how to make a recipe.
Thanks, a little bit of skill is needed, a little bit of practice helps and good ingredients are important but the beauty of this recipe is that it is essentially simple, indeed it's remarkable that it causes so much controversy. Glad you enjoyed it!
This is great, well presented, engaging, and interesting. Which is a lot to be said for the 372,543rd carbonara video on RUclips. More please chaps!
We figured if we were going to present Carbonara it'd have to be all the adjectives you used to describe it! Thank you!
Buono!
Verissimo.
Very nice video
Thanks, it was fun doing it!
Cacio e Pepe video premiering shortly!
ruclips.net/video/o5V6gPgy_LQ/видео.html
I do this exactly the same. My proportions for two people are: 250g pasta, 2 eggs, 2 yolks, 120g guancialle, cheese like you guys and I add a bit of garlic olive oil. During spring I make carbonara with broad bean. It's simply AMAZING, quite energy packed and heavy tho. Cheers!
Try without the extra olive oil! Guanciale provides plenty of fat as it is once rendered out.
@@abetinacookery8955 That's what I started with. It's super good. However, I love garlic and in my first attempts I was adding a tiny clove which was easy to burn. Hence, the idea of adding like one teaspoon od garlic olive oil. Naturally, guancialle is fat as hell 😅 so my intention was not to make it even more fatty. Regards
Sounds nice, a tasty variation!
Thats not for 2 person to eat , its even too small amount for me.😭
Here we talk about an "assaggino" - literally a small taste - where you may have 3 (a tris) different pastas/sauces to serve to your guests, each of small size. Then we move onto the main course, followed by a desert and a coffee (expresso) and grappa or a digestivo. It's a hard life! 😊
Oh man, this looks awesome, but I'll be there first to say that the guanchale looks so unappetizing
What don't you like about it? Is it the fat?
@@abetinacookery8955 yeah, the fat looks unappetizing to me for sure, I won't judge it until I try it though! Looking forward to more videos from you guys!
@@taylorsessions4143 Some pieces of guanciale are extremely fatty. The most important thing to note is that when the pasta water is combined with the fat the emulsifications breaks it down. If done properly it doesn't actually taste fatty.
Naturally this isn't a dish you'd want to eat every day (we certainly don't).