How to make Spaghetti Carbonara the right way | | A typical dish from Italy
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- Опубликовано: 17 май 2024
- Yes, for spaghetti carbonara you need only a few ingredients. But when preparing it, you can make a lot of mistakes. We show you the real Italian recipe for spaghetti carbonara, as it is prepared in Italy's capital, Rome.
CREDITS
Report: Christine Lebert
Camera: Gioacchino Castiglione
Edit: Christian Förster
Supervising Editor: Ruben Kalus
CHAPTERS
00:00 Intro
00:44 Ingredients
01:55 Cooking process
04:18 Outro
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Развлечения
If my grandmother had wheels.....
She would be called a Harley-Davidson bike???
She’d get those stolen by 👨🏿🦲 and sold down the street
That’s great quote by Gino
Gino's copyright🤣
Agree!, Carbonara is not so Easy!... but Italian cuisine can be in general truly simple, economical, and made with a few ingredients adapted through countless regional recipes, but with some simple tricks and underlying principles. Learning Italian cooking is really a great investment of time!
It is incredibly easy.
lovely
And when exactly did the Guanciale get so brown? 😅Because when he put it out, it barely got any color..
Damn thats only 2 bites
The wine glasses were bigger. lol
Explain why ,with so little ingredients, restaurants charge you an arm and a leg for this dish?
So do they? How much?
outside of italy maybe, where every italian restaurant trash or overpriced or both
Ok, now do the same thing for cheesesteak.
I appreciate the traditional ingredients but in small-town Colorado USA you cannot get guanciale so thick-cut bacon is what you use.
A quality (like you would find in a deli counter, or in a pinch the thick cut applewood bacon that Cosco and Sam's Club sells is good) thick cut bacon will work, but you have to rub and rinse the individual slices under cold running water, it helps get rid of the strong smoky flavor that would overpower the subtle tastes of the carbonara.
It’s called pork jowls. Near the smoked meats.
I just ordered both guanciale and pecorino --romano on Amazon. They are both available.
The traditional carborana is with guanciale and pecorino romano indeed, however the non traditional (French) version is with cream and bacon. Both versions are amazing when done property with proper ingredients and technique.
Whatever version with cream and bacon u speak of it separate from carbonara, it ain’t a “non traditional” version. It is a different dish my friend
Anything “cream” and “bacon” = different recipe.
Sadly in most of the world outside Italy you can only find the “non-traditional” version😢 those ingredients you mentioned are expensive & hard to get your hands on
@@ionikrebacon would be okay since guanciale tends to be hard to find, but cream is absolutely a no-no
Bacon and peas make it sooooo much better
buen appetito
lol
What is Guancale? Ita not available here in our country, any options for that?
Panchetta as an alternative
Salted pork fat (salo) tastes surprisingly similar to guanciale. Which might be even more difficult to find in most of the world
Ham.
So that serving size is just for a small kid? Right?
Usually, pasta is just a starter in Italy ;)
C'ho fame regà
There is nothing wrong with good pasta with bacon, egg, cheese and cream. But: It is not a carbonara. Let us appreciate and keep the traditional Italian recipes. And if someone creates something new which might be different but good too - just give it a new creative name. And the most important thing at all: Enjoy homemade dishes with good ingredients - traditional or modern. Just stay away from the industrial garbage. Buon appetito! 😋
I wanna taste genuine Spaghetti carbonara
You say he uses "only the yolks" of the eggs but at 2:50 you show him putting an egg yolk into a bowl with at least one egg that includes its whites. Not very helpful.
Wow! Well caught!
the king of carbonara is Luciano Monosilio in Rome.
I swear I saw a huge amount of egg whites present in the bowl of supposedly only yolks
Replace chicken egg with quail egg and thank me later since the flavor tasted so much better.
I have had carbonara in Rome and consider myself to be a carbonara snob critical of any inferior imposters. I rarely order carbonara in America because I am generally disappointed. I did recently have a fabulous carbonara at a small italian place in Oceanside, CA and they serve it with a quail yoke on top. I agree, it was amazing. By the way, Americans, stop calling alfredo with ham carbonara. And for God sakes....why on earth are you adding green peas!!!! That should be illegal.
Nice.I would also like to try with duck egg.
Guanciale is not easy to get and the opposite of cheap in many parts of the world. So some of us have to settle for what is locally available. Carbonara is supposed to be peasant food. Not food of royalty. Other than that, yes, it is only a few ingredients. Not peas or cream or ham (ham doesn't have the fat content).
Super easy. i just got them on Amazon. 2-3 days for delivery.
Yes, but the dish should be more big space for the spaghetti , and less decoration in the food KA-Pich! 👌🏻
Having said that if you live in country where Pecorino or any ingredient shown is too expensive then go and replace by what you want/can afford either being smoked bacon, panchetta or else. And do call it carbonara anyway.
I have even substituted the bacon altogether with a small tin of tuna instead - this was a desperate rescue attempt after I started preparing the dish but only then realised I had no bacon left. With the tuna it was surprisingly good and perhaps even a slightly healthier option. Just a tip there for anyone else who made same mistake as me! 🤣
Man, everyone in the hood here is so poor, that we can't afford any of that stuff. For pasta we use the macaroni noodles from the boxes of macaroni and cheese, for eggs, we use the liquid ones that come in a carton, it's a lot less messier to shoplift the cartons. For bacon we use rats that Lil' Detron catches, we smokes the meat over a garbage can fire. We can't even afford pepper, so gots to use dirt, fool. I bet our carbonara tastes better than anything those Eyetalians make.
Cubes, too large, whole eggs+ extra yolk is the correct way. Guanciale not cooked enough here!!(?)!
Score: B+/B-
I've done the original once just to see. The French version with creme fraiche or cream was way better. The original is also good. But the guanciale is too fatty and the romano is too salty. I respect the original, but I make the cream version with parmesan.
To make it less salty, add less salt to the pasta water. I made mine too salty by accident one time and reducing the salt in the pasta water helped a lot.
Both the Guanciale and Pecorino will make a salty dish but if you swap out the pecorino for grana padano, this will reduce the saltiness.
My preference is what I learned from Luciano Monosilio’s videos where he uses a combination of Pecorino and Grana
Free Clue: there is no "French Version".
or use bacon
Very risky to put eggs in to the pan. Prefer Luciano's method
For sure! Bain-marie makes the egg mixture more creamy! That wok stir trick with pecorino rain reminds me to that "salt bae" performance. It can look "cool" to some people but doesn't beat Luciano's technique
There is enough proprietary information in this video to start a civil war in Italy. The guy has a great recipe, however, what he shows is NOT gospel!! First, the major battle here is the use of cheese. Some believe you can only use parmigiano, others strictly pecorino. And pecorino from Sardinia would be absolute sacrilege in Rome. Pecorino has a stronger flavor, parmig is softer. Personally, we use a roughly 50-50 combo. As long as you don't use Kraft from Wisconsin, you will be fine! Find your own preferences. Next the eggs. The answer to everything is 42. The answer to eggs here is 1.5 per person. You can use only yolks, you will be fine. God forbid you use the whole egg, you will be fine. But whatever proportion you choose, for God's sake, DO NOT add the beaten egg to the pasta if the heat is on!!! The pepper - absolutely essential ingredient. If you want to toast the peppercorns first, no problem it WILL be better. And lastly, the guanciale. Sue me, I use my own home cured pancetta. Flavor wise, unless you are in Italy, there is NO difference. Guanciale is much fattier than pancetta. If you are desperate, you can use smoked American bacon, it just isn't as good. It works, but... So, gently fry up the guanciale/pancetta until the fat is completely translucent. The meat can be browned or not. Pour off the liquid fat, reserve, put the meat bits to the side. Next boil up the pasta, the proper cooking time to al dente MINUS 3 minutes. Next, heavily beat the eggs with the cheese. You can add the pepper if you choose. A minute or so before the pasta is ready, reheat the reserved oil in the pan, when hot, TURN OFF THE HEAT, Add the mostly cooked pasta to the pan, mix well, add ½ cup of the pasta water, keep mixing. The pasta needs to be hot, add the eggs/cheese, keep tossing. This is the hard part, The pasta needs to be coated with egg, but the egg must not scramble. As long as the oil was hot, the pasta went in hot, the water is hot, a quick mix should be fine and the egg goes creamy. NOW add the panchetta bits, mix well, grind on the pepper and be generous, serve. You can add chopped parsley, or just serve immediately.
The best way to get five recipes that are all _the_ only true recipe for a dish is to ask three Italians.
TL;DR
Good instruction, however after having tried i like Alex's method better (if you dont know him just search for Alex + Carbonara) where he uses the "Hollandaise" approach and whisks the rendered fat into the beaten eggs. It gives an extremely smooth, rich and creamy sauce
I was trimming my toe nails the other day, and just realized the the stuff under the big toe nail smells like Pecorino
Don't get me wrong, I like carbonara - but technique wise, spaghetti al nero di seppia e frutti di mare is way more interesting
I don't mean to sound like a food snob, but Chef Boyardee's or Campbells SpaghettiOs are pinnacle of Italian spaghetti dishes.
Take note everybody out there in the world . That's how you make the original perfect carbonara. Everything else give it a different name. French carbonara 😂😂😂😂😂😂😂😂😂😂😂😂
Buen apitito is Spainsh. Not good
Drama
"carbonara" said in English with such accent is huge turn off. Now I don't even want Spaghetti Carbonara
It's BUON appetito, not BUENO.
unpopular opinion carbonara with cream, bacon, and mushroom is far better and tastier than the traditional version. And the traditional version isn't that hard to make
In that case you can call it pasta with cream, bacon and mushroom, not carbonara. We do similar pasta dishes as well in Italy, we just call them another way. Carbonara is made with eggs.
@@davide895 it's carbonara..it is just different..like Indian and Japanese food etc that are changed to western palettes but kept the traditional name..Italians just need to grow up!
@@arunashamal wrong
@@arunashamal if you change the foking recipe, then is not the original anymore
@@anrypettit3112 yes.. it is changing the original recipe, but still carbonara, a better version of carbonara.
Looks so boring that dish
Its pasta ffs.
This is ridiculous🤣🤣
99% of the Italian recipes are super easy. Many are also super unhealthy just like this one.
Most italian dishes are very healthy, it’s just that the “comfort food” ones get the most attention on social media for obvious reasons
I can cook better pasta then this. They are just talking.
sure
true that!
Do it!
Than*