Hey! That's a great recipe and it looks so good, but unfortunately it's not the authentic carbonara that we eat in Italy. If you'd like to give it a try I will leave you the ingredients and what to do step by step 🤗 How to make Carbonara: Ingredients: for one person: 100g of pasta, 2 egg yolks Pasta 🍝 : Spaghetti is perfect but you can use "mezze maniche" instead. The shape is different but it's a variant as authentic as the one with spaghetti. Pro tip for the spaghetti: The yellower they are, the worst the quality. You want to cook spaghetti that are not bright yellow. How to spot the best spaghetti in the supermarket? Search for the ones that look more rough and less yellow, that have a "powdery-flourery" substance in the package as well. That's starch, and it's essential in the making of a creamy dish of spaghetti or any other type of pasta. Guanciale 🥓 : It's essential and the main ingredient in a Carbonara dish. It does all the work and adds half of the flavour. It's hard to find outside Italy but if you don't know where to buy it you can get it online. If it's not an option for you, you can swap it with bacon but neither the taste nor the consistency will be the same. Egg yolks 🍳: they are used to give the dish its famous creamy sauce instead of the cream. Pecorino cheese 🧀: I really don't know wether you can find it or not in other supermarkets but it's not that hard to find. It's as famous as parmesan in Italy and you can swap it instead of pecorino if you can't find it (taste will change a lot) Black pepper Start by heating a pot full of water. Meanwhile cut your guanciale in little rectangular shapes, they have to be thick and not thin, because when you cook them they release fat and get crispy. If they are too thin you'll burn it! Now that you cut your guanciale you can put it in a pan and you can start to heat it. You don't need the pan to be preheated, you actually want your guanciale to sweat slowly. Give it enough time and you'll see that it will release a lot of fat and it will start to get crispy. Stir it occasionally so it doesn't get burned. When you notice that the water in the pot is boiling, you can add coarse salt. (If you have regular salt that's ok either way). Once the salt is dissolved, you can put your spaghetti in and without braking them, try to totally submerge them in the boiling water as soon as possible so that there won't be a difference in consistency when they are ready! Read the cooking time on the packaging (usually 7/8 minutes are enough because you finish to cook them in a final step.) While your spaghetti are cooking, break two eggs and keep the yolks in a bowl. (I use two small ones for one person, or one if the yolk is big enough.) Grate your pecorino cheese and mix it with the yolks. You'll know you put enough cheese when the consistency will start to feel like a paste and will look dense. You can add black pepper if you want. Did you remember to take a look at the guanciale? It has to be crispy and nicely cooked. When it looks like this turn off the heat and set it aside. Use the liquid fat to pasteurize the egg and pecorino mixture, so pour it in the bowl while mixing fast to avoid cooking the yolks and to obtain a nice and silky texture in compost. If the eggs, pecorino and guanciale fat mixed toghether look still pasty, add a bit of cooking water (mix fast if you do it so you don't cook the egg). You should find yourself with crispy guanciale aside, and a creamy (not too runny) mixture of eggs, cheese and fat in a bowl while your pasta is almost ready. When it's cooked (not overcooked, it's prefereable if it's one minute under the average boiling time) drain your spaghetti but keep a little pasta water aside. add them in the pan with guanciale and the little amount of pasta water remaining. (very little amount, just a splash). Add the cream and mix the pasta very well and fast in order not to cook the eggs. Dont keep it on the heat for too long or else, you will have scrambled eggs! Put your carbonara in a plate and enkìjoy it! Additionally you can toast black pepper and add it in the cream if you want a kick in the flavour I know it sounds difficult and complicated but if you find a video recipe you will see it's not that hard. Also, sorry for any eventual grammar error but i'm not that fluent yet. Please don't take this comment as an insult, my intent was to inform you about the real carbonara recipe so you can try it! The recipe in your video still looks good 😊😊
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Hope you like it 🥰
Looks so good 👌
@@PAVIGreen-g5e Thank you 🥰
Love it ❤
@@mariod.mendozajr Thank you 🥰
Delicious 🤤
@@MarioMendoza-ut7bu Thank you 🥰
Yummy❤
@@rmonlineshop Thank you 🥰
Hey! That's a great recipe and it looks so good, but unfortunately it's not the authentic carbonara that we eat in Italy. If you'd like to give it a try I will leave you the ingredients and what to do step by step 🤗
How to make Carbonara:
Ingredients: for one person: 100g of pasta, 2 egg yolks
Pasta 🍝 : Spaghetti is perfect but you can use "mezze maniche" instead. The shape is different but it's a variant as authentic as the one with spaghetti. Pro tip for the spaghetti: The yellower they are, the worst the quality. You want to cook spaghetti that are not bright yellow. How to spot the best spaghetti in the supermarket? Search for the ones that look more rough and less yellow, that have a "powdery-flourery" substance in the package as well. That's starch, and it's essential in the making of a creamy dish of spaghetti or any other type of pasta.
Guanciale 🥓 : It's essential and the main ingredient in a Carbonara dish. It does all the work and adds half of the flavour. It's hard to find outside Italy but if you don't know where to buy it you can get it online. If it's not an option for you, you can swap it with bacon but neither the taste nor the consistency will be the same.
Egg yolks 🍳: they are used to give the dish its famous creamy sauce instead of the cream.
Pecorino cheese 🧀: I really don't know wether you can find it or not in other supermarkets but it's not that hard to find. It's as famous as parmesan in Italy and you can swap it instead of pecorino if you can't find it (taste will change a lot)
Black pepper
Start by heating a pot full of water.
Meanwhile cut your guanciale in little rectangular shapes, they have to be thick and not thin, because when you cook them they release fat and get crispy. If they are too thin you'll burn it!
Now that you cut your guanciale you can put it in a pan and you can start to heat it. You don't need the pan to be preheated, you actually want your guanciale to sweat slowly. Give it enough time and you'll see that it will release a lot of fat and it will start to get crispy. Stir it occasionally so it doesn't get burned.
When you notice that the water in the pot is boiling, you can add coarse salt. (If you have regular salt that's ok either way). Once the salt is dissolved, you can put your spaghetti in and without braking them, try to totally submerge them in the boiling water as soon as possible so that there won't be a difference in consistency when they are ready! Read the cooking time on the packaging (usually 7/8 minutes are enough because you finish to cook them in a final step.)
While your spaghetti are cooking, break two eggs and keep the yolks in a bowl. (I use two small ones for one person, or one if the yolk is big enough.) Grate your pecorino cheese and mix it with the yolks. You'll know you put enough cheese when the consistency will start to feel like a paste and will look dense. You can add black pepper if you want. Did you remember to take a look at the guanciale? It has to be crispy and nicely cooked. When it looks like this turn off the heat and set it aside. Use the liquid fat to pasteurize the egg and pecorino mixture, so pour it in the bowl while mixing fast to avoid cooking the yolks and to obtain a nice and silky texture in compost. If the eggs, pecorino and guanciale fat mixed toghether look still pasty, add a bit of cooking water (mix fast if you do it so you don't cook the egg).
You should find yourself with crispy guanciale aside, and a creamy (not too runny) mixture of eggs, cheese and fat in a bowl while your pasta is almost ready. When it's cooked (not overcooked, it's prefereable if it's one minute under the average boiling time) drain your spaghetti but keep a little pasta water aside. add them in the pan with guanciale and the little amount of pasta water remaining. (very little amount, just a splash). Add the cream and mix the pasta very well and fast in order not to cook the eggs. Dont keep it on the heat for too long or else, you will have scrambled eggs! Put your carbonara in a plate and enkìjoy it!
Additionally you can toast black pepper and add it in the cream if you want a kick in the flavour
I know it sounds difficult and complicated but if you find a video recipe you will see it's not that hard. Also, sorry for any eventual grammar error but i'm not that fluent yet. Please don't take this comment as an insult, my intent was to inform you about the real carbonara recipe so you can try it! The recipe in your video still looks good 😊😊
@vega6762 this is great. Thank you for sharing this authentic recipe. We'll try this sometime 👌🥰
@@CookDineRepeat My pleasure! 😊😊