Carbonara with crab.
We use, no joke, six yolks per pound of pasta.
John's favorite is bucatini.
You might wanna do four; six is a lot.
And why does this look a little bit like cottage cheese?
Because we like to make ours
with both Parmesano Reggiano and Pecorino Romano.
Pecorino Romano is the proper; you have to have that.
But one's sheep's milk, one's cow's milk.
So we don't like to judge.
We put them both in there and we whisk these together.
Now John also likes both peppers.
He likes a little black pepper,
and he likes a little red pepper.
So I put both of those in.
Coat the bottom of the pan.
It's about a quarter of a cup of EVOO over moderate heat.
Don't go crazy, okay?
And when the oil gets hot,
we're gonna add the guanciale
and let it render, or pancetta.
[utensil clinks in bowl]
And that's about a third of a pound
per pound of pasta.
[air whooshes]
Okay, guys, we rendered all of the delicious flavor
out of that guanciale for John's crabonara,
carbonara with crab.
And now I'm grating in some garlic.
My husband likes everything with garlic.
Okay, now, we're going to add in a little white wine,
or you can use white vermouth, dry vermouth.
And we're going to drop our pasta.
[plastic crunches]
The water is well salted.
It should have flavor.
We're gonna put in just over a pound,
half a kilo of bucatini, John's fave.
And then the magic really happens
when we take that magic, starchy,
salty pasta water and marry it into the sauce, okay?
It's awesome.
Tiny bit of thyme to this.
Just give it a little bit of a pop.
Now, thyme is very citrusy,
so I think I'm gonna add just a tiny splash
of lemon juice as well.
Just a little [tongue clicks] pop of color to the crab.
Boop, just a splash.
[spoon clinks against bowl]
All right, all we need now is the pasta.
Hey, reminder, every time we use crab,
make sure you run your hands through it
and make sure there's no tendon or shell in the crab itself.
[air whooshes] Okay, guys,
it's the magic time. [pot scrapes on counter]
We're going to [grunts] drain the bucatini,
and we're going to add that to the crabonara.
Woo, that went everywhere. [laughs]
Get back in there, ya crazy octopus! [laughs]
And we're gonna now toss this
first with that crab mixture.
Now comes that magic part we were talking about
[whisk scrapes bowl]
where we take that starchy cooking water
that we tempered all of our egg yolks with.
Okay, and we throw that in there and we turn the heat off.
Very important, turn the heat off.
This has Pecorino, that's sheep's milk.
Parm, that's cow's milk.
And we don't want the eggs to cook or scramble.
That's why we temper it
with that very important starchy, salty water.
And then you have to give it a moment to thicken.
So we always undercook our pasta
by at least one minute, right?
With carbonara, I try and undercook it
at least a minute and a half to two minutes
'cause it really does thicken beautifully
if you just let it hang out not screaming hot.
Okay.
What do you think, honey, just stick a fork in it?
Oh, yeah.
Don't even need a bowl. [Rachael laughs and grunts]
Oh, that's a heavy baby, hun.
I hope you're hungry.
Oh my gosh. [laughs]
There ya go, honey.
Happy last show of this show. [laughs]
[air whooshes] [wind chimes chime]