Ciao ragazzi, I'm Chef Roberta and today I will show you how to make the perfect carbonara.
Let's see the ingredient for the classic carbonara - we got fresh golden yolk eggs
(you will see why I'm using golden yolk later), then I got spaghetti you can also use rigatoni,
then I go pecorino romano to celebrate the Roman heritage, then I got fresh
black pepper and guanciale. This is a typical roman cured meat. You can of course
use also pancetta but whatever you do make sure you don't use any bacon. Let's start with the
guanciale. We use a guanciale as is a cured meat that has a high fat content and it will
add a lot of flavour to your dish and where to find the guanciale, in any Italian delicatessen.
So the first things is to remove as you can see there is the skin which needs to be removed
and we're just gonna cut it off. It depends how much you're going to use
and now I will do a couple of slices of guanciale. It's enough for two people
as you can see I'm cutting the guanciale about half centimetre pieces.
Now let's separate the eggs. I'm using one egg yolk per person and that's why guys I have used
golden yolk eggs so it will add a really nice colour to your carbonara.
Don't throw the egg white away as you can use it for an omelette for instance
and I have already prepared the pecorino. What I'm gonna use is three tablespoon each egg.
Now you have to mix all together and as you can see there is a very nice
consistency which is not too liquid but that's what we need to make a good carbonara. A few
recipes they also have Parmigiano but I will suggest to use pecorino only.
And as you can see it is a very nice consistency to our cheese and eggs and look guys that's the
golden yolk eggs that I have suggest you to use it to add beautiful colour to the carbonara.
So when you start with guanciale, make sure that you start from a cold
pan which you're gonna simply put it in and then you switch on. This
is in order to release all the fat from the guanciale slowly and it will not burn it
and now guys that the guanciale he start to cook it's time for you to cook the pasta.
Make sure you check the minutes on the package if it says nine minutes, well I want you to cook only
seven in the remaining two minutes I will show you guys how to combine all the ingredients together.
As you can see guys, the guanciale is start to cook and release all the fat. That's why you don't
need any oil or butter. Fab ragazzi, the guanciale is ready it's nice and crispy we're going to
remove from the pan and keep the fat into the pan so we can combine with the spaghetti later.
So now that we have removed the guanciale, I want you to add a few slowly just slowly a few
tablespoons of water leave it to cook for just a few seconds and we are going to add our spaghetti,
as I say before they are very al dente because I want you to cook for the last couple of minutes
into the pan and as we say in Italian, we say risottare, it's coming from risotto word
so what you do you adding water as soon the pasta will absorb but this way the
pasta will get nice and creamy because the pasta will release all the starch.
So as you can see guys I always try to keep less water as possible. Remember you can always add,
keep always your water the pasta water with you so in case it gets
too dry you can add a little bit more but I will suggest to don't add it too much.
So guys I have removed from the heat it's very important because if you continue to mix the
ingredients, especially the eggs, on the hob you will get the scrambled eggs and that's what you
don't want. So you can see it's nice and hot I got all the creamy for the cream from the pasta only
now it's time to add the eggs that we prepared before. Don't worry as I say you keep the pasta
water just in case just in case it gets too too dry and I want you to mix
all together.
I didn't add any extra water just a little bit and remember if you if you wanna you can add just a
splash or more water and continue to mix. Can you see already how nice and creamy is the carbonara?
Fantastic, the carbonara is ready to be plated. We are going to add the guanciale, you can add
right now or if you wanna you can just leave it on each portion to make it
nice on top to see all the guanciale.
Nice carbonara, it's ready. So what I also like to do with the the guanciale,
because it's nice and crispy so we are going to roughly chop if you if you like you can so
you get more bits of guanciale and we are just ready to plate. We are going to do
one. Let's put a little bit more let's be generous today
and two on top
let's add a little bit of sauce.
and you're going to add the beautiful guanciale on top and guys don't forget
nice and fresh black pepper
Buon appetito, ragazzi! Carbonara!