Hi I'm Steve Owens you're in Steve's Kitchen and part of this series I'm
doing on Italian pastas
Today I'm really excited because I'm sharing with you a recipes that's very
passionate to me
it's a carbonara and I've been a little bit spoiled
in Italy I've had this and I learned actually how to make
the guanciale which is actually a pigs
cheek this is like a pancetta it is essential for making
good guanciale Now there's a lot of carbonaras out there where they use
cream and mushrooms and chicken things
that's not a carbonara they are great pastas by the way I'm not knocking it
but today we're doing a proper Italian style carbonara now come and have a
look at what the
you need the ingredients you need for this are so very simple
you might as well have a good spaghetti I've got
hand made spaghetti here we've got the guanciale
which has got all the flavor in it just eggs
for making our cream sauce with a little bit all parmigiano
and tiny bit of olive oil and some black pepper
and that really is all you're going to need let's get the pasta on the boil
by the time that's boiling and finished will be serving this
up
now in a pan over here
I've got a couple of litres thats about 3 pints of water just bringing that up to the boil we want
it salted
so I'm going to add around about 20 grams of salt into there
that's about an ounce of salt don't undersalt or oversalt
the water but we do want to get some flavor into this pasta
when the water comes to a boil we're just going to drop our pasta
in there and let it go that is only going to take about five to ten minutes to
cook so we better get on and prepare our sauce
now let's prepare our guanciale which is after all the flavour now this is
quite a fatty Pork don't be shy of it this has so much flavor
we want to cut a piece off here reasonably thick
I'm going to cut it down a nice big block like that
I'm going to cut this one in half
I'm not worried about the rind on it that also has flavor
and then we're just going to take this guanciale and cut this up
in to nice
chunky cubes
so there is our guanciale, I've got a pan
on over here on a medium heat I'm just going to drizzle a little olive oil not
too much because a lot of
oil will come out cooking the of the guanciale we're just going to lift that now
into the pan pop it in there now we 're going to cook this guanciale
through until it's beautiful and crisp and a lot of the oils coming out there are going to add
flavor to our carbonara now the secret of good carbonara is the simple sauce just
come down here
I've got three eggs I'm just going to break two of them
into a bowl here
so that's two whole eggs and because I can
I'm just going to add
an extra yolk in there I just think it adds a slightly creamier
flavor so 3 yolks two eggs
I'm just going to whisk those eggs together
and then we're going to add some parmesan and a little grated parmigiano
I like a big handful in there you get that
wonderful flavor we're just going to mix that in and I like to add a little black pepper
in there as well just whisk this up into a nice sauce
now come and have a look at this guanciale
its crisped up beautifully there I mean
doesn't that look absolutely delicious the oil that's in there has
come from the pork its full of delicious flavor
now my pasta has finished I'm just bringing that out of the water its
lovely and tender look at the colour of
that beautiful egg pasta and now we're going to take this pasta
we'll pop it in there with our guanciale now the heat is off
we are just coating this pasta in all the flavors from the guanciale
now I've allowed that pasta just to cool down for a little moment we've got our sauce here
now that's the cheese and the egg give it another little whisk through
this is going to make the most delicious creamy sauce you don't need cream
just this egg and cheese in there and we're just going to
let that coat over we don't want it to be scrambled egg
looking to get a lovely coating over the pasta
so I'm just coating the pasta over with that
egg and cheese now lets bring that onto a serving plate just come in a little closer
here
we're going to lift that up pop it down here
Now doesn't that look delicious I just want to take a little more of
that parmesan and sprinkle it over the top there
now that is
spaghetti carbonara fantastically delicious
so simple if you haven't tried it this way before you don't have to have the guanciale
maybe get a pancetta
I've got to give this a try the smell is
superb so I'm going to dig in I mean this
is carbonara about as authentic as I can make it here in Australia
absolutely delicious up we go
Fantastic
and try that guanciale too
that is heavenly now my hurry to eat this delicious
dish I forgot one of the most important ingredients I love to put on
just at the end a little bit of black pepper
now that really is the only extra seasoning you want with good
carbonara cheers So it really is as simple as that you can have this dish
on the table in 10 minutes flat from preparation
It tastes fantastic like all Italian food
simple wholesome delicious please share the love
give this one a thumbs up and comment down below if you want to make this
or you do make this share some pictures with me on social media
Facebook Google+ I love to hear your comments be good
see you next time now I want to get on
and eat this so you guys get off and make your own
I'll leave a couple of links up here and don't forget we've got a whole pasta series Italian
food series running at the moment we will be doing the guanciale aswel
I'll leave the links here please comment down below
be good see you next time