I am Antonio Curluccio, welcome to my kitchen. I show you how to make the real Carbonara.
Most of the people they get it wrong and let me show you why. Now this is boiling water
to which we add in the ration of ten grams per litre of water, salt - has to be like
this. And immediately then we put in, has to be boiling, pasta. In this case it's sort
of spaghettini; the biggest size of spaghetti. While this is cooking, it takes a good ten
minutes, and no oil please, no oil. You don't need it, you just need to stir a little bit
while it's in it and that's it. Now for the original carbonara you need the guanciale
which is the cheek, the pork cheek and the Romans they are very special in that because
they do it, they cure it like ham or like pancetta and it's very tender, very tasty
and tender. Now you have to cut it in chunks, you can use, naturally, also pancetta; the
normal pancetta which is this one here but I like the guanciale when I have it obviously.
And this is a recipe for two people. Big chunks. The Romans, they are mad for this pasta. If
there is a Roman pasta it's this one here. This quite a lot for two people, let's see.
And the only thing we are to do now to make the sauce is to take good olive oil, put it
in the pan. There you are. Put the guanciale into that and this is the beginning of the
sauce and mostly also the end of it because the rest is coming here into the bowl. And
now you take some good eggs and for two people you take two eggs. Oh lovely colour, look
at this. To be a little bit naughty I take just the yolk and we beat it and to this you
don't add any, any, any cream. Absolutely forbidden. So this is the beginning of the
sauce. So we put a bit of parmesan, in Rome they use also pecorino cheese which is a cheese
to be grated. There are fresh pecorino and aged pecorino but it's lovely to have a little
bit of this. Abundant pepper. And another stir and this is the sauce. I wouldn't put
any salt with it because the bacon here is quite salty, it's preserved. You reduce it
a little bit because I'm going to see what the pasta does. I can see it is still stiff
so I put it back again, another three or four minutes. Now here's the bacon that has produced
also quite a lot of fat. Should you be not wanting the fat, I show you a little trick.
Here we are, and do this. You absorb a little bit of the fat and you take it off like this,
very simple. So the pasta seems to be doing well here. Let's taste, now should be enough.
I switched off the gunaciale because it's too hot and it's exactly what I don't want,
to be too hot. So now I take the pasta and I put it into the, yes, there. And you flavour
it like this. You let it cool down in doing this. It shouldn't be too hot because what
is going to happen now should be the temperature enough to coat the egg around the pasta. And
now it comes the pièce de résistance, the actual sauce. There you are. And now we stir
it like this. You see usually by this stage the heat is so much in the wrong cooking that
the eggs become scrambled eggs. Not too scrambled and this is the Carbonara.
And now the last touch which is the embellishment; parmesan or pecorino, depending what you like, and
in my opinion, also a nice touch of pepper. This is decoration for me. And this is the
real Carbonara, the only one. And it's exactly how should it be, creamy without adding cream
because this is the usual thing. Like this is just fantastic.
Mmmmm, come on everybody
you should taste this, it's just wonderful.