Real Spaghetti Carbonara | Antonio Carluccio
RIP dear Antonio. You will be truly missed. X
The legendary Antonio Carluccio finally makes his debut on Food Tube! We are honoured to have this incredible chef, author, restauranteur and old friend of Gennaro Contaldo share with us - and you - his authentic Italian carbonara recipe. So simple. So tasty.
What's your favourite pasta recipe Food Tubers? Any other great tips or methods for making this most classic of dishes? Please get in touch in the comments box below.
Would you like to see more of Antonio on the channel? If you shout loud enough we'll ask him very nicely to do some more videos!
Recipe here:
In the meantime you can read more of his fantastic pasta recipes in his new book:
And you can read more great recipes in the Two Greedy Italians book written with Food Tube's very own Gennaro Contaldo:
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Perfect Spaghetti Bolognese |
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Carbonara | Basics with Babish
Carbonara has been the subject of some severe bastardization here in the states, where we regularly eschew Italian tradition in favor of garlic, bacon, and green peas for some reason. Today we're doing both the old-school and illegitimate versions of the hotly-contested dish, both of which deserve their place in your grandmother's handwritten recipe cards.
Recipe:
See those chefs tear me apart here:
Music: A Beautiful Life by Broke for Free
+ Traditional Carbonara shopping list:
1/2 pound guanciale (can substitute with pancetta)
3 large eggs
1 egg yolk
4 ounces of cheese (Pecorino Romano or Parmigiano-Reggiano)
Ground black pepper
Spaghetti noodles
+ Modern Carbonara shopping list:
1/2 pound thick cut bacon
Parmesan or Romano cheese
3 large eggs
1 egg yolk
Ground black pepper
Garlic
1/3 cup starchy pasta water
Bucatini noodles
Carbonara
Here’s the proper way to make carbonara - before people started cheating by adding cream. It’s made using eggs and parmigiana reggiano which, when vigorously mixed with starchy pasta cooking water, forms a beautiful creamy sauce.
You’ll love how creamy and rich it tastes but you don’t get that weighed down feeling like you do after eating pastas made with loads of cream!
PRINT RECIPE:
How to Make SPAGHETTI CARBONARA (Approved by Romans)
Spaghetti carbonara recipe – original and approved by Romans! Before we start, the number one rule is simple –REAL SPAGHETTI CARBONARA RECIPE IS MADE WITH EGGS, NOT CREAM!
Combine fresh eggs, with crispy guanciale, salty pecorino cheese and pepper to create the perfect, classic Roman pasta dish, Carbonara. In this video recipe, I tested out my traditional version with some locals from Rome and they loved it! Make this classic the right way and I promise, your tastebuds will thank you.
#spaghetticarbonara #howtomakespaghetticarbonara #carbonara
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HOW TO MAKE SPAGHETTI CARBONARA
INGREDIENTS:
5L Water
Pinch rock salt
300g/10 oz Spaghetti (or Spaghettoni/Rigatoni/Paccheri)
150g/5.3 oz Guanciale
200g (2 cups) Pecorino cheese
4 eggs
Pepper
UTENSILS:
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Mixing bowl
Fork
Ladle
Long set of tongs
METHOD:
1. Spaghetti carbonara takes just a short time to make so first up, boil the water to cook your pasta in a large pot.
2. Cook the pasta according to the packet instructions when it comes to time, making sure the pasta is al dente.
3. Cut the skin off the guanciale (making sure to leave the peppery/seasoned crust), then slice it into thin strips.
4. Put the large fry pan on the stove at a low to medium heat. For the spaghetti carbonara recipe to be just right, add the guanciale into the pan, let it cook very slowly and it will create its own delicious oil.
5. Let the guanciale simmer and crisp up very gently.
6. Get your mixing bowl and add 4 eggs, then whisk them really well.
7. Next, add the pecorino cheese to make this spaghetti carbonara recipe, and lots of pepper before mixing it together really well. This will create a scrumptious cream for you to add to your pasta.
8. Once the pasta has boiled to your preferred taste, using a set of tongs, take out the pasta from the boiling water and add it straight to the pan, making sure small drops of the water mix into the pan too.
9. Turn off the cook top, so the pasta and guanciale stop cooking.
10. Next, using the ladle, get a full scoop of pasta water out of the pot and add it to the egg and cheese cream, then mix through well using a fork.
VINCENZO’S PLATE TIP: The pasta water is the KEY to making the Spaghetti Carbonara recipe PERFECTLY! Don’t miss this step!! It will help to combine all the ingredients well and they will stick to the pasta better.
11. Now, turn the cook top back on a low heat, add some pasta water to the pan, and now, pour the cream over the top, then mix it through using your tongs – be gentle, but fast! Let it cook through but don’t let the eggs scramble or you will end up with a frittata!
12. Keep mixing the cream through until it just starts to thicken, stir is through and then serve.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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