Penne alla carbonara - Si fa così | Chef BRUNO BARBIERI

Summary

Join in the celebration of Carbonara Day with a traditional yet contemporary recipe that has gained global recognition. This culinary journey emphasizes the importance of following the recipe's traditions and using high-quality ingredients such as fresh eggs, Italian pasta, and guanciale. The video script provides a step-by-step guide, highlighting the preparation of the key components like the pepper, cheese, and the cooking of the guanciale. It also discusses the various schools of thought on preparing the dish and the personal preferences that can make each Carbonara unique. The final product is a creamy, perfectly seasoned pasta dish that respects the essence of Italian cuisine.

Takeaways

• 🍳 Carbonara Day is celebrated as one of the most important days of the year, highlighting the global recognition of this Italian dish.
• 🥚 The recipe for carbonara emphasizes the importance of following tradition and using high-quality ingredients, such as fresh eggs, Pecorino Romano cheese, and guanciale.
• 🧀 Guanciale is a crucial ingredient, and the dish does not call for cream, as is sometimes done in other versions of carbonara.
• 🍳 The guanciale should be fried slowly to render out its fat and cook it until it's crispy on the outside but still tender on the inside.
• 🥄 Pasta water is not salted during cooking, but a little bit of the cooking water is added to the egg and cheese mixture to create a creamy sauce.
• 🍳 The egg and cheese mixture is prepared separately from the cooked pasta, and the heat of the pasta is used to cook the egg, creating a creamy, non-scrambled texture.
• 🧂 Pepper is added at the last minute, ensuring that it remains fragrant and not burnt, and a generous amount of Pecorino Romano is used to top the dish.
• 🍝 Penne or rigatoni are recommended as the pasta of choice, with a preference for shorter pasta shapes over longer ones.
• 👨‍🍳 The script provides insights into different schools of thought on preparing carbonara, such as the preference for chunkier guanciale or the brief blanching of guanciale in water.
• 🎓 The process of making carbonara is likened to a lesson or a demonstration, emphasizing the importance of technique and respect for the dish's origins.

Q & A

What is the significance of the day mentioned in the script?

The day mentioned in the script is Carbonara Day, which is considered one of the most important days of the year because it celebrates the preparation of a remarkable and globally recognized dish - the carbonara.

What are some key rules for making a traditional carbonara?

Some key rules for making a traditional carbonara include not using cream, cooking the egg well, and not using pasta with a rough texture inside, as seen in some parts of the world.

What are the main ingredients of a classic carbonara?

The main ingredients of a classic carbonara are guanciale (pork jowl), fresh eggs, high-quality Italian pasta, and a large amount of finely ground black pepper.

How is the pepper prepared in the recipe?

The pepper is first crushed, then beaten to release its aroma. It is lightly heated to remove any acidic taste and is used to season the eggs and the final dish.

Why is it important to use high-quality ingredients for carbonara?

Using high-quality ingredients is crucial for carbonara because it enhances the flavors and ensures the dish adheres to traditional standards, resulting in a better final product.

What type of pasta is recommended for carbonara?

For carbonara, a pasta with a rough texture is recommended, such as rigatoni or spaghetti, to allow the sauce to cling well to the pasta.

How is the guanciale prepared in the recipe?

The guanciale is lightly browned in a pan, and the rendered fat is set aside to be mixed with the eggs. The guanciale should remain soft on the inside and crispy on the outside.

What is the process for combining the ingredients to create the carbonara sauce?

The process involves beating the eggs with the heated pepper, adding the rendered guanciale fat, incorporating pecorino cheese to create a creamy sauce, and finally adding a bit of pasta cooking water to achieve the right consistency.

How is the pasta cooked for carbonara?

The pasta should be cooked al dente, and it is important not to salt the cooking water beforehand. The pasta is then tossed in the pan with the sauce off the heat to ensure the egg doesn't scramble.

What are the final steps for serving carbonara?

The final steps involve seasoning the pasta with the sauce, adding a generous amount of grated pecorino cheese, and serving it with a final sprinkle of pepper and more cheese on top.

What is the chef's personal preference for the texture of the carbonara?

The chef prefers the carbonara to be slightly greasy and a bit rough, with a crispy outside and a soft inside, similar to how it might be prepared at home.