Penne alla carbonara - Si fa così | Chef BRUNO BARBIERI

Bruno Barbieri Chef

6 Apr 202318:11

Summary

TLDRJoin 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.

Outlines

00:00

🍳 Preparing the Classic Carbonara Ingredients

The paragraph begins with an introduction to Carbonara Day, emphasizing the dish's global popularity and importance. It outlines the essential ingredients for a traditional Carbonara, including fresh eggs, guanciale, and high-quality Italian pasta. The speaker highlights the importance of following the recipe and tradition closely, starting with the preparation of the pepper. The process of crushing and heating the pepper to release its aroma and reduce acidity is described in detail, setting the stage for the next steps in the recipe.

05:01

🥓 Cooking the Guanciale and Preparing the Sauce

This paragraph focuses on the cooking of guanciale, discussing various cutting techniques and personal preferences for the dish's texture. The speaker shares a personal preference for a thicker, more rustic version of the Carbonara. The process of cooking the guanciale in a hot pan is detailed, including the initial slow cooking to render the fat and the subsequent higher heat to achieve a crispy exterior while keeping the interior tender. The paragraph also touches on the idea of blanching the guanciale in water for a moment to seal in the juices, and the importance of not wasting any ingredients, such as using trimmings for other dishes.

10:03

🍳 Combining the Ingredients for the Carbonara Sauce

The paragraph describes the process of combining the cooked guanciale fat with beaten eggs to create a creamy base for the Carbonara sauce. The addition of pecorino romano cheese, which is emphasized as a key ingredient, is detailed. The speaker explains the importance of adding the cheese gradually to create a smooth cream. The paragraph also covers the preparation of the pasta, with a preference for short pasta shapes like penne, and the recommendation to cook the pasta al dente. The sauce is then completed by adding the pasta to the egg and cheese mixture, with a reminder to avoid cooking on the heat once combined to maintain the desired texture.

15:05

🍽️ Serving the Perfect Carbonara Dish

The final paragraph focuses on the final steps of preparing the Carbonara, including the addition of the cream sauce to the cooked pasta and the careful folding in of the mixture to ensure a perfect blend. The speaker emphasizes the importance of adding the sauce off the heat to prevent the eggs from curdling. The paragraph concludes with the recommendation to taste the dish and adjust seasoning as needed, with a preference for a slightly crunchy texture. The speaker also suggests adding a final sprinkle of pecorino romano and freshly ground pepper to enhance the flavors before serving. The paragraph ends with a celebration of Carbonara Day and an invitation to enjoy the traditional Italian dish.

Mindmap

Keywords

💡Carbonara

Carbonara is a traditional Italian pasta dish originating from Rome, known worldwide for its simple yet distinctive combination of ingredients. The dish typically includes spaghetti, eggs, Pecorino Romano cheese, guanciale (pork jowl), and pepper. In the video, the focus is on preparing an authentic Carbonara, emphasizing the importance of following traditional methods and using high-quality ingredients.

💡Guanciale

Guanciale is a type of Italian cured meat made from pork jowl. It is a key ingredient in the traditional Carbonara recipe, adding a unique flavor and texture to the dish. The video script emphasizes the importance of using guanciale and describes the process of preparing and cooking it to render out the fat and achieve the desired tenderness inside with a crispy exterior.

💡Pecorino Romano

Pecorino Romano is a hard, granular cheese made from sheep's milk, known for its sharp and tangy flavor. In the context of the Carbonara recipe, it is used to add saltiness and a distinctive flavor to the sauce. The video stresses the importance of using high-quality Pecorino Romano and incorporating it into the egg and cheese mixture that forms the base of the Carbonara sauce.

💡Eggs

Eggs play a crucial role in the Carbonara recipe as they form the base of the creamy sauce when combined with the cheese. The video script highlights the importance of using fresh eggs and carefully incorporating them into the hot pasta to create a smooth, creamy consistency without scrambling the eggs.

💡Pepper

Pepper, specifically black pepper, is an essential seasoning in the Carbonara dish, providing a sharp contrast to the creamy sauce and rich flavors of the guanciale and cheese. The video script describes the process of crushing and heating the peppercorns to release their aroma and slightly reduce their acidity before incorporating them into the dish.

💡Pasta

Pasta is the foundation of the Carbonara dish, with spaghetti being the traditional choice. The video script emphasizes the importance of choosing a high-quality Italian pasta and cooking it to the desired level of doneness, typically al dente. The type of pasta and the cooking process are crucial to the final texture and flavor of the dish.

💡Tradition

Tradition in the context of the video refers to the adherence to the classic methods and ingredients of preparing Carbonara. The script highlights the importance of following the traditional recipe to achieve an authentic taste and experience. This includes the use of specific ingredients like guanciale and Pecorino Romano, as well as the cooking techniques that have been passed down through generations.

💡Cooking Techniques

Cooking techniques refer to the methods used to prepare and cook the ingredients in the Carbonara dish. The video script provides detailed instructions on how to cook the guanciale, heat the pepper, and combine the ingredients to create the sauce. Proper cooking techniques are essential to achieving the desired texture and flavor in the final dish.

💡Authenticity

Authenticity in the context of the video pertains to the genuineness and adherence to the traditional Italian recipe for Carbonara. The script emphasizes the use of specific, high-quality ingredients and methods to ensure the dish tastes as it would in its region of origin. Authenticity is important for both cultural preservation and culinary excellence.

💡Culinary Creativity

Culinary creativity in the video refers to the personal touches and variations that different chefs or home cooks might bring to the traditional Carbonara recipe. While the video emphasizes the importance of tradition, it also acknowledges that there are various schools of thought on how to prepare the dish, such as different ways of cutting the guanciale or the preference for pasta shape.

Highlights

Today is Carbonara Day, celebrating one of the most important dishes of the year.

The carbonara is a dish known worldwide, comparable to spaghetti with tomato sauce, pizza, and lasagna with bolognese sauce.

The carbonara has strict rules, and it's essential not to add cream, but to use a good quality guanciale and fresh eggs.

The importance of using high-quality ingredients like fresh eggs, Italian pasta, and well-seasoned pepper.

The process of preparing the peppercorns by crushing and heating them to release their aroma without burning.

The Romano cheese must be strictly from Rome, and it's used to create a creamy sauce with eggs.

The art of cutting guanciale, with different schools of thought on the preferred size and shape.

The cooking process of the guanciale, starting slowly and rendering the fat for later use in the sauce.

The recommendation to not discard any part of the guanciale, as every bit can be used in different ways.

The pasta should be cooked al dente, and the type of pasta used is crucial for the dish's success.

The sauce is made by combining the eggs, rendered fat, and Romano cheese, creating a creamy texture.

The importance of adding the sauce to the pasta off the heat, to prevent the eggs from curdling.

The final step of adding a pinch of the cooking water to the sauce to achieve the perfect consistency.

The recommendation to season the pasta with salt after it's cooked and mixed with the sauce.

The method of serving the carbonara, with a light sprinkling of freshly ground pepper and more Romano cheese on top.

The personal preference for the pasta's doneness, whether al dente or a bit more cooked.

The celebration of Carbonara Day as a way to honor Italian culinary tradition.