How to Make Next Level SPAGHETTI alla CARBONARA

Summary

In this engaging and energetic video, the chef shares his unique 2021 take on making the creamiest carbonara. He walks viewers through the entire process, from selecting the right pasta and ingredients like pecorino and guanciale to creating a rich, creamy sauce without using actual cream. The chef emphasizes technique and passion, showcasing the importance of texture and flavor in every step. With a fun, lively approach, the chef encourages viewers to master this iconic Italian dish while staying open to improvements in future versions. The video is full of enthusiasm, humor, and mouth-watering visuals that highlight the art of carbonara.

Takeaways

• 😀 The carbonara recipe uses square spaghetti, which is thicker than usual and provides a unique texture.
• 😀 Guanciale, an Italian cured pork cheek, is preferred over pancetta for its rich flavor, though substitutions are possible for dietary restrictions.
• 😀 The recipe avoids adding salt to the pasta water, relying on the saltiness of Pecorino Romano cheese.
• 😀 The carbonara sauce is made with 3 egg yolks and 1 whole egg, ensuring a creamy texture and rich flavor.
• 😀 Pecorino Romano cheese is key to the flavor, with some people choosing to mix it with Parmigiano or Grana Padano for variation.
• 😀 Guanciale is cooked gently to render out the fat, which crisps the meat while keeping the fat tender.
• 😀 The egg and cheese mixture is enhanced with pasta water, creating a smooth, creamy sauce without using heavy cream.
• 😀 Black pepper is a vital ingredient, added generously to enhance the flavor and aroma of the dish.
• 😀 The key to a creamy carbonara is to stir everything together gently without scrambling the eggs, creating a velvety finish.
• 😀 The guanciale is used in two steps: part of it is added to the pasta for flavor, and the rest is sprinkled on top as a garnish for extra texture and richness.

Q & A

Why is pecorino cheese preferred for making carbonara in this recipe?

Pecorino cheese is preferred because it adds a rich, salty flavor to the carbonara. While some may choose to mix it with parmigiano or grana padano, using 100% pecorino romano enhances the traditional taste of the dish.

What is the role of egg yolks in this carbonara recipe?

Egg yolks are used to create a creamy, velvety sauce for the carbonara. The recipe uses three egg yolks for 300 grams of pasta to ensure the sauce achieves the right texture, with the additional whole egg providing extra creaminess.

Why is no salt added to the pasta water in this recipe?

No salt is added to the pasta water because the pecorino cheese already provides enough saltiness, eliminating the need for extra salt in the pasta water.

What makes guanciale an essential ingredient in this carbonara recipe?

Guanciale is key to achieving the unique flavor of carbonara. The fat from the guanciale renders out during cooking, giving the pasta a rich, savory taste. Its texture, crispy on the outside and tender on the inside, adds depth to the dish.

How does the recipe ensure that the egg mixture does not scramble when combined with the hot pasta?

To prevent the egg mixture from scrambling, the pasta is combined with the egg and cheese mixture off the heat, using pasta water to adjust the consistency and create a smooth, creamy sauce.

Why is the pasta water important in this recipe?

Pasta water is crucial because it contains starch, which helps bind the egg mixture with the pasta, creating a smoother, creamier carbonara sauce.

Can this recipe be adapted for vegetarians or those who cannot eat pork?

Yes, the recipe can be adapted by replacing guanciale with alternatives like zucchini or prawns. While guanciale is traditional, there are options for those with dietary restrictions or preferences.

How is the carbonara finished after mixing the pasta with the egg sauce?

Once the egg mixture is combined with the pasta, a generous amount of freshly ground black pepper is added, followed by tossing the carbonara to ensure it is evenly coated and creamy.

What is the significance of using a salad bowl to toss the carbonara?

A salad bowl is used to toss the carbonara because its size makes it easier to mix and ensure the creamy egg mixture coats every strand of pasta evenly.

What makes this carbonara recipe 'the creamiest' according to the chef?

The creaminess comes from the combination of rich egg yolks, the high-fat guanciale, and the precise balance of pasta water and pecorino cheese, which all contribute to a luxurious, smooth sauce.