How to Make Classic Carbonara | Jamie Oliver

Summary

In this video, the chef demonstrates how to make a classic, authentic spaghetti carbonara using just five ingredients: guanciale, pecorino romano, eggs, pasta, and black pepper. The chef emphasizes the importance of using quality ingredients and careful technique, particularly in rendering the fat from the guanciale and making the creamy sauce without cream. With a focus on tradition, the chef explains the critical steps to achieve the perfect carbonara, from the right timing with the eggs to the delicate balance of flavors. The video concludes with a joyful invitation to share the dish with loved ones and enjoy the results.

Takeaways

• 😀 Guanciale is the key ingredient for authentic carbonara, made from the cured cheek of pork, rich in fat, salt, and aged to perfection.
• 😀 If guanciale is unavailable, pancetta is a good substitute, but always try to get the fatty parts for the best flavor.
• 😀 Pecorino Romano, a sheep's cheese, is the classic choice for carbonara, offering a salty and crumbly texture.
• 😀 Free-range, organic eggs are a better choice for carbonara to ensure quality and flavor.
• 😀 Black pepper is essential in carbonara. The technique of cracking it fresh and sifting it for the spicier inner part enhances the dish's heat.
• 😀 When cooking pasta, twist it to prevent sticking together, and only add a little salt to the water to avoid over-seasoning from the cheese and guanciale.
• 😀 Guanciale should be cooked in a cold pan to render out the fat gradually, not overheat or burn it.
• 😀 The garlic, once added to the pan with guanciale, infuses the fat with its aroma, enhancing the overall flavor.
• 😀 The emulsification of pasta water, guanciale fat, and technique creates a creamy sauce, eliminating the need for cream.
• 😀 The egg mixture should be treated delicately—adding it to the hot pasta with careful timing to avoid making scrambled eggs.
• 😀 The key to a perfect carbonara is timing, technique, and using quality ingredients to achieve the right balance of flavors and creaminess.

Q & A

What are the key ingredients for making spaghetti carbonara according to the script?

The key ingredients for spaghetti carbonara are guanciale (cured pork cheek), pecorino romano cheese, free-range organic eggs, pasta, black pepper, and optional garlic.

Why is guanciale preferred over pancetta in this recipe?

Guanciale is preferred because it has a unique flavor profile due to its fat content, and it’s the more traditional choice. It’s salted, peppered, dried, and aged, which gives it a richer flavor compared to pancetta.

What’s the significance of using pecorino romano cheese instead of parmesan?

Pecorino romano is the more classic choice because it’s made from sheep’s milk, making it crumbly and salty, whereas parmesan is typically made from cow’s milk, which has a milder flavor.

How should the guanciale be prepared for the dish?

The guanciale should be sliced into roughly 1 cm thick pieces, then chopped into half-centimeter chunks. It’s important to keep the fat, as that’s essential for the flavor.

What’s the reasoning behind starting with a cold pan when cooking the guanciale?

Starting with a cold pan helps render the fat out of the guanciale slowly and evenly, ensuring a better texture and flavor.

Why is the garlic added to the pan with the guanciale?

The garlic is added to infuse its aroma into the guanciale fat, enhancing the overall flavor of the dish.

What’s the key to preparing the perfect carbonara sauce?

The key is to emulsify the cooking water from the pasta with the guanciale fat, then carefully adding the egg mixture without scrambling the eggs. This creates the creamy sauce without using actual cream.

Why is it important to use freshly cracked black pepper?

Freshly cracked black pepper provides a more intense and flavorful heat, especially when using the inner part of the peppercorn, which is hotter and more aromatic.

How should the pasta be cooked to prevent sticking?

The pasta should be added to the water by twisting it with two hands. This helps prevent the pasta from sticking together while it cooks.

What’s the final step to achieve the right texture for spaghetti carbonara?

After removing the pan from the heat, the pasta and water mixture should be gently tossed with the egg and pecorino mixture to create a smooth, creamy sauce, without overcooking the eggs.