Pasta, cream, bacon! Cream?
Hi, guys! We're gonna make spaghetti carbonara, a classic Italian dish pasta. Cheese, bacon. What's not to love, right? But it's really controversial. I wanna give you what I think is the most authentic recipe.
So, first up, guys, you only need five ingredients. Guanciale. This is the cured cheek of pork. And as you can see, it's all about the fat. It's salted; it's got peppered; it's dried, and it's aged. Of course, it's similar to smoked bacon, and you can get some pretty good results, actually. But you can see, this is quite lean, so try and get them to not cut off the fat because you need it. Or there's pancetta.
Then, most people use parmesan. But actually, the more classic is pecorino romano. Sheep's cheese. It's crumbly; it's salty. Free-range, organic egg. Pasta. Black pepper. And then, optional, garlic.
So, first up, guys, grab the pasta by two hands, twist it into the water. By twisting it, it won't stick together. Put a tiny amount of salt in this water because the cheese and the guanciale is salty. This beautiful pasta takes eight minutes to cook.
So, I've got my guanciale. I'm gonna remove the skin. And I'm gonna take a nice centimeter-slice of the guanciale, roughly chop this to about half-centimeter chunks. Now, the pan is cold. Turn it on to a medium-high heat. The reason I want it cold is because I want to render the fat out. The guanciale goes into the pan. And this pan is getting hot. Give the garlic a crack, and then put it in the pan. As this starts to sizzle, the fat will just pull out some of that perfume from the garlic.
Then, there's the black pepper. Get your peppercorns in a pestle and mortar. Crack it. Get a little sieve. This is one of the most important little bits, and no one really does it, okay? Honestly. This is the outer skin. This is much milder. What we have here is the inside part of the peppercorn, which is hotter, perfect for a good, hot carbonara. The guanciale is getting golden.
Now, let's get on to the eggs. Eggs are really, really delicate. And if you don't treat these right, you end up with stir-fried noodles. And we don't want that. I'm gonna take a bowl. And I'm gonna crack the egg straight into there. And I'm just gonna add a little pecorino to that, to, like, 20 grams. Now, we're time-sensitive, so we're gonna have a little whisk up.
那我們現在來準備蛋。蛋是非常、非常脆弱的。如果你沒處理好，就會變成炒麵。我們不希望變成炒麵。我現在要拿個碗。直接把蛋打進碗裡。加一點羅馬綿羊奶酪，大概 20 克。我們要很注意時間，所以現在要把蛋攪勻。
We've got dark guanciale. You've got the fat that's come out of it, and that's what you want. You want attitude and color. Now I'm gonna remove that garlic. Turn the heat off. And you're gonna drag the pasta and the water into the pan. Use the water to stop the frying. A bit of water, a bit of water!
That water and the fat—that is what's gonna emulsify to become a creamy sauce. We're not frying anymore. Can you hear that? Quiet. No frying at all. Only then can we think about adding our egg. As we toss, we add some more liquid. Ha-ha. That's the cream. You get the cream through the emulsification of the cooking water, and the fat, and technique, and timing. So as simple as this is, it's technical.
Get your friends, your family—get them around the table. Glass of wine! Look at that, guys. Look at that! Carbonara! And you finish with more pepper. Wow! I'm so excited! Spaghetti carbonara with a beautiful, little finishing of pecorino. That is as classic as I can give you guys. From chefs, from nonnas, it's about quality ingredients: the guanciale, the pecorino romano, quality eggs, the pepper—the technique of the pepper—good pasta, and then the sensitivity of cooking it right. Come on! There's a little platter for two people. And of course, the most important thing when you eat pasta is don't watch it, eat it! That, my friend, is a thing of joy.