$174 vs $10 Pasta Carbonara: Pro Chef & Home Cook Swap Ingredients | Epicurious

okie dokie okey dokey thank goodness i'm ambidextrous [Music] hi i'm frank i'm a professional chef and these are my 174 dollar pasta carbonar ingredients hi i'm lorenzo and i'm a home cook and these are my ten dollar pasta carbonara ingredients this guy like i didn't know that was gonna happen peas and cream that is some cheese i was planning on making a homemade kitara pasta carbonara with a 24 month aged parmesan cheese i had some double o flour and some farm fresh eggs to make my own pasta by hand i have never made pasta in my life other than boiling the water and shoving it right in i had some guanciale which is super fancy bacon and some premium parmesan and pecorino cheese wow that is you stinky along with a lovely olive oil and an even lovelier bottle of red wine am i putting wine in this it was going to be rich creamy and absolutely spectacular with lorenzo's recipe i have some ingredients you might find in your pantry or your local grocery store these may be simple ingredients but with a little technique and a little chef magic i can make it beautiful if i had a guest this would probably cost around 10 bucks i'm the one that does the grocery shopping i know the groceries if i had to guess this would cost about 222 well that's a very expensive plate of pasta this is frank's recipe book no gps whatsoever no connect the dots no abc's lorenzo remember this pasta is not all that hard pasta carbonara is a pretty simple dish but i don't know about this situation worry about your technique don't worry about so much the ingredients this is the part where i call rose rose rose actually lorenzo you're on your own this time you're joking rose couldn't make it today so time to leave the nest little chickadee what the fudge yes let's do it yes let's do it okay i hate you all the biggest challenge right off the bat is home made spaghetti i usually just scan it in the grocery boop i'm gonna have lorenzo do this granny style and by granny style i mean he's gonna make a pile of his flour now we've got montezuma he's gonna make a volcano we're gonna crack our eggs in there a little bit of salt and then we're going to whisk our eggs with a fork we don't want our volcano erupting volcano save once we get to a point where the eggs aren't going to run out anymore we start to bring our flour in and then we start to knead never done this before and i fairly simple so far and we're gonna knead our dough until it's nice and smooth like my bald head that's cute as heck when we need the flour we're really working the gluten and the gluten is really tough and this is why we let the pasta rest for about 20 minutes so that it's easier to roll out and we get nice kind of long strands of spaghetti i'm gonna let it rest for a while from lorenzo i have some peas and parmesan when carbonara came across the big ocean people decide they want to put peas in it and i'm going to have a little fun with it i'm going to dehydrate them both this is going to be the topping for my finished dish like a little bit of a garnish a little bit of sprinkle a little bit of flair basically what a dehydrator does is it takes the moisture out of things with a small amount of heat and some fan give it a shake to get it nice and flat and even get my peas onto the mat as well these are frozen peas i'm going to put them in one single layer because if they're on top of each other they're not going to dry evenly and then these puppies are going to go into my dehydrator dehydration takes a while so that's why we're doing it first this is going to be in there about six hours my pasta dough has been resting for a while i need to roll it out first off let me flower my table here okay oh that's a nice little bite it took out of that okay let's see what to do what to do what to do uh trying to work this it's a workout i think this is good i mean it is a very thin sheet i'm gonna do another one hello i don't know if you're supposed to do uh it like this at all i have no idea pasta let's cut these out so i'm gonna have a little fun today and play with the whole idea of carbonara i'm gonna make a carbonara frittata classically a frittata is a baked omelette it's gonna be like carbonara but in a pie cut slice makes sense right one thing you want to make sure when you cook dry pasta you want the water to be salty not so salty that it's not edible but you want it to be sea salty and i want it to be at a full rolling boil if it's not boiling it's going to clump together and stick together everybody into the pool rigatoni is one of my favorite cuts of pasta i like the the bite it has i like that the sauce kind of gets stuck inside of it too until it comes back to a boil you got to keep it stirring to keep it separate and so it doesn't stick to the bottom this is going to take approximately 10 to 12 minutes okay may i look on top oh smoke what the heck i thought i was gonna have a cranker oh i just press it down alla katara okay i see i'm just gonna get started the katara is a contraption that has guitar strings that's where it gets the idea flower liberally yeah i mean i don't know and what you're gonna do is you're gonna take your flat pasta sheet put it on top and you get something that looks like a rolling pin and you push it through cool cool cool cool wow homemade spaghetti a la katara get out of town that's awesome how fun is that kaders people thank you katara how do you test pasta you take a piece of pasta and you test it right this still has a little bit of a white ring in it it's a little before al dente but i'm okay with that because the pasta is going to sit for a minute and it's going to continue to cook let's strain it out give it a quick rinse just to kind of slow down the cooking all the italians out there don't get upset with me normally you don't want to put oil on pasta because the sauce won't stick but i'm not saucing this pasta i'm making it into a frittata so i'm not worried about the oil oil's going to have flavor and it's going to stop my pasta from sticking together and getting to be clumpy and we're just going to give it a quick toss so it doesn't stick together this method that i'm doing is totally different than you would from normal carbonara right this is frank going off on a tangent it's gonna be okay it looks like got some pork jowl guanchale is actually the jowls of the pig that are cured guanchali's salty fatty and it's traditionally what we use in carbonara cured meat has a lot of salt spices on it that you're supposed to take off i believe i like to cut my guanciale into lardon which is a french term for kind of thick matchsticks i don't want it just to be a flavoring i want it to be a nice component of the dish that gives you some like nice heartiness i like to start with just a little bit of olive oil in my pan i'm gonna throw those pieces of guanciale in there wow it smells so good already render them out until they're just slightly brown on the outside and we've got a lot of fat in the pan he's going to save the guanciale that's cooked and he's saving the fat because the fat's going in there too fat equals flavor i'm gonna turn the heat off and move on to the next step lorenzo gave me bacon carbonara needs to have some sort of pig product bacon works for me i'm gonna use a little olive oil just to start my bacon out this is just the personal preference of mine i'm just gonna cut my bacon into nice strips a little thicker because i want to see the bacon in my dish right into my pan i'm going to use everything i'm using the bacon i'm going to use the fat i'm also going to use the pan i think the bacon's good it's sitting in its fat and i'm going to leave it in its fat so it's going to carry over cook a little move it to a cooler spot on my stove and just let it sit in the pan until we're ready to make this frittata okay so i'm gonna start prepping my sauce and i have these lovely chunks of cheese parmesan reggiano and this is the pecorino i'm just gonna take it chunk off here i'll probably need more but for now it's uh do that wow oh that smell i'll get more in a second okay this is the 24 month aged parmesan that is delicious lorenzo sent me cream for this cream is not something that normally goes into carbonara that creaminess comes from the technique not from actually using milk product or cream in your dish so what i decided to do is make a custard that'll be the base of our frittata first thing i'm going to do is crack my eggs i think i'm going to do the eggs first off two holes one i'm probably not gonna use all this cream i don't want it to stop my custard from setting so i'm gonna add about half right now nice couple of big pinches of salt uh lorenzo sent me pre-ground black pepper i tend not to use this in my house i find when you grind your own pepper you get more fragrance you get a little more heat so i'm going to add a little extra black pepper just to give it a little like oomph right and what we're going to do now is break up our yolks and blend this really well i am going to whisk these together there it is that's our custard nice and peppery okay so this portion is complete because lorenzo was so generous with the cream i'm going to make a garnish with it this is going to be a savory black pepper whipped cream you got to try it right we gotta throw it out there i'm going to season it up lightly i want the sweet cream to kind of come through right you can see my cream is starting to bubble away i'm gonna shut it off and i'm gonna add a nice generous helping of my black pepper and i'm just going to let this steep for about five minutes we'll extract some of those black pepper flavors and some of the floral notes of the black pepper as well as a little bit of heat let's get this strained out if there's a few black pepper flakes in there or if it has a little color in it it's fine it's not a big deal let's get this in the fridge and chill it completely i guess i'm supposed to toast some peppercorns how about let's do about like a tablespoon or something let's see you're gonna toast your peppercorns because when you toast them it brings out some of those nice essential oils and makes them a little more fragrant and toasty okay i can smell the pepperiness coming off of this i think it's done it's a really quick toast we are gonna put this in it smells fantastic you guys my pepper infused cream is completely chilled i got myself a cold bowl let's whip it up uh just throw it in there make sure like if there's any sort of flex in the bottom that there's too many flecks you can just leave them there a whisk is meant to produce bubbles so if i tilt my bowl like this what do you see lots of bubbles right it's almost like an up and over where you're seeing lots of air bubbles we're getting nice and fluffy all right i think we're there put my whisk in form a peak see how the peak points up firm peaks or stiff peaks so our black pepper whipped cream is done let's put it in the fridge until we're ready to plate uh here we go wow this is old school isn't it i'm just gonna add a half of this i'll save a little bit later i love adding more pepper to my carbonara but let's go half for now it's not even cooked yet you guys and it looks fantastic okay really the next step is me getting the pasta cooking and putting the stuff together our peas and cheese are done they've been in here for about six hours look at them those are little nuggets of happiness and let's check out the cheese the cheese is a little drier it still has a little bit of that the fat to it that's what i'm looking for i want a little bit of kind of salty crunch to this now i have my peas i really just want to kind of beat them up a little and so they're not gonna break anyone's teeth i don't really want it to be a dust i just want it to be a nice crunchy kind of bite at the end all right that looks sufficiently cracked open let's go right into this bowl and here we have it dehydrated peas and dehydrated cheese our garnish for our carbonara frittata i am presenting you my mizen floss get your mise en place together make sure you have everything you need you don't want to stop to have to go get a pair of tongs what i have here is first of all my boiling water which i will salt with a fancy sea salt the ocean and the sea here we go oh look at that time to assemble our carbonaro frittata say that 10 times fast all right let's get our custard in the bowl i am going to add pasta i don't think i'm gonna use it all bacon with all the fat don't wash this pan put it aside just like this let's give this a stir and then we're going to put in a nice helping of cheese i think i'll start with just two little nests of my fresh guitar because it's going to cook up really quick so i'm going to do it quickly and i'm stirring right away as i burn my left hand when we finally put this dish together the eggs the cheese the pasta pasta water the fat is all going to emulsify into this glorious creamy sauce i'm going to put the pasta right in it only took a couple minutes guys it's okay if i used to have a little bit of a water in here because i'm gonna add water as a matter of fact i saved my pan that has all that nice bacon fat in it and try and even everything out i want the pasta to be evenly dispersed so that when i cut into it there's not just a super eggy part with no pasta my pan was nice and hot it's bubbling away i'm gonna get a nice crispy brown bottom let's get in the oven let us throw our guanciale in and our rendered oil lovely lovely i'm just going to hold it and let it drip i'm using all of it in case our sauce is a little too thick we want to take a little that seasoned pasta water and put it in just to make our sauce creamy oh it's getting creamy it doesn't get better as it sits so make sure your guests are ready to eat i don't want any lumpy dry cold pasta oh chihuahua carbonara all right it's been about 20 minutes you can see that it's nice and bubbly and brown and crunchy on top we want to let this set for about 10 minutes before we cut into it so it's not a sloppy mess i'm gonna stand here intently staring at the pasta frittata until it's time [Music] it is that time to play guys oh my gosh sorry sorry i'm gonna do the old surgeon style cut drum roll please look at that look oh my gosh i'm so happy about this the back is nice and crunchy the pasta and the egg is holding everything together the cream and everything got into the rigatoni i'm gonna say this is a winner before i even finish it i'll clean it up in a minute pepper i like adding pepper and then oh my gosh why not more cheese i'm going to take that black pepper cream and we're going to make a quinoa i was taught the two spoon method shake them off get your cream and just kind of go and make your football shape just a little dollop right there last but not least let's make this ultra fancier and finish with some delicious beautiful extra virgin olive oil take some of our nice crunchy cheese and then some of our nice dried out peas and there you have it carbonara frittata i bet lorenzo did just fine it's getting harder and harder to stump him lately so this is my take on chef frank's pasta carbonara from the beautiful ingredients that were used i don't think i could mess this up yeah i'm curious what he did with my ingredients though friends [Music] wow you are too fancy man what did you do uh frittata carbonara i just want to try it is it okay i tried it try try i'm not even going to use the knife i'm just going to dig in because i'm a savage i just want to that's fantastic it does taste like you're eating carbonara in a different form of a bite it has all the elements has the flavor black pepper cream yeah steep some black pepper in heavy cream like a tea let it cool strain it out whip it up you're good man you want to try mine let's try yours please this looks creamy yeah the bacon is cut the right size i want it to be like a nice meaty bite i was never afraid that this would be too much of a challenge for you okay it's going to be a big bite yeah i'm going to just i don't care do it yep oh my god [Music] that pork throws it to another level the pasta is cooked perfectly it's beautiful it has a very old european taste to it the quality of your ingredients really matters and your technique matters you hit it i mean you get it right so the sauce is creamy without any cream right yes and that's the whole idea it's the cheese it's the fat it's the water i do recall giving you something else just like the italians you sit down you eat you have a glass of wine yes so let's do it spend time with friends cheers to your shoes [Music] oh that is a nice glass of wine that is nice that's really nice [Music]

Channel: Epicurious

Views: 2,686,315

Keywords: best carbonara, carbonara, carbonara recipe, carbonara sauce, carbonara sauce recipe, easy carbonara, epi, epicurious, epicurious carbonara, homemade carbonara, homemade carbonara sauce, ingredient swap, make carbonara, make carbonara sauce, make pasta carbonara, make spaghetti carbonara, pasta carbonara, pasta carbonara recipe, pro chef home chef, pro chef vs home chef, pro chef vs home cook, spaghetti alla carbonara, spaghetti carbonara, spaghetti carbonara recipe

Id: iAxureNzAQE

Length: 18min 25sec (1105 seconds)

Published: Wed Apr 06 2022