So here, let's go to Italy. Let's cook the legitimate,
the Original style Carbonara because the Carbonara that we are
used to is the one with cream or milk but traditionally in Rome or in Italy, what
they use to make their Carbonara creamy is either egg yolks, or whole
eggs, and a lot of cheese, and they also use Guanciale
or the cured pork cheeks. There it is, right? So let us make that one now. It's better if we make it rather
than just saying, right? So first, I will heat
this pan of mine. I am boiling water here for my pasta and
I'm going to season it generously with salt. So I will put it salt. Season it with salt
and wait for it to boil. So this is Guanciale,
it's cured pork cheeks. This is one of the main ingredients
of a good Carbonara. Well, of course. For example, you can't
find this one in your place, bacon is already good but the
taste of this one is just different. This whole Italian is from Eurorich foods,
one of my favorite European Food Store. From my pasta, the Fettuccine, the Guanciale
that I'm gonna use for my Carbonara today and the cheese as well,
this is the Pecorino because traditionally,
whats really use is Pecorino. So you can read that, it's Pecorino
is very grandeur, there's the D-O-P. What does DOP mean? I think that is Denominazione di Origine Protetta. Oh! So you just correct me
if what I'm saying is correct. But basically I think, the DOP is, you're protecting
the place of origin of a certain food product, right? Doing such, it's more
protected and most of all it's develop, the quality
of the product is enhanced. You are protecting the product, you are
protecting the producers and the region itself. So that the taste of your product
wouldn't really change, right? I hope all protected, right? So let's start by cooking it. I heat a nonstick pan here and then
I'm just going to put some olive oil. Just put some olive oil and you're
just gonna brown your Guanciale. I'm using around 300 grams because
what I do is for family consumption. I'm gonna cook half kilo of pasta
today and I'm using fettuccine. Also, from Eurorich Foods. So there, you just
cut it like that. Oh my! So my knife is
obviously not that sharp. When things really get old,
it becomes less sharper but we are not just gonna
replace it, let's sharpen it. Right? So I am gonna sharpen it later. So there it is, I'm stuttering
already which means... So when like that, that you're stuttering,
what could be the other solution for that? You have some wine. You have some wine,
I'm having Rosé. So the Italians would say that the
wine you're drinking not even traditional. I'm not fond of following traditions as long as
that I am happy and today, I'm happy with Rosé. So let's look at the water,
so there, it's nearly boiling. It's nearly boiling already
so let's open our pasta. There it is, right? So there. So I will pour it there when
it is boiling already. Meanwhile, my Guanciale. Smells so good. And look at the layers of fats, the fats is really
thick and that's what will really make it delicious. The original version of Carbonara is just
not advisable to be eaten everyday. I remember, okay? When it's my first time to go Rome since
I'm fond of reading Italian books about foods. I really said to myself that:
"Oh my! I will really eat a lot of Carbonara." It's really very rich, it's taste is
so very rich and even the texture and because of the ingredients that will go here,
it's not really advisable to have it everyday. It can also be other day, right? For example, you want to have this Guanciale
as viand, that wouldn't react at all, right? So have this as
viand for your rice. The cooking of this is about 10 minutes
because you can not put it on high flame. You just want to put it on medium flame
because your goal is to make it crisp. I might drink one bottle
of wine upon waiting. When foods like this that are rich and creamy,
you are really gonna partner it with wine so that your palette
would be cleanse. That's like that, right? So basic education about wine. We are not drinking it when eating for we
are going through something, it's not true. We are drinking it because we are
going through something that is good. We want to cleanse the palette,
that you're not gonna be easily fed up. That's it. So you also though that the
Carbonara is cream, right? Me on the first, I also though
but what I though is wrong. On the first, what we though is really wrong,
that we still don't know what is true, right? But eventually, you will know
that if it's true, it's delicious because this is one is really
delicious, it's taste is different. It taste so grandeur. So there, it is
calling me already. So we really need to have our fingers
like that, it will make our Pasta delicious. So there, so my pasta water is
already boiling and let's put it already. You know, I think I've
mentioned this before. If it's indicated in the packaging that is 6 to 8
minutes or 8 minutes, you decrease it 2 minutes. So I'm going to boil this for only 6
minutes because I want it Al Dente. So there,
Al Dente. So there,
you just soak it. And then when
it's soaked already... So there,
it's soaked already. Let's start the timer. Normally, when you
boil pasta, uncovered. You boil it uncovered but of course,
when the noodles is like that... it's boiling point is decreasing so
you see that the boiling has vanished, I will cover it again for around one
just to make sure it will boil again. So this is turning crisp. Oh my! It seems to be very
delicious to have this as viand for rice. So there. Don't burn it because it
will be bitter if you burn it and then you just put
it on a paper towel. Okay, so that is
our crispy Guanciale. And then,
so see? So there, the pasta
is boiling again already. You remove the lid. You can also mix this
into your main Carbonara. Of course, it can really be
but me, I remove it. I discard it because I want that I can taste
the creaminess of the egg yolks, of the cheese and then I will get the flavor here from the Guanciale
and the texture so I'm going to set this aside. And then, we wait
for the pasta. Okay, while we are
waiting for the pasta, I have here giant bowl,
we're gonna mix it here. I have here 8 egg yolks,
1,2,3,4, 8 egg yolks. And into this, I'm going to
grate some Pecorino cheese. You just grate
about 1/4 cup. Right? It's just so grandeur, right? The process is so grandeur. The feeling is so grandeur. The taste is so grandeur. The feeling that what's just
lacking only is for you to be on Italy and then I'm going to
get a wooden spoon, I'm just going to
beat it like this. You can also use
a wire whisk. On the cook book I read,
it's wire whisk but it's just that I remember,
on a one restaurant in Rome that where I ordered
Carbonara many years ago. That it's like he's beating it on a wooden
and beautiful mixing bowl of him..... That it's like I really
look for the cream. I told my sibling:
"Where's the cream?" "Carbonara is incorporated
with cream, right?} She or he told me that: "They really don't put it
cream here, just eggs only." Then of course, right? I just stay quiet during
that time because they might say that.....right? That's why I just
experience it myself. So there, you
put that, right? And then of course, you can
also put other flavor variations. You can also put that,
just like this one. This is the new item
of Eurorich Foods. Crema Di Formaggio E. Tartufo So this is like a cheese
and truffle cream. It smells so good. So you may put that here or you may
also put it on top of your Carbonara and one of the characteristics of
Carbonara is a lot of black pepper. So I will put this
black pepper too. It should really
be a lot per them. So how much? So until your hands get tired
on rolling this pepper mill. You will notice that I'm not going to
put salt because this one is a bit salty and I'm going to use
the pasta water later. So delicious. It's like a bacon that
is more grandeur and then I have here parsley
just for it to have color later and of course, we are on
Italy so I'm going to use this. There it is, right?
So there. So that you will feel
like it's Nigella, right? This is called the
Mezzaluna or the half moon. Do you need this? Not that really because you may chop it
too using your knife but it's making me happy. So there,
it ringed already. When a thing is
making you happy... There it is, right? Then you need it. I'm going to turn
off the flame. My timer ringed already and then
I will pour the pasta in here. Fresh from the.... So there,
it has that thing. There it is, right? So there, you just dry
it and then you pour it. There it is, right? And then you toss. The hot pasta will be the one
that will cook your egg yolks. That's why some
of you might say: "Oh! It seems uncooked,
I feel afraid so I won't eat it." And then, how would it be
since it seems to be so thick? What you will do is you get pasta water and then
you pour it there and then you can add more cheese. Actually, if you're wondering... Oh my! To be honest, the cost of this
is cheaper since cream is expensive. That's why this legitimate, original
Carbonara is way more cheaper since how much is just an egg and
this one came from our chickens, right? So there, right? And then you toss your... I will just left
some for the top. It seems like I want
to taste it already. So there, right? So I will taste it already. Oh my! So I really
eat it here in my big.... I feel like I'm in Italy. So there it is, right?
Am I in Italy? It's so good. It's really rich, right? That's why the noodles I
choose is the fettuccine so that the richness will hold but
the flavors, it's very very natural. So I am also going to try that I
will put it with the truffle cream. You put a bit of parsley. You can also put
some spring onions. I think some recipes, what they
really use is spring onions. But there's none so anything
that is available in the refrigerator. I will put it a
bit of truffle. Just mix it like that. It's very easy to do, right? And it's so delicious,
very grandeur. It's even upgraded more. Cheers! I am sweating. So what are you
still waiting for? Make yours already and
I'm going to see you in Rome :)
