Authentic Carbonara

hello welcome to a faceless Chef UK in today's episode I'm going to show you how to create a delicious carbonara as authentic as I can yes I understand traditionalists May pick this recipe apart but I enjoyed it as I am sure you will apologies for the absence unfortunately this is not my full-time career induces Children Health and family I took an extended break over the Christmas period first we start by placing 100 grams of spaghetti in a salted or boiling water and cook until Al Dente soft but firm enough to the bite note once it's cooked we do not get rid of this past water this delicious salty starchy mix is key to this recipe and to be fair any other pasta recipe in the future for that matter we really enjoy pasta dishes in this family and often the best pasta those are a few ingredients quick and simple sometimes is the best if you like Italian style food feel free to check out the arancini video I did towards the end of last year and hopefully I should be able to link that just above the screen whilst you can pass this cooking I'm going to mix in a bowl one whole egg and two egg yolks I'm going to thoroughly mix them until further combined before adding 150 grams of pecorino cheese [Music] once we mix this cheese in the mixture should quite thick and alongside our pasta water this is a mixture that will form the base of our sauce for the pasta for some reason we've gone Charlie prep did not film so this is around 150 grams of guanciale which I will slice thinly before halfing each strip into two again try this in a pan gently another medium heat until until the one shallot is burned and crisp living girl in the pan but we're careful to ensure we move halfway later if you don't have one Charlie you can always use and I say this in order of preference pancetta lardons well quite simply bacon we are going to leave the island in the pan however because this will help with our sauce mixture later on it's wonderful and challenge cut we're going to add our cut pasta I'm showing to include some of that delicious starchy water we're going to continually stir this you will notice when the food begins to multiply as it takes on a slightly thicker consistency we begin to stick to the pasta itself at this point we are going to remove it from the heat completely once we've continued to stirred this mixture we're then as said before remove the heat completely and we will Top it with our egg and pecorino mixture not before seasoning very well with black pepper as you can see I've fully got the heat to turn off now it's important to do do this because if we don't do this the egg will actually curdle and cook as you stir it through the mixture so we definitely want that heat off so here is our egg and cheese mixture it does look quite thick at this stage that's fine we're going to continuously stir this through [Music] and this is one of those moments where you decide whether or not you want a quite Saucy version or just something that barely coats for pasta now if you want to quite sauce you like my Mrs pardon the pun you will add a little bit more pasta water and continuously stir whilst that mixture emulsifies and the thermicult fit pasta which gives a big lumps of pecorino in there but it's uh in fact I found it very hard because that's the one great and it it did stick and break apart a little bit but nonetheless it was all good so once we've done this we're actually going to coat again with black pepper get another season of black pepper before adding the mixture into a mixing bowl and in that mixing bowl that's just gonna it's about a minute toss it over and over flipping the mixture making sure that not only that that sauce is coating the pasta but also that is well and truly emulsified [Music] so we're then going to place this in a serving Bowl look at that absolutely delicious doing the voice for this I'm thinking I could just made another bowl of that and I've run out of grandchildics and I may have to put some onada off with her to my early parts and just make some pancetta later on in the week Johnson bolt we're going to take half a gun not half gone challenge but we've gone Charlie half that we was at earlier and we're actually going to place that on top of the pasta [Music] and again after that we will season with black pepper and finally with some more of that grated bakery or not just taking care to tidy up and clean our Bowl there's our black pepper [Music] and here comes the remainder of Guan Charlie [Music] and then the grated pecorino some people do prefer a little bit of grated Parmesan at this point but I had some leftovers I thought I might as well use this thank you very much for watching yet again it's good to be back if on Facebook please feel free to comment share save or follow the page remember my videos do appear first on YouTube so make sure to subscribe over there and hit that subscribe and notification button if you are on YouTube please leave a comment hit that subscribe button grab a friend get them to subscribed and make sure you hit that notification button to see more weekly videos every week if you would like to see previous videos I have linked to on the screen now stay healthy stay happy and see you next episode goodbye amazing [Music]

Channel: The Faceless Chef UK

Views: 36,725

Keywords: spaghetti carbonara, spaghetti carbonara recipe, how to make spaghetti carbonara, carbonara, pasta carbonara, how to make spaghetti carbonara easy, spaghetti, how to make carbonara, carbonara recipe, carbonara pasta, spaghetti carbonara simple, italian spaghetti carbonara, how to make modern spaghetti carbonara like a chef, carbonara sauce, carbonara spaghetti, how to make authentic carbonara sauce, spaghetti alla carbonara, authentic carbonara, how to make carbonara spaghetti

Id: n4b0QSSB6Mc

Length: 6min 44sec (404 seconds)

Published: Fri Aug 25 2023