I am Antonio Curluccio, welcome to my kitchen.
I show you how to make the real Carbonara. Most of the people they get it wrong and let
me show you why. Now this is boiling water to which we add in the ration of ten grams
per litre of water, salt - has to be like this. And immediately then we put in, has
to be boiling, pasta. In this case it's sort of spaghettini; the biggest size of spaghetti.
While this is cooking, it takes a good ten minutes, and no oil please, no oil. You don't
need it, you just need to stir a little bit while it's in it and that's it. Now for the
original carbonara you need the guanciale which is the cheek, the pork cheek and the
Romans they are very special in that because they do it, they cure it like ham or like
pancetta and it's very tender, very tasty and tender. Now you have to cut it in chunks,
you can use, naturally, also pancetta; the normal pancetta which is this one here but
I like the guanciale when I have it obviously. And this is a recipe for two people. Big chunks.
The Romans, they are mad for this pasta. If there is a Roman pasta it's this one here.
This quite a lot for two people, let's see. And the only thing we are to do now to make
the sauce is to take good olive oil, put it in the pan. There you are. Put the guanciale
into that and this is the beginning of the sauce and mostly also the end of it because
the rest is coming here into the bowl. And now you take some good eggs and for two people
you take two eggs. Oh lovely colour, look at this. To be a little bit naughty I take
just the yolk and we beat it and to this you don't add any, any, any cream. Absolutely
forbidden. So this is the beginning of the sauce. So we put a bit of parmesan, in Rome
they use also pecorino cheese which is a cheese to be grated. There are fresh pecorino and
aged pecorino but it's lovely to have a little bit of this. Abundant pepper. And another
stir and this is the sauce. I wouldn't put any salt with it because the bacon here is
quite salty, it's preserved. You reduce it a little bit because I'm going to see what
the pasta does. I can see it is still stiff so I put it back again, another three or four
minutes. Now here's the bacon that has produced also quite a lot of fat. Should you be not
wanting the fat, I show you a little trick. Here we are, and do this. You absorb a little
bit of the fat and you take it off like this, very simple. So the pasta seems to be doing
well here. Let's taste, now should be enough. I switched off the gunaciale because it's
too hot and it's exactly what I don't want, to be too hot. So now I take the pasta and
I put it into the, yes, there. And you flavour it like this. You let it cool down in doing
this. It shouldn't be too hot because what is going to happen now should be the temperature
enough to coat the egg around the pasta. And now it comes the pièce de résistance, the
actual sauce. There you are. And now we stir it like this. You see usually by this stage
the heat is so much in the wrong cooking that the eggs become scrambled eggs. Not too scrambled
and this is the Carbonara. And now the last touch which is the embellishment; parmesan
or pecorino, depending what you like, and in my opinion, also a nice touch of pepper.
This is decoration for me. And this is the real Carbonara, the only one. And it's exactly
how should it be, creamy without adding cream because this is the usual thing. Like this
is just fantastic. Mmmmm, come on everybody you should taste this, it's just wonderful. So we're gonna do a traditional
carbonara done the right way but we're gonna hack the recipe and we're gonna
put in some wonderful British asparagus and a little squeeze of lemon juice and
oh my lord it's really really good! This So we're using spaghetti, right so
homemade spaghetti every single day, in Some people put cream in their carbonara, I want to show you the true Roman way to
do it, and it involves, its very easy, very quick, but it involves a little diligence.
So look here we have the pancetta. Look at that - incredible pork affumicata,
smoked. So what we want to do is have big chunks of pancetta, like this. This goes
into a pan and we start to fry this, we want to render out that fat.
We've put no oil in that pan at all. We're gonna whisk up some egg, we're
gonna put some parmesan. In Rome maybe they have pecorino, probably
pecorino, or both, which is nice, but if you go into the supermarket now you
can get pecorino or parmesan, and then we'll put this to the side. There's a
little tweak because this is not the classic one. We're going to use our
asparagus. I'm going to take three little sprues like this. I'm going to cut the
asparagus almost the same size as the pancetta, and we taste this amazing
carbonara in Rome and we think oh it's lovely and creamy, so when we go home and
make it we get it nearly right, but we throw a load of cream in it -- this is not
the real carbonara, okay. It's actually just eggs, cooking water and a little
Parmesan or pecorino, or both. So that requires a little skill. So in the pan
here, have a look at this, as we start to fry the pancetta then we can go in with
the asparagus, in all that lovely smoky fat, then we want to be overly generous
with black pepper. Look how generous I'm being, right, and
you want to almost achieve heat, that peppery heat through the pepper. So
Andrea, my friend here he is a proper Italian, I'm just from Essex.
Carbonara, carbone means charcoal right? Charcoal, exactly. So we're not sure if this
dish was like a working-class dish for like the miners, some people say that, or
some people say that they use so much black pepper that it looked a little bit
like charcoal. Grey, beige. There's lots of different stories. So look that's
lovely. The pasta goes in, beautiful spaghetti, homemade every single day. That
only takes a minute and a half to cook. Look at this now alright, golden, golden
panchetta, and look at the fat dancing, and all that pepper, and then the fragrance
and the lightness of the asparagus. Now here is the absolutely imperative moment
with a real carbonara. That pan is screaming hot, those eggs will scramble.
We don't want that. So we take the pasta out and we steal some water. See this
water and then we put the pasta in, and the water breaks the cooking, and the
frying, and it takes away the aggressive heat. We toss the pasta in that
beautiful, beautiful fat and then when the pan has calmed then we think about
putting the egg in. So you have to be patient, you can't rush it. So we'll get
our lovely plate. This is why people use cream, they use cream to cheat. If you let
the pan calm down then you can put in the egg and you should get a natural
cream, a natural shine. Can you see the change of colour? And then
you start to add a little parmesan and that is what you want. Look at that! That's the
consistency you want. So you don't need to add cream, you make your own with the
starchy cooking water and the natural fat from that beautiful smoked bacon, and
then just little squeeze of lemon juice. Summertime, comfort food! Really really
good! And then as it goes away a nice little long grating of parmesan.
Look at the colours guys! And there you go lovely people, a beautiful pasta.
Carbonara with British asparagus. But that my friends... is a peach of a dish. Come on! We’re going to make carbonara. But not a normal carbonara. Oh, no. We're going to make cake! Let's do it. I've got a pan of water here. I'm going to boil 300 gm of pasta in here like that. We just cook it according
to packet instructions. Of course, if you want to use any pasta you like, it's still delicious. I'm using spaghetti
just because I like the way it kind of sprawls around. And of course, the whole family
love spaghett. As a kind of guarantee
of crispiness and golden ness. I'm just going to grate the parmesan into our mold here, and then I'll move it around... like that. What I'm going to do is just kind of mimic the spaghetti,. I'm going to cut it into little threads like this. You can tear it up if you want. There's no right or wrong way to do it. And really importantly for that beautiful carbonara here is plenty,
plenty of black pepper. So 2 big pinches of that. Always quite a nice thing to do with woody herbs
because all the essential oils are kind of cold
like butter in the fridge. Just dip it in some hot water
and you get the most the most incredible smell
coming out. And then what I like to do is just pull it around a bit, make a few bits of pasta,
go up the edge and that's it. Lovely people, That's it. Right. Time for the carbonara cake. Come on. Have a look at that, guys. Absolutely beautiful. Sizzling away. So you're ready for it? So there you go, guys. Welcome to the wonderful
world of Carbonara Cake. Let's get in there. Let's have a little try. Let’s destroy this beautiful thing. Oh. Oh, yeah. Hello, lovely people of YouTube. Today I'm going to show you how to make the perfect, the original carbonara. The world loves carbonara. It's so simple,
so good, so tasty. First of all,
you need the water. Really, really boiling. Let's put some pasta inside. Spaghetti. Perfect. Straight in. Hold with your hands and make sure with your hand. Slowly, slowly, slowly. By the way, this is for about four people. Cover. And don't touch until the water starts to bubble again. Right, while this comes up to boiling, I got a nice pancetta here. So let’s cut this pancetta. Let me show you what it looks like. Look at that beauty. Look at this beauty! And then start to slice it. To slice, You need about a quarter of an inch thick. Do you know what? Sometimes you say... I can't find pancetta. You can use a bacon again. Again you put them together. You cut it to a little square. Look how simple it is. Just kind of
a little square. Just cut em into little squares. Small little square. So what you need... Look at this beauty. Look at this. This is what will give all the flavour. You need three 3 yolk and one whole egg. 1. 4 Now you need a good grate of parmesan inside. Lets grate a couple of tablespoons of parmesan Fantastico. A little pinch of pepper, a little pinch of salt. But you can see when I say a little pinch of salt, it is a little pinch of salt because the pancetta
is already salted. So, first of all, let's beat it. All the egg. Make sure you beat them properly. This is done. Let’s put this on the side. Now, this is when it becomes best. I'm going to put inside
a mix of butter and olive oil. Just about one tablespoon. Nice... large tablespoons. I say silky moving. Let it melt. Nicely. You need 2 clove of garlic, which are crushed
just a little bit. Just to give a little bit of punchiness. because you're going to remove
those cloves of garlic. Just to coat it nicely. Looks good. Fantastic. Straight inside. Oh my goodness me. So simple, it’s incredibly simple to make it. Just a little bit. You don't want to overcook. You don't want it crisping up. In the same time, just a little bit of colours. At this stage. Look, the garlic is done. You can see... lovely. I've got asbestos fingers. Look how smooth it is. Look at that. You should look. Look at that.
Look at that. You can see
the combination of the butter and the olive oil. Look at that inside. You can really smell it. Now, it is very easy. Get the pasta. Oh, yeah. Just put em inside. Incredible. I need to put a little bit
of a pasta water inside. Oh, my goodness me. Look at this. Fantastic. All the flavour in the world is all inside here. Now, this is the way to do it. Remove off the gas. Finish up with your egg
and put them all in. Oh, yes. Make sure all going to go in. Fantastic. Okay, now you stir it. Look, look how creamy. Come have a look. How creamy it’s getting. Don't do this on the gas
because you will scramble. Now, just a little bit more of the pasta water Yes, just a little touch of my pasta water. Keep stirring it come up. Come have a look how it’s creamy. Come have a look how it’s creamy.! This is unbelievable. And now the best has come along Now. Little touch the infusion of a butter
and olive oil. Put them in. We are silking it. Stir em in. Come on. No double cream. Because in all the pasta water, the starch of the pasta inside, creams it up. Why you want to put cream inside? Can I say, can I? Why I'm cooking so good!? WHY? Oh, my goodness. This is incredible. Now I need a nice little plate
from me From here it goes straight to here. Yes. Again, black pepper. This is the perfect spaghetti carbonara. This cheeky mushroom carbonara is
my one-pan spin on the classic, it's super quick and perfectly simplified so the
pasta cooks in a delicious rosemary parmesan and crispy bacon sauce. So let's do this, I'm gonna
put a pan on a medium-high heat. Get yourself a knife and we'll start with the bacon. So smoky
bacon, two slices, it gives you that smokiness, that savouriness. And we'll finely slice it and
we want a little oil in a pan like this, let's get a sizzle on. What I'm gonna do also is pop my
kettle on, so get some boiling water happening. Now the Italians will not be happy about this
because it's not classic but that's okay, because it's full of love and it's full of soul
and that's what they appreciate. We wanna get this nice and lightly golden. In the meantime I'm
gonna pick some rosemary. Rosemary is definitely not in the classic recipe but I like it, and it's
got that lovely savoury flavour that's amazing. Rub it between your thumb and forefinger and bring
out all those lovely essential oils. Mushrooms, I'm using bog-standard button mushrooms, cheap
as old chips. So slice up your mushrooms. Can you see how lovely that
bacon's getting? Dark and golden. The rosemary has gone crispy. First key thing
for the flavour of carbonara - a big pinch of black pepper. When the bacon's
golden, we go in with the mushrooms. So imagine that, the mushroom's cooking in
the smoky bacon and rosemary black pepper fat, absolutely gorgeous. So look one of the linchpins
of this recipe is fresh lasagna sheets. The fresh lasagna gives you the ability to cut it into
any shape, so I'm gonna cut about 125 grams into half-centimetre slices. The genius is that it
cooks in about three minutes, no time at all. Now when I came up with this technique right,
it's not because I don't respect the classic, of course I do and I do the classic stuff, but
when you're short of time and you want delicious food and you don't want loads of washing up right,
you need solutions. Here is the solution. We go in with the fresh lasagna sheets, but then go in with
your kettle water. Just enough to cover it, about 250-300 mils. So as that cooks away, in a little
bowl I'm gonna go in with one egg. Now again classically they would use just egg yolks which
is richer and silkier but I don't wanna waste the egg whites okay, so we're being clever about waste
and it's much quicker. We're then gonna take some parmesan. We're gonna go in with a little handful
and give it a little whisk. The egg will thicken this pasta sauce. So let's have a look in the pan,
look - beautiful, elegant, light gorgeous pasta, that's already amazing. Now give it 30 seconds
off the heat, and then we're gonna go in with the egg and the parmesan. And then we need
to start just agitating the pan like this. You can use the spoon to do this. Keep it moving, off the
heat. You don't want it on the heat because then it will scramble, if you look here what we have
now is silky, indulgent, elegant. Look at that! That oozy sauce, in no time at all. Come on! Just
beautiful. Mushroom carbonara, in one pan, and it happens with six ingredients in about six minutes,
and that's it. Finish with a little parmesan. Delicious. Smoky, hot, creamy, cheesy. Joy.
