How to Make a Traditional Carbonara | Chef Jean-Pierre

spaghetti carbonara stay tuned i'm going to show you how to make a traditional spaghetti delicious remember if you like the channel subscribe gives us a thumbs up and don't forget to ring the bell stay tuned i'm going to show you exactly how to make it alright friends let me show you how easy it is to make this spaghetti cabonari this is the traditional way to make the carbonara not the way the french people would make it okay remember i'm french half italian i left the french outside today okay it's back in france we're not going to do it the way my mom used to make it okay first thing we're going to do we're going to cook some spaghetti and i like the big spaghetti get the biggest one you can get my mom just call it spaghettoni you can get this or you can get the uh the bugatini also they big they're like they got a hole in it they're very nice put them in the water like this okay and and and don't be out there breaking them okay just take your spaghetti and put them right in the water and don't worry about it leave them alone okay that's it oh in the water all you got to do in the water folks is put salt that's all i did i put some salt earlier okay don't just don't be afraid to put salt a lot of salt my friend a little water that's all you need to do make sure your water is rolling boiler put the water in there and i told you don't be out there putting some oil in the water okay you need like they'll shoot you if you do that okay so now this is very simple and then you know i hate to have a dirty stove i gotta have it all organized right and uh matter of fact i can't believe i don't even have a kitchen rag i can't i can't cook if my kitchen is not clean and organized bison plus okay guanciale this is the uh the cheek of the of the pig it's got a lot more flavor than the than the regular bacon and regular bacon is smoked anyway we don't use it to make this dish okay if you don't if you can eat like a pancetta which is cured bacon and standing beans smoked so it doesn't have the smoky flavor pancetta is okay or guanciale which is the cheek of the pork it's got a lot more flavor a lot more flavor a lot more porky it's got a lot of fat in it so what we're doing we're going to take the guanciale we're going to put it in the pan and like i said if you don't have this use pancetta and if you don't have the pancetta then use the bacon don't tell them i said so okay that was the italian police i got enough trouble with the spanish police with my paella mama me i don't think you guys see that but i made a paella recipe the way the way i make it in america for the last 30 years 40 years okay it's not the traditional paella i knew that my mama mia you should have heard them i have the whole country of spain after after me anyway uh we're gonna have fun with this one okay so guanciale is very very fatty very very tasty so we're to cook it we're going to do it slowly my friends because what i want is i want the fat the melt without bruising the delicate meat the delicate lean part of it so we're going to let it in the pan like that with nothing and you don't put on your own you don't put nothing okay and what i want you to do when you get the uh the guanciale only with a gunshot you can get that you can only gonna get that in italian market uh you gotta remove the skin because the skin is very tough you gotta remove it okay do it peel it off very with a very fine knife you know so you don't take too much of the fat okay so that is if you can get the quench if you have a panchata you don't need to do anything pancetta you don't need to do anything see right here starting to melt you'll see in a minute it's going to melt slowly and then what we're going to do we're going to make a cream i can hear the italian video mama is putting cream now the cream that we're going to make today is a little different it's egg pecorino romano and uh reggiano parmesan parmigiano-reggiano um and and pecorino romano is very salty cheese so we're not gonna need to put any salt in there no salt at all and uh and you'll see there's enough salt in there and uh parmigiano-reggiano if you're gonna use parmesan it's the only parmesan to use it we're gonna put those two in there we're gonna create what is called a cream now the egg there's a lot of uh politics around is it correct to put a uh are we looking for a fork i think somebody's gonna have to go give me a fork here we go thank you very much i gotta fork because what you want to do my friends you want to break the egg like you're about to make an omelette then you want to break the egg nicely and then you're going to put your pecorino romano and your regina parmesan cheese except that was the different order okay all right we're going to make that cream that's what i call the cream right there and then we're going to add a little bit of pasta water and we're going to make a cream with this okay make sure it's really really well melted also no if you're gonna use a real pecorino romano believe me you don't need a salt okay you mix those two together and the only thing you're gonna add my friends you're gonna have a let me heat that up a little bit more you're gonna add some black pepper that's all you're gonna do add a very fresh black pepper and this is the cream we're gonna use my friends let me tell you this is very simple and it's not difficult okay all we got to do now is wait for the fat to melt slightly and it's just gonna happen as soon as the stove gets going it's gonna happen let's check out the pasta let's see how we're doing the pasta we don't do nothing huh we don't do nothing at all you see we just let it go the only thing you put in the water is pasta i don't understand if you put the oil in there you know then the oil and the water don't don't mix so what are you putting in the the oil in there for it makes absolutely no sense salt is the only thing you do and don't be breaking the pasta you see the pepperoni break it fast don't break the pasta okay put it in there leave it alone let's wait for the fat to melt and it's going to take about a minute or two so we're going to wait a little bit before we move forward and what we're going to do as soon as it's melt we're going to take the cook pasta so we're going to wait for a second for the pasta to cook and then as soon as the pasta is cooked we're going to mix it in there with the fat of the guanciale already melted okay so we'll be back in a couple of minutes when the pastas are ready pasta takes about 10 to 12 minutes depends the brand you buy and uh and they take a little bit longer we want them al dente which means firm to the bite but we don't want to end the cook you know sometimes you've got an italian restaurant and you eat a pasta and it's raw and and the other day i went to this wonderful restaurant and i said sorry but the pasta is not cooked and the waiter says sir it's called al dende he said we'll call it whatever you wanted dude i call it not cooked it was raw it was raw pasta al dente means to a bite meaning you have to have a bite you have to fill the pasta so it's not mushy but on for that purpose doesn't mean we have to overcook it okay so this is still going but i want the fat to melt before we go okay so we're gonna wait a few minutes for the pasta and be back in a minute okay friends the pasta is cooked all i'm going to do now is i'm going to take a little bit of the pork fat i'm going to put it here and then what we're going to do we're going to take a little bit of that pork fat friends and we're gonna put it on top of the pasta all right so now we're good all we're gonna do now we're gonna get that pan we're gonna take a little bit of the pasta water salty pasta water we're gonna put it in a pan very simple process okay very simple process then we take a pasta and we'll take the pasta out of the water and don't worry about draining it okay do not worry about draining it just take it put it right in the pan right in the pan don't worry about heat but uh putting water in there we like a little pasta water in there okay put it right in there mix it up really good you'll get back in there all right let's cook this a little bit so now at this point friends this is the crucial moment of making this into a wonderful did i forget some pasta in there no oh here you go one now this is a crucial moment my friends is when you put the pasta in there you put the the cream the egg and the cheese and you gotta move as fast if you don't move as fast you're gonna have scrambled eggs now my mom would always say it's okay if you have a little bit of the scrambled eggs in there because it's it's kind of like the real traditional way of doing it i don't really like for it too much so you know what i do i don't cook it too high the heat right now is not very high at all otherwise you will definitely get scrambled eggs see so my heat is really really low right now and this is really really really simple this is how you make a beautiful creamy carbonara and don't be afraid to put just a little bit more pasta water i write up a little more liquid and this is the cream that we're talking about right there friends with all your beautiful cheese in there mix it up really nice and voila this right there friends is a beautiful carbonara i like to put even maybe just a little bit more water just a little bit more and this is really the beauty about making a cream out of the cheese and the egg and we're going to take it right there friends want to take it right there and right there right there right there right there right there right there right there right there we're going to take a little bit more pecorino romano at the end very simple a little more pecorino romano right there right at the end and you know what i like to do i like to take a couple of pieces of of the uh guanciale put it right there on top organize it nice and pretty and ah mama mia look at this i say nice and pretty and i grab another piece right there let me clean up my plate then i made a big mess out of it and wet there my friends you have yourself a little more pecorino romano and right there my friends you have yourself a beautiful spaghetti carbonara very simple i hope you enjoyed it remember subscribe to the channel don't forget to give us a thumbs up and don't forget to ring the bell so you get a notification every thursday when we do a new video we'll see you next week thanks for watching make the carbonara is fabulous all right friends you know what i almost forgot to put the little extra fat right there just a little bit on top of it oh it's delicious right there don't be afraid and then we're going to test it out to make sure it's good friends that's looking beautiful be careful be careful now don't burn yourself like i say that but i'm the one who burns myself all the time you think it's going to be enough right there in my mouth [Music] [Music] i can't speak anymore [Music] make this recipe friends thank you for watching we see you next week [Music]

Channel: Chef Jean-Pierre

Views: 1,115,914

Keywords: how to make carbonara, carbonara recipe, pasta carbonara, spaghetti carbonara, carbonara pasta, carbonara spaghetti, easy carbonara, how to make spaghetti carbonara, carbonara sauce, carbonara pasta recipe, spaghetti carbonara recipe, carbonara recipe easy, spaghetti alla carbonara, how to cook carbonara, easy carbonara recipe, authentic carbonara, best carbonara, italian, pasta, spaghetti, spaghetti carbonara simple, traditional carbonara recipe, traditional carbonara

Id: RErU22weYyM

Length: 11min 52sec (712 seconds)

Published: Thu Aug 26 2021