How to Make Next Level SPAGHETTI alla CARBONARA

this is the creamiest carbonara you ever seen in your life let me tell you the more i make carbonara the creamer it gets you never stop learning and improving how to make this wonderful dish and this is how i make it in 2021 come on i'm gonna make your pasta you can't refuse get this t-shirt come on guys it's the best [Music] um [Music] i and welcome to the chainsaw's plate the place where you can't refuse a plate of pasta today we are making carl bonada the 2021 version oh yes come on let's see what we need what pasta we're gonna use spaghetti cuadrati basically it's a square spaghetto thicker than usual you need to work hard to find it if you can't find it keep trying if you can't find it then use spaghetti but this squeeze spaghetto it's sensational 300 grams of this i love spaghetti you can do so much with spaghetti they're so useful best in my belly with 300 grams of spaghetti we're gonna use 200 grams of pecorino cheese i love pecorino cheese i know some of you want to mix pecorino with parmigiano do it parmesarino and grana padano you do need a little bit of pecorino in there okay so you can do half pecorino half parmigiano but this is 100 pecorino romano we need 300 grams of guanciale so every hundred gram of pasta we use 100 grams of guancha or pancetta we're using four eggs three egg yolks and one entire egg why because every 100 gram of pasta is one egg yolk so 300 grams of pasta three egg yolks and the extra egg you do need it to make it extra creamy last but not least the pepper we're gonna cover the carbonara with so much pepper the guanciale i hope you can find it if you can find it i'm sorry for you okay big one charlie what do we do here we remove the skin okay we don't want the skin so the skin can go now guys what happened if you're vegetarian uh if you're vegetarian or for any reason you can have pork because of religious reason or anything else maybe use zucchini use prawns use anything you like but see the skin it's gone no skin which means we can now cut the guanciale so this is how i like to cut my guanciale i cut a strip in here a little strip and then what we do here we cut smaller strips like that the reason why i want the strip to be like this is because i want the fat on top fat on the other side and the meat in the middle okay crispy and tender at the same time so guanciale is the big chick the flavors of the cheek so much different than the flavors on the belly you know same animal but different flavors you'll be surprised how i'm gonna cook the carbonara today different than my other times [Music] in 2021 i'm making carbonara this way no salt in the pasta water why because i'm using so much pecorino cheese which is so salty you don't need extra salt now the 300 grams of spaghetti are gonna be cooked in a large pot with two quarters of water in there okay boiling water the water is boiling we're gonna boil the spaghetti for 13 minutes in 30 minutes we're gonna make the carbonara now when you put the pasta in always push push push so the pasta cooks evenly oh perfection perfect okay now we want to have a medium low heat over here we put the guanciale put the guanciale in there what's going to happen with the guanciale the guanciale is going to release the oil the fat will turn into oil the meat will become a little bit crispy and so the other side of the fat okay so what we're going to achieve here is to have a crispy and moist one charlie okay as you can see i'm cooking it very very gently there is no need to add any ingredients because the pepper is already there the garlic is already in the gwen charlie what else you want to do you add nothing you just wait all right in the meantime let's mix the eggs now we need to crack the eggs and make the sauce for the carbonara so we get the egg break the egg we want the white to go you can use the white to make amaretti if you want make a maritime biscuit and here we're only going to use the egg yolk i always said in my life hey let's make carbonara with the entire egg and i still do sometimes but this is how i make my carbonara in 2021 only egg yolks and you know in 2022 it will be different again let me tell you carbonara is a kind of dish you never never stop improving and now we add an entire egg i'm using three egg yolks because of 300 grams of pasta together with an extra egg which you do need to make it extra creamy [Music] guys we're about to make the cream look the guanciale is crispy almost ready okay you release the oil look at the oil you release it's gonna release more but see that that's what you want so that's perfect okay now here we have the egg yolks the egg and we got the pecorino okay so before we add the pecorino let's make the cream oh those eggs are beautiful so important to have good eggs we have three minutes left with the pasta three minutes to go two minutes left one charlie one minute left for the sauce three minutes left for the pasta to be ready i'm gonna get some pasta water full of starch we do need this to make the carbonara creamier let's go back to the egg now okay the egg is ready our egg egg is mixed what we're gonna do now we're gonna add the pecorino in there let's put the pecorino in there half of it not all of it half let's put a splash of water in there splash let's mix oh yeah look at this this is the cream that you want for your carbonara the cream without the cream is it salty yes is it rich yes is it full of flavors yes is it gonna make you happy oh yes for sure here let's put more pecorino now let's keep mixing and look how thick this is gonna be now look how thick this is oh baby baby baby baby you are so thick look at this look how thick this is is this the carbonara that you want yes baby this is the car banana that you want thickness super super super thick all right let's mix all these ingredients beautiful guanciale it's been cooking on a very low heat and look how crispy this is look i'm going to get a piece i want to show you look how crispy this is look how perfect this is yeah this is what we want let's let's do a test ready nice and crispy now what we're going to do we're going to take some one charlie out half of it out and the other half will leave it in the pan okay that's all i want to do the pasta is ready let's taste one there's no salt okay so it's not going to taste delicious but it's not salty so it does need the salt which we're about to put in there so what we do now is we get the pasta out with the thumb and we put it straight in the pan with the guanciale just like that don't worry about the water you do want the water in there let's mix with the guanciale did i get all the spaghetti out yeah hey it's spaghetti are you there do you want to come in here come here the carbonara is waiting for you okay guys now no time for joke okay this is what we do stir the pasta with the guanciale stir stir stir stir let's put a little bit of pasta water okay now now this is very important i know the pasta water will make the guanchat a little bit soft but it's okay okay now what we're gonna do is we wanna mix a beautiful carbonara the pasta water will help the egg not to become scrambled okay and this is what we do now look at that the carbonara is ready what we need to do now is to add the cream so switch off no more paint let's get the egg mix here look how thick this is look how thick this is look at that look at that and this is what we're gonna do put the egg mix on the carbonara oh my god oh my god thick okay here's what we do a touch of pasta water a little bit not too much and now we stir stir until it becomes super super creamy super super creamy can you see how creamy this is can you see how creamy this is guys look how creamy this is look how creamy this is look at that now what are we gonna do with this what are we gonna do with this we can't keep this here can we what we're gonna do now we're gonna put the carbonara in the bowl look how creamy it is look how creamy this is look how creamy this is look at that look at this paint look at this paint look at this paint look how creamy this pen is so sad you have to say goodbye and now this is where we finish this off okay this is where we finish off our carbonara okay [Music] here's what we're gonna do now we're gonna put a mountain of peppa a mountain of black pepper on top so much pepper come on guys so much peppa so much keep going keep going keep going keep going keep going stir oh my god this mellow pepper is so strong smell and again keep going keep going keep going keep going [Laughter] mix keep stirring keep stirring look at this baby look at that huh he's calling you he's telling you please eat me i am creamy i want to be [Music] final touch so important to make it extra creamy we need to toss it okay we need to toss the carbonara because the tossing will help to make it creamier if you don't do that it's not gonna work here and using a salad bowl should be so easy for you that's what you need to do all right here it is oh [Music] [Music] yes now the reason why i kept the guanciale on the side is because i'm gonna put the guanciale right on top to decorate this marvelous marvelous marvelous dish with extra one cherry on top last but not least guys the extra cream for the carbonara final touch is the pepper and pajeras be very very generous and here we go the carbonara is ready to be served [Music] guys before i eat go and buy this t-shirt it's so much fun okay the link is in the description below all i can say now is coming look how creamy this is come on have a look come on have a look come closer look at this baby here look at this baby so this has been a while okay we have to take photos and it's still creamy even though we wasted about 10 minutes taking videos and photos and look at this still creamy still still creamy so this is how you make a carbonara without the cream in 2021 um super super rich super super rich flavors super super rich flavors of the pecorino oh my god the pepper oh i put so much pepper in here ah guys look how creamy this is still creamy delicious are you ready to see this what are you waiting for just go and buy one charlie and make it can you see the cream on my face oh look um all over my face i love it i love it well look at that the creamiest carbonara i haven't made guys thank you so much for watching this episode i will see you in the next vincenzo's plate video recipe a ora zimanja oh congusto bean chainsaw's plate ciao ah oh my god oh my god oh my god

Channel: Vincenzo's Plate

Views: 1,591,345

Keywords: how to make spaghetti alla carbonara, spaghetti alla carbonara, how to make spaghetti carbonara, spaghetti carbonara, spaghetti carbonara recipe, spaghetti, carbonara, authentic carbonara, carbonara spaghetti, carbonara sauce, carbonara pasta, how to make carbonara, how to make carbonara spaghetti, how to make authentic carbonara sauce, pasta carbonara, carbonara | basic with babish, spaghetti alla carbonara recipe, vincenzos plate carbonara, vincenzo carbonara, vincenzo's plate

Id: 6Oy5ITdDQ3o

Length: 15min 38sec (938 seconds)

Published: Sun Nov 28 2021