How to Make SPAGHETTI alla CARBONARA Like a Roman (The Latest Carbonara Version 2023)

this is the carbonara 2023 version yes I spent a week in Rome learning all the tricks and secrets from the best chefs in Rome and I've searched for the best carbonara and there is no such thing everyone makes carbonara their way following the rules of course but we are humans and we all have our own touch and our own way of making whatever we make and this is what I make in 2023 My ultimate version of carbonara and it tastes beautiful it's so creamy and I want you to enjoy it carbonara has been evolving since Uno God knows how long and it will never stop evolving so every year I'm gonna make it better and better for you guys look what I found at the bottom of the plate look you know what I mean now I need a slice of bread and clean this Bellissimo bonissimo the best parts at the ends um [Music] this is how you make the perfect carbonara in 2023 First Choice is the pasta spaghetti is a classic I've chosen very nice thick round spaghetti it's like a Bugatti okay but Firma like spaghetto it's a spaghetto then you can go for spaghetto cuadrado my favorite pasta for carbonara it's like a thick Square spaghetti you don't find this type of pastas in the supermarket right you need to go to the grocery store or specialty store you can use short pasta like rigatoni medium you can use bucatine if you like or you can use fresh pasta but not with eggs water and and flour if you use fresh egg pasta and then you do carbonara sauce with egg it's a bit too much okay if you're young maybe you can do it but if you are over 30 maybe it's a little bit difficult to digest I'm using 300 grams of spaghetti for three people so 100 gram per person the one Charlie has the skin on the side the container and the pepper on top okay I'm using 200 grams of Guan Charlie the pork chick the butcher your local butcher must have guanciale in the shop if he doesn't have it then tell him to do it because pork pork Joel pork chick can be found anywhere so every butcher should make guanciale you can replace with pancetta maybe no bacon we need to use four eggs because I need one egg for every 100 gram so 300 grams three eggs and one extra egg that we add pecorino and this is the ratio okay every and 100 grams of pasta you use at least at least 30 grams of grated pecorino nut and salty pecorino Romano you can add more but at least 30 grams per underground today 300 grams of pasta 90 grams of pecorino Romano last but not least the black pepper so important now what we're doing with the pan we put on a medium low heat on the fire because we want to cook this gently okay here we have the Beautiful guanciale needs to be slowly gently cooked the reason why you want to cook the ground Charlie gently is because you don't have to rush you got three ingredients to cook here take your time please guys in in about five minutes or even less the guanciale will be nice and crunchy [Music] oh guys the guanciale it's cooked so what we're gonna do is we get the guancera the crispy guanciale and we put it here to rest when Charlie see you when the pasta is ready enjoy the crunchy test it's carbonara it's gonna be delicious see all these oil this is gonna give the flavor to the Spaghetti okay so now we put the pan on the side and we start boiling the pasta now we get a large pot of water and we put half tablespoon of sea salt or rock salt we only put off because the pecorino is very salty and we don't want too much salt for carbonara now we get a spaghetti and here we go the pocket says that this spaghetti needs 13 minutes in boiling water until they are al dente now it's time to make the sauce the cream for the carbonara now usually in the old days I used to use the entire egg no waste but I have to admit I've learned that the egg yolks is the secret to make a creamier so we have to get three egg yolks and we keep one entire egg because the entire egg is what goes in the pan okay so three egg yolks what do we do with the white of the egg that we have left we make Amaretti I've got a great recipe my mother-in-law Amaretti whatever you can make out of this these three egg whites you make the Amaretti you put them in the freezer and they last for one year in the freezer all you have to do you get them out of the freezer put some icing sugar and you eat them straight away cold or you wait until they go at room temperature now let's make sure we get the egg white here oh there you go here we go and here is egg yolk and now the fourth egg we put the whole thing in there Perfecto this is what you're going to use to make Amaretti let me tell you you will make plain delamaretti to make you happy now with a fork you can use a whisk but Fork is moral made the eggs let's go crazy with the pepper black pepper mix again carbonara means like a Carbone which is charcoal so your carbonara needs to look like charcoal guys this is where the Magic Begins okay you've got a pecorino here a little bit at a time let's put the pecorino in there let's turn this egg yolk into thick pecorino cream the pecorino is so important I know you guys like to use parmigiano or granapadano because it's more delicate okay you can do it but the pecorino so beautiful let's put more in there I want this stick because I want this to melt and revive when I mix it with the spaghetti can you see this you see how thick this is this is perfection guys let's put the rest okay Melissa Melissa if you guys need more cheese please go for it cheese is good more pecorino the better all right it's been 13 minutes let's try the spaghetti to see if they are all dented just the way I want them um perfectly to the tooth all right guys now I'm gonna show you what to do to have a easy perfect carbonara the pasta is ready so let's put the flame down medium low put the pan back on with the oil from the guanciale so let's revive the oil okay in the meantime we start adding the pasta in this pan [Music] here we go I don't throw my pasta water because the pasta water is very important right now mango pasta water we might need the whole thing or maybe not we want the pasta to make love with the oil from the guanciale as you can see the pasta absorbs the oil there is no oil left you see no oil left so I'm gonna add a little bit of pasta water here [Music] because this is a my new technique that I've learned take this off the stove put the water the pot with the boiling water back on the stove at the maximum temperature now we put the pan on top we want the steam to basically keep this pan nice and warm okay the spaghetti ready it's plenty of pasta water in there another a little bit more you go plenty of pasta water at the bottom I'm gonna add some crunchy one Charlie not too much just enough and this is the moment we've been waiting for ladies and gentlemen the egg the egg mix are you ready here we go the egg mix goes in time to mix the past is warm the paint the the steam at the bottom is keeping everything nice and moist at this point as you can see we might need a little bit of pasta pasta water just a little splash a little splash of pasta water not too much and here we go guys the carbonara cream is coming out for you it's ready for you guys look now it's time to toss I need a little bit more pasta water because I can't toss that's how you know when you need more pasta water and now we toss oh yeah look at that oh look at that cream look at the cream guys I want you to see how creamy this is okay you see it and the camera do justice and they come and do josticks look look how creamy this is a touch of pasta water creates all of this for you not much and here we go beautiful perfect creamy carbonara wow look at that guys my carbonara keeps changing every year becomes better and better foreign [Music] [Music] oh guys look how beautiful in the plate and here we go ah beautiful creamy and silky carbonara I was going to top this off with a little bit of pecorino cheese on the plate guys let's get the cream here the carbonara I believe wow now we finish this off some nice guanchana on top and now we're ready to rock and roll we need to finish it with a nice spool verada of black pepper be very generous with black pepper and then your carbonara can be served [Music] [Applause] [Music] let's see our creamy this is wow yeah yeah yeah I'm crunchy I'm going to eat you wow look wow wow guys it's carbonara it's perfect guys this this pasta has been waiting for a while we have to take photos and videos so it's a little bit cold but still creamy it's a good sign isn't it so here is my pasta here's my crispy one Charlie um like one Charlie is a lot more delicate without of the pepper and the marinade you know they put on top really makes a difference it does the pecorino cream which is perfect [Music] the pasta is creamy what more do you want the spaghetti are nice and thick if you use a capellini or vermicelli you know thin pastas you're not going to get the same experience because too thin it won't absorb the sauce you need a nice thick pasta a nice thick spaghetti like this I want you to make it right now I want you to enjoy this right now the same way I'm enjoying it please write a comment below and let me tell you which one is your favorite carbonara version of Vincenzo's plate I have a few so you can watch all the videos and tell me which one 2020 2021 2022 or 2023 I'm waiting for your comment so thank you so much for watching this episode I will see you in the next week change this plate video recipe aorta simanja carbonara Bon Appetito [Music]

Channel: Vincenzo's Plate

Views: 252,675

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, vincenzos plate

Id: 0NX_Y6HjBZI

Length: 15min 8sec (908 seconds)

Published: Sun May 07 2023