Real Spaghetti Carbonara | Antonio Carluccio

[Music] I am Antonio carlucho welcome to my kitchen I show you how to make the real carbonara most of the people they get it wrong and I will show you why now this is boiling water to which we add in the rati of 10 G per liter of water sold as to be like this and immediately then we put in has to be boiling a pasta in this case is sort of spaghettoni the biggest size of spaghetti while this is cooking it takes good 10 minutes and uh no oil please no oil you don't need it you just need to stir a little bit when it's in it and that's it now for the original carbonara you need the Guan chal which is the cheek the pork cheek and the Romans they're very special in that because they do it they cure it like hand or like like petta and it's very tender very tasty and tender now you have to cut it in chunks you can use naturally also Panetta the normal Panetta which is this one here but I like the guala when I have it obviously and this is the recipe for two people big chunks the Romans they are mad for this pasta if there is a Roman pasta is this one here this quite a lot for two people let's see and the only thing you have to do now to make the sauce is to take good olive oil put in the pan there you go put the Guan chal into that and this is the beginning of the sauce and mostly also the end of it because the rest is coming here into that bowl and now you take some good eggs and for two people you take two eggs oh love lovely color look at this to be a little bit naughty I take just the yolk and we beat it 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 at the in Roba they use also pecorino cheese which is a cheese to be grated they are fresh sporino and H sporino but it's lovely to have a little bit of this abundant pepper and another stir and this is the so I wouldn't put any salt here because the bacon here it's quite salty it's preserved we 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 3 or 4 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 The Taste now should be enough I switch off the guala because it's too hot and this 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 flavor it like this you let it cool down in doing this and 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 yes the the resistance 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 saying like this is just fantastic m cameraman everybody you should taste it just [Music] wonderful

Channel: Jamie Oliver

Views: 23,167,431

Keywords: jamie, recipe, Italian Dressing (Dish), Antonio Carluccio (Author), oliver, cooking, archive, gennaro contaldo, Kitchen, Italian Food (Cuisine), food tube, legendary, food, cook, Carbonara (Dish), Spaghetti (Ingredient), Cook (Profession), italian

Id: 3AAdKl1UYZs

Length: 5min 12sec (312 seconds)

Published: Thu Mar 27 2014