How to Make Classic Carbonara | Jamie Oliver
Jamie shows us how to make a truly authentic, traditional and classic Spaghetti Carbonara. The dish uses two traditional Italian ingredients; a cured meat called Guanciale and Roma’s staple cheese, Pecorino Romano. This is the perfect Italian treat! Enjoy!
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Pasta Carbonara Recipe (with the Whatever Pan) | Italian Recipe | Best Cookware
Ingredients
• 100g pancetta
• 50g pecorino cheese
• 50g parmesan
• 3 large eggs yolks
• 350g spaghetti
• 50g unsalted butter
• Sea salt
• Freshly ground black pepper
Method
• Put a large saucepan of water on to boil.
• Finely chop the pancetta, finely grate the pecorino cheese and parmesan and mix them together.
• While the spaghetti is cooking, fry the pancetta. Drop unsalted butter into your Whatever Pan and, as soon as the butter has melted, tip in the pancetta.
• Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp.
• Keep the heat under the pancetta on low. When the pasta is ready, put it in the Whatever Pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
• Beat the 3 large egg yolks in a medium bowl and add the parmesan and pecorino cheese (keeping a small handful back for sprinkling over later).
• Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
• Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist.
• Season with pepper and enjoy!
Jean Patrique tools used
• The Whatever Pan
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Gennaro Contaldo's Authentic Italian Spaghetti Carbonara | Citalia
Spaghetti Carbonara is thought to originate in the Lazio region of Italy, first made for the carbonari (charcoal workers) and is an authentic recipe, now popular the world over. Perhaps one of the easiest and quickest Italian pasta recipes, a Spaghetti Carbonara can be rustled up at home for a tasty week night supper.
In Genaro’s authentic recipe, he uses guanchiale (pig cheek) rather than the pancetta that we might use at home, however pancetta is a perfectly acceptable substitute if you don’t have a good Italian deli near to you.
Although British versions of this dish often include cream, Gennaro’s classic recipe uses just seasoned pasta water, fresh egg yolks and pecorino cheese to create that delicious, creamy texture that you will know and love.
Gennaro has fond memories of eating Carbonara in the backstreet trattorie of Italy’s capital city, Rome. With so much to see and do in the Eternal City, including the Vatican, Colosseum, Spanish Steps and the Roman Forum, Rome makes a perfect destination for a city break, not to mention the ideal introduction to Italy for first time visitors.
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Ingredients
4 x servings
1 x tablespoons extra virgin olive oil
200g piece Guanciale (pork cheek), roughly chopped into small strips
4 x large free-range egg yolks
75g grated pecorino & extra for sprinkling
Salt & freshly ground black pepper
400g spaghetti
Method
Bring a large saucepan of salted water to the boil and cook the spaghetti until “al dente.”
Heat the extra virgin olive oil in a large frying pan, add the guanciale and on a medium heat stir fry until crispy.
In a small bowl beat egg yolks with pecorino, some salt & pepper. Set aside.
Drain the spaghetti, reserving some of the pasta water, add the spaghetti to the pan of guanciale, with a little of the pasta water and mix well. Remove pan from the heat, stir in the egg mixture, adding more cooking water if necessary. Serve immediately with some grated pecorino and freshly ground black pepper.