Spaghetti Carbonara with NO CREAM | Feat. Chef Joel Ott
Real Carbonara shouldn't require cream. Watch the video about for my secret to a OUT OF THIS WORLD Spaghetti Carbonara and why this dish got it's name from Italian coal Miners!
You can order this dish and other classic Italian favorites at our restaurant inside the Ahern Hotel off the strip in Las Vegas, NV.
Below is the Recipe!
* 1 oz extra virgin olive oil
* 4 oz diced pancetta
* 2 whole eggs, organic or cage free
* 3oz grated pecorino romano
* 3oz grated parmesan
* 1 splash red wine vinegar
* 1 large pinch of ground black pepper
* ½ lb. dry or fresh pasta. Bucatini is traditional, but spaghetti and linguine are great too.
Bring a large pot up to a boil with ½ gallon of water and 1 ounce of kosher or sea salt.
Make a slurry out of the whole egg, both cheeses, vinegar and cracked pepper, whip together with a fork in a large mixing bowl.
Cook pancetta on medium-high heat in a large sauté pan with extra virgin olive oil. Cook until meat looking golden brown and crispy. Boil the pasta for the amount of time listed on the packaging minus 2 minutes. When the pasta is 2 minutes away from being fully cooked, add the pasta to the saute pan with the pancetta with about ¾ cup of pasta water. Continue to simmer for about 2 minutes, or until the sauce in the pan starts to thicken.
When ready add the paste to the large mixing bowl with the slurry, making sure to scrap all the delicious juice with a rubber spatula. Toss the bowl and mix with tongs until the egg and cheese mixture combines with the pasta water to make a creamy sauce. If it looks too thick add a small amount of pasta water until looking creamy.
Plate and garnish with extra grated cheese and lots of cracked pepper.
Feeds 2 to 4 people.
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Chef Marc is the Executive Chef at Ahern Hotel in Las Vegas, Nevada. He has 30 years’ experience of Italian cooking under his belt, bringing back regional dishes from his trips and using all the best vendors for his five-star restaurant! On this channel, you'll get a behind-the-scenes look at some of his classic dishes and authentic Italian style cooking from his kitchen.
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Spaghetti Alla Carbonara
Hey everyone, today I'll be doing spaghetti alla carbonara (I know, the noodles are actually fettuccine due to some issues with the pasta roller). I'll talk a little bit about its history, including the etymology of the word carbonara.
If you enjoyed the video, give it a like & subscribe to my channel!
Thanks for watching!
Italian Carbonara Recipe - The Only Recipe You'll Ever Need! | No Talking | Make Eat Home
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Legend has it that coal miners brought the carbonara dish to Rome. Whether this legend is true or not, carbonara is a wonderful pasta dish that’s simple and easy to make. Here’s my take on the Italian carbonara recipe.
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One of the unforgettable food memories for me when I lived in London many years ago was the late Antonio Carluccio’s delicatessen. I would sometimes go to his deli and order some french beans salad and sardines, just the right amount that I could afford with my student budget. One of Carluccio’s popular recipes is that for carbonara, and as with other authentic carbonara recipes, Carluccio’s recipe uses eggs to add a velvety richness to the dish. You can watch Carluccio’s “Real Spaghetti Carbonara” by following this link:
Legend has it that coal miners brought the carbonara dish to Rome. Carbonara is a wonderful pasta dish that’s simple and easy to make. Here’s my take on the Italian carbonara recipe. I used center cut bacon as a substitute for the Italian guanciale or pancetta. I also used fettuccine instead spaghetti and I added butter to add more richness to the sauce.
Make “eat” home! Try this recipe and let me know what you think.
#carbonarapasta #notalking #cookingsound #nomusic #makeeathome
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► Italian Carbonara Recipe - The Only Recipe You'll Ever Need!
Ingredients:
1 egg, beaten
¼ cup parmesan cheese, grated
6 cups water, to cook pasta
Salt, for boiling pasta
1 serving fettuccine pasta (50-60 g)
2 tbsp butter
1 tbsp olive oil
2 strips bacon, chopped
Pepper, to taste
Directions:
Mix grated parmesan cheese and beaten egg in a bowl. Set aside.
Pour water in a large pot and heat on high. Add salt to water. When the water comes to a boil, add fettuccine. Cook according to directions or until al dente.
Heat pan on medium heat. Add butter and olive oil. When the butter and olive oil mixture is ready, add the chopped bacon. Fry until the edges of the chopped bacon starts to brown. If there’s too much fat, feel free to remove as much as you desire. Add the cooked pasta in the pan and stir. Cook for a minute until the bacon is distributed evenly in the pasta.
Remove the pan with the bacon and pasta from the stove and place on a trivet. Add the egg and parmesan cheese mixture and mix well. The residual heat in the pan will cook the egg but it should not be too hot that it will scramble the egg. Sprinkle with pepper, to taste.
Serve immediately.
► Tips
This recipe serves 1-2 persons.
Watch out for the butter when heating it in the pan. Make sure that it doesn’t burn.
Add a tablespoon or more of pasta water in the pan with the bacon and pasta if needed (e.g. if the mixture is too dry).
Cooked carbonara is tricky to reheat. When reheated, you’ll most likely end with pasta with scrambled eggs. If you really need to reheat carbonara, place it in a microwave-safe dish and heat in the microwave, checking and stirring every 30 seconds until heated evenly.
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Spaghetti a la Carbonara Jamie Bissonnette | Simply Ming Season 17 | Lifestyle Food & Travel
Jamie Bissonnette and Ming make carbonara two ways. The classic Spaghetti a la Carbonara followed by a dairy free version with shiitake mushrooms.
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Ciao Italia 2007-r210 Coal Miner Style Spaghetti
Ciao Italia 2007-r210 Coal Miner Style Spaghetti
How to Make Classic Pasta Carbonara | Kenji's Cooking Show
Here's the last (and most popular!) of the four classic Roman pasta dishes, carbonara. It's made with eggs, pecorino Romano cheese, black pepper, and guanciale. It's super simple but also relatively easy to mess up (though it's still tasty even when messed up). For instance, I almost always make too much sauce (or too little pasta), as I did in this video. Oops!
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