Easy Spaghetti Carbonara!

An absolute classic, Carbonara is hard to beat! Get recipe here: http://bit.ly/DonalCarbonara

My new cookbook FRESH, order here: http://bit.ly/DonalFreshUSA
Subscribe to my channel: http://bit.ly/SUBSCRIBEDonal
Follow me on Instagram: http://www.instagram.com/donalskehan
Like my Facebook page: http://www.facebook.com/donalskehan
Follow me on Twitter: http://www.twitter.com/donalskehan
Follow me on Pinterest: http://www.pinterest.com/donalskehan

Carbonara one of the best Italian recipes you will ever make and if you do it the authentic way you will be left with luscious creamy pasta coated with salty flavors from pancetta and Parmesan with the richness of egg yolk this is epic and the best part of this

Recipe is that it only takes four ingredients we’ve got egg yolks we’ve got spaghetti we’ve got pancetta and we got parmesan and the first thing we need to to get it started is plunge our spaghetti into a big pot of boiling salted water and if you’re going to make carbonara you’ve

Got to go all-in so a big packet of spaghetti straight in there I love those moments and then you just want to poke it down up if you get all the equipment anyway just poke it down so it gets nicely coated in all that salted water

And the trick with your pasta is just keep it moving in there so it doesn’t stick to the bottom it gets nicely coated in the water so take your time with it now while the pasta is cooking off we’re going to get to the pan on

Nice and hot and straight in here we’re going to fry off some pancetta so a little drop of olive oil about teaspoon to a tablespoon amount of olive oil remember with the pancetta when you add this to the pan there’s quite a lot of fat that goes in here it’s a cured

Beautiful salty meat and once it starts cooking off it’s going to include a little faster you don’t need that much oil straight into the pan with the pancetta and you’re going to bring that to temperature you’re looking for it to be nice and golden brown and then it is good to go

So just to recap we’ve got pasta boiling off we’ve got pancetta sizzling away and while it’s sizzling away we’re going to talk about the other two ingredients that take this dish – beautiful carbonara heaven we’ve got some egg yolks I’ve separated the egg yolks from the egg whites and I’m going to whisk

Through about half the Parmesan cheese that’s required for the recipe now really when it comes to making a good carbonara it’s all about the look in the feel I’m going to take some of that pasta water to loosen an egg and I’m going to add some Parmesan cheese as

I need it but I’m going to start off with a little bit of parmesan and these four egg yolks just a whisk off now most people when they’re making their carbonara will slip the egg yolks into the cooked pasta but my theory on this

By doing it in a bowl is that you will prevent yourself from scrambled eggs so this is my little tip on making sure that you get perfect creamy carbonara check on our pancetta which is looking pretty good and let’s give our pasta just a nice little swirl true just so

That it’s nice and evenly cooking and the brilliance of this dish is that by the time you have that path to cook through you have your panchetta cooked off and essentially the base of your carbonara sauce is good to go this is exactly where you want your pancetta to

Be you’ve got a got a nice bit of golden color but it’s really sizzling and crispy and at this point I’m going to turn off the heat we’re going to transfer it out onto a plate lined with some kitchen paper and you want to leave

Any of that excess oil in there it is done its business at this point and you’ll just be left with this lovely crispy pancetta running through a really rich creamy carbonara sauce okay pancetta is nice and cooked off at this point our pasta should nearly be there

Just give it a last little swirl and then it’s time to drain so right at this point I’m going to take out a little bit of that starchy water that the pasta is cooking in and this is going to help to form that gorgeous creamy carbonara

Sauce so about three ladles will be more than enough all right it’s time to drain once you have your path to drained off get it straight into those egg yolks and you want to get straight in there with your tongues and get stirring and a good

Little tip at this point to add a little bit of Parmesan cheese as you’re going and as you need it that will really help to bring this sauce together so now it’s time to add that pancetta straight in there give it a little seasoning of black pepper

You don’t have to do this but I do think it adds a nice little kind of fancy bite just to the edge of your carbonara and give it a last little mix through and by all means if you need more of that water stick it in there this does need just a

Little touch last little bit of Parmesan cheese just over the top and this will finally bring together this gorgeous carbonara I’m going to tumble it out onto a plate take a nice twist of that pasta quite a generous twist of that pastor get it on the plate and that is all you want

For absolute attacks at perfection finish it off with a tiny bill touch of Parmesan cheese and that is a four ingredient pasta to be absolutely proud of a box with creaminess get a little bit of the pancetta in there and while it’s still nice and warm and that is just creamy silky smooth

It’s got that saltiness wrapped around because of the pancetta being added in there it has to be one of the easiest pasta dishes you will ever learn how to make and it’s all about that silky sauce wrapped around the pasta if you want the recipe not that you’ll need it after

Watching this you can get it in the box below over on my website hit that subscribe button leave us a comment in the box below and if you’re Italian please say something nice because you never do so I hope you have liked my version of this carbonara sauce and until then my friend

CC And straight in here we’re going to fry off some pancetta so a little drop of olive oil that’s not on