Ingredients:
Extra Virgin Olive Oil
Salt (For the pasta water)
1/2 Cup Pecorino Cheese (Grated) (Plus extra for garnish)
4 Medium/ Large Eggs
3/4 Cup Smoked Pancetta
1 Pack Dry Spaghetti (Get the good stuff)
1 Tsp Cracked Black Pepper
Fresh Parsley Chopped
Fresh Breadcrumbs (Optional)
#spaghetti #carbonara #pastarecipe #pasta
Hi everyone my name is Daniel Cook I am the singing Chef today we’re going to be making a beautiful Italian classic spaghetti G banada using fresh eggs peino romano and smoked Panetta stay tuned for this classic Italian Dish I love it you’re going to love it let’s get on with it let’s Cook Right just before we get cooking we’re going to run through some of the ingredients today in fact this is all of the ingredients you’re going to need for this dish okay so we’re going to use some really good high quality dry pasta there is some really good labels out
There go for the more expensive one it’s way worth it cuz the Finish result will be way better and the longer the pasta takes to cook if you look on the back of the instructions um you’re looking for sort of past that takes about 12 to 15
Minutes that is when you know you’ve got a really good high quality dry pasta we’re using Panetta right this is smoked Panetta you can use bacon people do use bacon but I highly recommend Panetta it’s way more authentic the proper authentic uh meat for this dish is
Actually gwin Charlie which is again a very very smoky pork with you can seldomly get here in the UK unless you go to really high quality Delhi we’ve got some parsley which we’re going to use just to finish off some breadcrumbs I’ll explain them later and I have got a
Really good recipe for those breadcrumbs by the way uh which will be in another video and we’re using fresh cracked black pepper now this is really important and this is abundant in carbonara okay I’ll explain that we’re using four fresh eggs today okay these are fresh organic eggs you can use
Whatever eggs you like some people just use the yolks for carbonara but I’m going to use the whole egg cuzz I find it works better and it creates a creamier sauce and lastly but not least we’ve got some really good high quality peino Romano cheese which is the classic
Cheese for carbonara you can use parmesan if you can’t get peino I’m using peino today cuz it is the one that they would use over in Italy so let’s get on with the next step we’re going to go over to our hob here we’re going to get our water
On I’ve got a pan of water here when my induction hob decides to work we get that on the go now it’s really important at this stage that we get some salt in our pasta water now I don’t want you all saying oh you putting loads of
Salt in there oh that’s really bad yeah it is bad but we’re not eating that salt that is only there to season the pasta if you don’t season your pasta water it will taste like thin air all right really important get that on the go you
Don’t need to add any oil to your pasta water some people do it it’s not necessary get it up to a really good boil get your pasta in in that is when you know your pasta is not going to stick a lot of people make the bad
Mistake of putting their pasta in as the water’s coming up to the boil never do that get it furiously boiling as soon as that pasta hits that water it’s going to go Z straight down again and then it will come back up to the boil slowly
Okay next step we’re going to get this pan on this is where we’re going to cook our Panetta now we want a good hot pan for this make sure you got plenty of space cuz pretty much this dish is a one pot dish apart from the fact you’re cooking your pasta separately but
Everything’s going to happen in here all right so we’re going to get our Panetta in like that no oil you got plenty of fat coming out of this in a moment or two just going to grab myself a wooden spoon excuse me get that a good stir around in there
Now we don’t need to add any salt to this dish unless you want a little bit at the end because bearing in mind this is a smoke me we don’t need to be adding salt for this this has got enough natural salt in it as it is so we want
To get a really really nice little crisp and crunch but not too crunchy you want a little crisp on it okay that could just be left alone we’re going to turn that down to about medium heat over here we’re going to crack our eggs okay this is a bit that can
Sometimes go a little bit skew with even for us fairly Intermediate Chef I’ve been doing it a long time but even I mess eggs up and sometimes there will be a bit of shell that goes in luckily we look like we’re all right today right so we got our four eggs in there we need to give her a little whisk
With a fork all right no need to be delicate with it get it in there because this is going to be our sauce for the carbonara I’ve got about half a cup of peino here okay that all goes In again get that really mixed in well work it into the egg mix and it’s really important that we season this egg mix with some really good freshly cracked black pepper now you’re thinking at home I’m putting a lot in there you need it you need that heat
Okay I’m happy with that a good few generous pinches of freshly cracked black pepper goes in again no salt we don’t need salt in there cuz we’ve got the Panetta okay so you can see our water has now come to a really good Furious boil it’s on full whack now I’m going to
Put my pasture in now how I would recommend putting your pasture in Hover it over the pan give it a Twist drop okay that will then spiral out let that let that naturally go into the pan all right it’s completely gone down as I said it would right but give that
Another few seconds and that’ll be back up to the boil again okay so our pastor is pretty much there now it’s been on the hob for about 10 minutes we’re at a nice sort of L Dente stage so you don’t want it crunchy but you don’t want it too soft either
I’m going to turn that off cuz it’s driving me up the wall so we come over to the S we going to drain our pasta now it’s important to keep a little bit of that pasta water back you might need it you might not um it
Depends if you want to loosen your sauce up a little bit so our pan over here there is no heat in this pan now at all okay we don’t want any heat in that pan because I’ll explain why so we’re going to take our pasta that goes in our pan
No mucking about this bit does need a little bit more concentration get that pasta moving get that Panetta mixed in with your pasta okay there’s no heat in this pan at all at the moment it’s too hot to add our egg mix if we put our egg
Mix in there now you’re going to end up with scrambled egg all right we don’t want that just keep tossing it about release some of that really intense heat from that pasta okay now we’re at a good stage to get our egg mix in there and that just
Needs to go all in like that no mucking about and you want to just give that a good mix in as you can see lovely creamy sauce see you don’t need to have cream this is what Brits do wrong I understand why the restaurants do it you got pasta sitting underneath hot
Lights and it’s going to go sticky so I absolutely understand why they use it in the restaurants okay but pasta in normal situations will not wait for anyone okay now it’s important at this stage to get this served okay we’re nicely mixed up okay so we’re going to come over to our
Plates there’s enough here for good three or four people by the way every single measurement today will be in the description box below the video now depending on how hungry your you and your guests are I’m doing this for two people today but it’s nice to have a little bit left
Over if you want a few seconds we all do normally get plenty of that Panetta in there beautiful and I like to serve it in little pasta bowls like that now I like to finish this with some breadcrumbs now typically the Italians would make a breadcrumb now this is actually called
Pang rata and they’ll use this as a garnish on a lot of their pasta dishes in regions where they couldn’t afford parmesan now I’m just going to finish off with some nice breadcrumbs like that there is a recipe for these breadcrumbs in a separate video well worth having a
Little jar of these made up in advance on your shelf cuz they’re really useful and I do like to finish off a little bit of parsley just to pimp it up a little bit and lastly but not least a little drizzle of fresh extra virgin olive
Oil and if you want to serve a little bit of extra shaved peino cheese parmesan over the top absolutely can don’t forget if you’ve liked this video make sure you hit the Subscribe button hit the notification Bell so you don’t miss any more of my upcoming videos you’ve been watching the singer
Chef we’ll see you next Time
1 Comment
looks well yummy!