How to make CARBONARA pasta. The ORIGINAL!

CARBONARA

One of the most famous dishes of Roman cuisine.
It was born in the alleys of the Italian capital around 1944, thanks to the meeting of some American soldiers and an eccentric Roman chef.
It evolves until the final Italian version that we can enjoy anywhere in the world.

These are the ingredients:

-Pasta (Rigatoni)
-Guanciale (Or Bacon for emergency)
-Eggs
-200g Pecorino Romano cheese
-50g Parmesan cheese
-Black Pepper

Follow me to discover my recipes…
https://www.youtube.com/channel/UCxrMfdLHhLT-3soCEs-mj1w

Hello everybody and welcome back today carbonara a typical plate from the Roman tradition and today I will show you my version for an Italian carbonara these are the ingredients that you need ratoni Garofalo this is one of the best pasta that you can buy 200 g of grated

Pecorino Romano cheese 50 g of Parmesan cheese eggs Guan chal and black pepper if you are enjoying this video don’t forget subscribe put a like click on the little bell for be always update for new video thanks let’s start preparing the gual the gual is basically the chick of

The park I know it’s not super easy to find it but it’s not impossible and in case you can use the bacon if you don’t find it but otherwise this would be the best choice CU it’s perfect it’s an amazing flavor and it’s the traditional ingredient for this recipe so we start

To cut some slice not too th it’s very important This now we have to remove this part this is called cotenna is basically the skin of the pork so it’s particularly hard so we just to remove like this and now we can cut in slice and then in Cube try always to make it pretty

Thick let’s cook our one chal we take a pan we turn on pretty strong the F we don’t have to add any fat no butter no oil absolutely nothing the gual is pretty fatty by itself so it will release a lot of fat in the pan and we’re going to use that

Fat later so just put it and we let it go it basically you have to wet out all the fat the one is ready we can turn off we move it in this plate we let cool a bit this fat and we’re going to use it in a

Moment now the dean chal is ready we can prepare our sauce of egg and cheese we take a bigger bowl we put one egg inside one full egg inside and then we’re going to have one yellow part of the egg for per person this means if you are two you

Will put one full egg and then one yellow for person so two yellow today we will be in free so I’m going to use free Yellow okay now we add our Pino and our parmesano I likes to mix because the picino is very strong as a flavor is very salty so the parmesano balance it then a good amount of black pepper this ingredient is very important for this recipe and now we mix basically we’re going to create a

Paste of egg and cheese now we will add a bit of the fat that the gual released in the egg and the other half we will keep it for the pasta later when we will mix all together we Mix at this point the sauce is ready it’s time to boil the pasta a bit of salt in the water not too much because it’s a pretty salty recipe the gual salty there is the cheese the Pino so really just a little bit and then we put

Our ratoni this pasta needs about 13 minutes to be cooked so this means we will cook it for 11 minutes and then the time to move it to the pan with the fat of the gual put the gual and the Pino and combine everything to get A bit our pasta is ready we turn on the pan a little bit and we move our pasta let’s try to catch also some pasta water it will help us for the sauce bit more pasta water and now we mix with the fat that was still in the

Pan now we have to play a bit with the fire because we are going to add our eggs and we don’t want scamble egg put together and we mix we take off of the pie ready look how creamy it is on top goes our Gad bit more of black pepper bit more of

Peino my carbonada is ready this guys is my carbonada try and let me know when Peti so Good oh yeah