I Try To Master Spaghetti Carbonara… (feat. The King of Carbonara)

Today, I try to master Spaghetti Carbonara. This is allegedly a simple recipe, but it turns out to be harder than I thought, so I try to learn from the best carbonara mind of the planet, Luciano Monosilio.

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#carbonara #carbonararecipe #italianpasta

carara they say it’s a dish of legendary
Simplicity this recipe is simple and
easy oh no no no no no no no no my eggs
have basically scrambled in here nothing
is very good that mean it’s an absolute
failure it requires a lot of really
really good ingredients oh my God this
is the actual cheese that they use in
carbonara it smells so meaty and Porky
and maybe most of all a lot a really
really good technique I I don’t know why
this is so challenging this is supposed
to be a simple recipe we’re going to
find out if home cook me can make a
delicious and authentic spaghetti
carbonara in the home kitchen today I
try to master
carbonara so this feels like it should
be a relatively simple recipe right I
mean it’s basically only four
ingredients we’ve got some spaghetti
this is bronze cut spaghetti where does
it say it on there right in here the
second thing that carbonera has is an
egg here I chose grana Padano this is an
Italian cheese I think this is going to
be good enough for us and then I’ve got
some bacon here carbonara is basically
like it’s a breakfast pasta It’s bacon
and egg sort of in pasta form so let’s
cut down the bacon into sort of
bite-sized pieces then I’m going to boil
my spaghetti until it’s all Dente about
11 minutes according to my package once
that’s done we can move on to creating
the sauce to make the sauce I’m going to
get a bowl out crack an egg into here
whisk this until it’s combined into
basically a paste and then set it aside
a few minutes before my pasta is done
I’m going to start frying off my bacon
once the Bacon’s crispy I can then add
my pasta right into this pan with all
the bacon as well as the fat that came
off of the bacon and then add in my egg
and Parmesan
mixture oh no no no no no no no no so my
eggs have basically scrambled in here
this doesn’t look like a sauce it looks
like well pasta with slightly scrambled
eggs and a bit of bacon but on this
channel we try everything so I’m going
to Plate this up and let’s see how it
[Music]
tastes super dry
bacon isn’t very good I mean Bacon’s
never terrible but it doesn’t go well
with the dish the the eggs are
completely scrambled completely
overcooked there’s basically no sauce to
speak up this isn’t I mean that’s an
absolute
failure so I really thought this was
going to be a pretty simple
straightforward challenge but we
basically didn’t have a sauce we had
scrambled eggs let’s park that for a
second let’s come back to that in a few
minutes I’m not sure that we were using
the right bacon I’m not sure that we
were using the right even pork product
so let’s do some research let’s see if
we can figure out what the best chefs in
the world are doing when it comes to
carbonaras let’s check out this video
and see what’s going
on yeah see that looked different than
the bacon I was using we start first
from the one Char so it is a different
bacon than what I was using that’s Guan
chali that’s a slightly different type
of bacon looks like there’s more fat in
it and that may be one of the reasons
that we didn’t get a really really great
sauce all right so I think that’s step
number one for us to get our carbonara
right is we need a really bacony Guan
chali to do that I guess that means we
got to go to the market we got to go see
if we can track down some Guan chali
near where I
[Music]
live so this my local market here let’s
jump inside I think we should be able to
find some Gali inside cheese over here
more cheese over here all right I feel
like we’re getting closer that’s bacon
up there let’s keep looking there we go
go on Charlie that’s we’re looking
for so this actually comes from a
completely different part of the pig
this is the jowl of the pig or or or the
cheek of the pig so you get this streaky
piece of meat here and then this fat
along the top and the bottom it smells
so meaty and Porky and just really
really delicious what if guali is kind
of hard to find what if it’s super
expensive where you live carbonara is
supposed to be an everyday dish it’s not
supposed to be something that’s reserved
for fancy occasion there’s a solution
this is Panetta Panetta comes from the
belly of the pck so the same spot as the
bacon but it’s got that nice streaking
it’s in a block so we can cut it down
into nice big pieces if you can’t find
guali petta is a close second the purist
might get upset with me but who really
cares even if you can’t find panchetta
bacon is going to be good enough to make
this recipe delicious maybe just add a
little bit of pepper but don’t let
anyone tell you that you have to have
Guan chali to make this work but the gu
Charlie isn’t going to solve all of our
problems remember the eggs they
scrambled we need to figure out how to
make a foolproof sauce H let’s go back
to the internet and see if we can learn
a few more things and in my first bit of
research I discovered Luciano monoo
monoo my Italian’s going to be terrible
this guy he is the king of carbonara so
let’s watch this video where he breaks
down his carbonara recipe to see what
he’s doing that makes him so good at
this all right so he’s using the Guan
chali like that earlier recipe we looked
at and then he’s putting the pasta in a
bowl opposed to in the pan yes then
using some of the pasta water that’s a
good way to make it
creamier oh this is interesting he’s
using a double boiler this is an
interesting strategy to solve that
problem we had of the eggs getting
overcooked basically we were introducing
them to heat too
rapidly oh no no no no no no no no the
double boiler is probably going to heat
them a lot more gently I mean we already
basically have the makings of a double
boiler because we’re boiling our pasta
so let’s jump back into the kitchen
because I think I’ve got some good ideas
for attempt number two yeah feel pretty
good about this we’re going to cut our
Guan chalii down into I like them in
really really big pieces remember a lot
of the Fat’s going to render off even if
you think they’re a little too big
they’re going to get smaller just by
nature of the fat coming out you know do
them however you like them I think
they’re kind of cool like this and
that’s how Luciano did it in his video
I’m going to separate the guali from the
fat I’m going to use the fat a little
bit later and set all of that aside and
then in a bowl I’m going to mix together
my egg and in fact I forgot something
along the way when I was getting that
Guan chalii from the Italian store
across the street I also got some peino
the Romano this is the actual cheese
they’re going to use when making
carbonara in Rome Romano it’s from Rome
this is a sheep’s milk cheese it’s going
to be really salty this is going to be
really sharp this is the cheese that
they use so back to the cooking I’m
going to grate in some of this peino ROM
add a bit of pepper stir all that
together you’ll notice that I’m using a
bigger bowl we’ll get back to that in a
second and then I’m going to boil my
pasta again to Al Dente is about 10 or
11 minutes with this pasta once my pasta
is done cooking I’m going to take it out
of the water I’m going to add it to the
bowl with the egg and the peino Romano
cheese and now that bowl is going to go
on top of the double boiler and what
this is going to do is it’s going to
gently start to cook my eggs as opposed
to harshly cooking them like I did
before add a little bit of that Guan
chali oil try and form an Emulsion and
try to form a creamy sauce just keep
stirring this and moving it around if
you need to thin it out add a little bit
of pasta water once it’s completely done
add the guoli pieces and we can plate
this off and how we
[Music]
did I can already tell just by looking
at this it is significantly better our
sauce looks a lot better it’s peppery
Porky really really good let’s let’s
just give this a try though the Guan
chali takes us to a whole another level
we definitely checked that box and I
mean the sauce it’s interesting I can’t
put my finger on what’s going on with
the sauce you can see it it’s definitely
a sauce this time versus last time and
it just basically scramble eggs there’s
just something not quite right about it
I I I cannot put my finger on on what’s
going on with this we’re close but we’re
not completely
there now carbonara is one of those
dishes that I think has been screwed up
so many
times I I don’t know why this is so
challenging this is supposed to be a
simple recipe
I don’t know why every video opens up
with them talking about how easy this is
this isn’t the easiest recipe I’ve ever
made I show you how to make the real
carbonara yeah so I did that so I’m
really struggling to figure out what the
last piece of this puzzle is what the
last thing I could do let’s keep
watching this video and see if we can
figure something out so I got the
guali oh let’s hold on a second I’m
going to rewind that he’s using egg
yolks that’s really interesting so after
all that research I think we only have
one more component that we need to
master to make a really really great
carbonara and to do that I’m going to
use a combination of both whole eggs and
egg yolks the more egg yolks you put in
the Richer it’s going to be I’m going to
do a combination so let’s do our last
attempt and see if we have the perfect
homecooked carbonara
[Music]
[Music]
[Music]
this is definitely the best of the three
it’s got all three components that make
up the perfect carbonara finally we have
a really rich sauce from combining egg
yolks and egg whites hope you enjoyed
this episode thanks for watching see you
next
time it’s so good