Buttery Spaghetti Carbonara Recipe

I love me some Carbonara.

So I’ve previously done a version of this when my videos were still pretty bad, so here is a retake on how to make this favourite pasta dish at home.

I just made it better with butter :p

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RECIPE

1 tbsp olive oil
2 garlic cloves, sliced
75g pancetta, cubed (or bacon)
250g dried spaghetti
2 eggs and 1 egg yolk
25g pecorino romano, finely grated
25g parmesan, finely grated
1/3 cup melted butter
Freshly ground black pepper
Nutmeg
1. Fry the garlic in the oil. Discard the garlic. Fry the pancetta.
2. Cook the spaghetti.
3. In a warm bowl, mix the eggs, pecorino, melted butter and parmesan.
4. Put the pasta in the pancetta with a little bit of cooking water.
5. Put the cheese mix with the spaghetti off the fire. Stir in some cooking water.
6. Serve immediately with some black pepper and nutmeg.

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hey guys it’s the holidays well not really but you know we like to plan ahead in the Philippines so today I’m going to show you how to make a beautiful pasta carbonara the way you should make it and you should make this on Christmas day or anything I did promise you more videos so let’s get to work I absolutely love Pasa carbonara it’s one of those dishes you find in absolutely every restaurant around the world cafes Italian beos so people know it but do people really know how to make it at home quickly and in a way that’s just always delicious I recently spent some time in il so we were in Florence Tuscany umbrea we went down to the amfi coast and the carbonara there each time we had it was absolutely delicious and I kept asking the chefs and the cooks how do they make it and they said just use Simple beautiful delicious ingredients and that is the basis of all cooking if you have great ingredients and you have a very sound technique the food will come out really nicely so we’re going to start really simply with what one of the most important things when making pasta is to season your water so you want to take a nice big pinch of salt put it in your boiling water very quickly we’re going to grab some butter about two tablespoons of butter so you want to slowly melt that two cloves of garlic our butter is bubbling the garlic is heaping in there you really want to cook it at a low temperature to make sure nothing breaks apart and what we’re going to do now is just transfer it leave the garlic in there I’m going to bring up the temperature a little bit add a tad bit of oil and we’re going to start cooking our pasta so pasta usually takes if it’s hard pasta like this it’ll take about 7 minutes to cook so in this pan right here we’re going to add some nice thick cut ponchetta if you don’t have petta you can go ahead and add some bacon we’re looking for nice thick slices the combination here of butter petta and a little bit of olive oil will really just bring out so much flavor and you see well I hope you could see or smell this yourself once I put this in here the flavors that are going to come out of that you’d want to eat that just straight while that’s happening we’re going to go ahead and just prep our sauce one bowl this is really the simple part I’ve got my egg yolk here two whole eggs so now we’re going to go ahead and add a combination of peino and Parmesan right into our egg mix now I’m going to add my beautiful melted butter bits of garlic the garlic we left out but that flavor is just going to stay there so this is actually one of my personal tricks if you were to talk to a traditional Italian person they would say maybe add butter maybe don’t add butter but I know they do finish their pasta sometimes with butter I particularly like it in carbonara just because I think the flavor of cheese butter egg bacon or banetta is just perfect together and at the same time you will get some of that garlic flavor that comes through it and if you were to use things like margarine or just oil like it would feel very light here it will feel very dense and creamy which is exactly what I want in my carbonara so our petta is good and our pasta is good and here’s one more thing people usually don’t do correctly is they strain the pasta and gets really dry and clumpy so you what you want to do is straight from this bowl into this bowl pasta goes in I’m going to start mixing that together now we’re going to go ahead and grab our egg mix put that right in remember this is still slightly hot so the cheese will melt as it hits the pasta and everything will get nice and creamy time to give everything a taste this is where you check your seasoning I need a tad bit more salt so I like to finish mine with a little bit of nutmeg one because it’s Christmas and Nutmeg reminds me of Christmas but two it is an option that usually some Italians do not everyone does it but I like it and then finally a tad bit of my black pepper this looks amazing all right we’re good to go so go ahead use some thongs and that goes in we’re going to prop that up finish it with a tad bit of salt we’re just going to add some cheese on top and just like that in 10 minutes you’ve got this beautiful creamy and buttery carbonara so why do I love butter so much because it has that whole milk syrup that only real butter can bring and take my word for it it’s better for you don’t believe me click the link on your screen to see why whole milk matters when it comes to butter hey guys thanks again for watching I really appreciate you stopping by and checking out our recipes or travel videos and everything else that we do if you want to see more please make sure to click the videos around me or click this subscribe tag right here