Spaghetti alla Carbonara Recipe from Chef Marc Vetri’s latest cookbook, “The Pasta Book.”
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Learn the complete Spaghetti alla Carbonara Recipe and many more from “The Pasta Book” by ordering the cookbook here: https://a.co/d/6P7BIZv
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Explore Chef Marc Vetri’s restaurants by visiting the links below:
Philadelphia
https://vetricucina.com/
Las Vegas
Kyoto, Japan
https://www.mrmauricesitalian.com/
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[Music] [Applause] [Music] You can either use guanchal, which I like the best obviously, or you can use penetta. Now, we’re going to make our slurry. Little egg, a little red jano mixed with a little sheep smoked pecarino cheese as well. A lot of black pepper. Then we’re going to start to saute the guanchali in the butter. You want to remove a lot of the leftover butter and then add a little bit more so it’s nice and fresh. Then we’re going to add a little bit of water and then let it sit. Once our noodles are ready, we’re going to stick them right in that liquid. And then we’re going to reduce the water around the noodle, releasing the starch. Again, when there’s a little water left, not that much, we’re going to remove it from the heat and then slowly add our slurry in. And while we’re adding it, we’re going to mix it non-stop. We’re going to toss it again 30 times. And it’ll start to thicken up really nicely around the noodle. And then we’re going to add a little bit more cheese. And then we’re going to agitate it a little more. All of this is off of the heat. Very important. Once you start adding the egg, it’s off of the heat. There you go. Then we’re just going to twirl it on the plate. [Music] And then we’re going to finish with a little cheese. Enjoy. [Music]
Dining and Cooking