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Just like that, from fragrances, elevation of our skin and all the glow that we need to a superstar. Once again, Danilo’s in town. And after finding out a little bit of skin and entertainment news, I’m more excited to be transported to Italia because last time you were here, you did that so perfectly and I think we’re going to kind of continue that sentiment right now. But listen, listen, Linda, honey, you work really hard. I do. And I feel like you just need a little brekicky. Thank you. So, I’ve prepared already a version that you can taste there. I want you to just have your breakfast. Please don’t I don’t want you involved on my show. Get out of my kitchen. You don’t get into my kitchen. Is that the Italian way? Just just just watch the show. So, today we’re going to be making something very traditional to the Roman side of Italy. It’s a spaghetti carbonara. Okay. Um there are many stories as to how spaghetti carbonara really originated. Some of them say that it was during the coal mines in the 19th century because carbonaro as a word means coal mining. And so the black pepper is meant to represent the sort of black coalness of the from the mines. Okay. The other one was a bit of a rude one and this is why you’re getting it for breakfast. It’s basically bacon and eggs for breakfast was during World War II, the American soldiers would give the people of Italy uh their bacon and egg rations on a daily basis. Hey, that’s where the western influence came from. And the main trick really with the carbonara is that you want to try and not use cream. There is no cream technically in a carbonara. The creaminess comes from two ingredients. Obviously this egg yolks that I’ve just mixed now with the pecorino cheese. Is that what’s gone into that? That’s what’s gone into this cheese and egg yolk. And egg yolk. Two egg yolks and peorino cheese. It’s already looking it’s looking creamy like it’s starting to like sprail. The real star of the show, the real star of the show is pasta water. So most people have learned recently that pasta water is a magical ingredient because once you’ve boiled it in, not only do you have the starchiness of the pasta water, you’ve also got the saltiness that’s inside there. And because of the starch inside pasta water, what ends up happening is that you create an emuls emulsification. Is that the right word? Emulsification, which doesn’t, it kind of like breaks down the oils. Yeah. It breaks down the oils in pasta itself. Now, slowly but surely, you want to add a bit of this pasta water in. You technically should be doing it on the stove, but I want my bacon to get to the perfect temperature. But you’ll see this will start becoming slightly whiter. And you need to whisk this slowly in here. You don’t want the eggs to scramble cuz once you get scrambled eggs, then you’re not in a very very good place. So the starch is now sort of the the catalyst to changing the color in this one. Correct. I thought we were making food and Yeah. I am I just want to put the pasta in a science project. That is literally what it becomes. And I and I I know. Why are you avoiding this tasting? Are you not like am I really ask you to please? I’m not going to go complain. Bro, I worked out so hard yesterday. So I will not complain about having breakfast while you make this breakfast. Go ahead. I love how we get to taste test before the final product. So thank you for prepping this. Sorry for all your loud sizzling that’s going on here, but I really want you guys to get a sense. And then obviously the creaminess, like I said, will just come from just come from that egg yolk and the pasta water. And I might even need to add a bit more pasta water in here, but I just want to see how this comes out. Come out. Okay. Not okay. No, no, no. Not okay. Hang on a second here. There’s a crunchiness in this bacon. There is an alarming amount of creaminess, and there’s no creaminess. There’s flavor. There’s embodiment. There’s Italian. What is going on? I don’t know why. I’ve never had this for breakfast before. The two magic ingredients that you have to know is the egg yolks and this pasta water. It’s a really really pasta water and that cheese as well. Pecorino. Peorino. And you’ve mentioned now bacon in here. That’s obviously the very South African version of what you put inside a pasta dish. But technically speaking, a carbonara like this would use either something like a guanchale. And a guanchal is basically like a cured pork. Um, it cures in these really cool stone basins for for many many months. Um, that gives it that really rich flavor. But bacon will do just fine. Either that or there’s um what’s that other Italian bacon called? I keep forgetting it name. But yeah, guanchchala is the traditional sort of meat that you would use. Thinly slice, crisp it up like that. And then you get that nice crunchiness from your bacon, that saltiness that’s inside the pecorino cheese with that bacon and then just some egg yolks um and basic pepper. And then that saltiness you spoke about, is that actually coming from the the cheese itself? Correct. The pecorino cheese is already lightly salted and literally just like this, it’s done. It’s the most easy way to be able to make a pasta dish in such a way that takes you like maybe 5 10 minutes to be able to whisk and mix together. And obviously with a little bit of the pasta water creating that emulsification. Can you see that black pepper and that creaminess that sits inside the pan, bro? I feel done and dusted. I feel like I’ve landed in heaven. Thank you. Like this is a gift, bro. I really appreciate you right now. And there’s only one tip that I will give you if you ever want to try this yourself. And the main thing that you saw me whisk out your egg yolks and things on the side is to always take the egg yolks and the pecorino on the side to be mixed. Never on the heat. Otherwise, you will create a scrambled egg. Scramble and we don’t and we don’t want scrambled eggs on our past. We’re Italian. We don’t do scrambled egg. No, not in my kitchen. Not in this man’s kitchen. And clearly this is the dealer’s kitchen because he’s taken over. And I’m not complaining. I think you can definitely stay for the entire morning cuz this is absolutely delicious. If you want to replicate one of the best Italian breakfastes, breakfasters, whatever that word is, breakfasts around, then find that QR code right now, scan it. You’ll get all the recipe inspiration and how to put this together. You whip this up in like 3 2 minutes. Literally, it’s so very quick to put together. And obviously, it depends how cooked you want your bacon and all of that stuff. But clearly at home, you the one that’s making the food. See, always, you know what I mean? I need to come over for dinner because this is exceptional. I’m done with restaurants. I want Danilo’s food because it is incredible. If you were to highlight a specialty, and I’m pretty sure it’s probably Italian, what would your like go-to dish be to show off all your skills? Italians are known for their simplicity of ingredients. Um, and every flavor itself really stands out. So, one of the things Yeah. So, one of the things that I really, really love to make is always pasta. Pasta is always my go-to. But the thing that I’ll always make with a pasta is the traditional Neapolitan pasta. Napoleana, something with a really simple basic sort of tomato, basil, some chili thrown in and like that is perfect. Otherwise, those very like alternative newagy Italian pastas with like lemon rind, some cho alia olio kind of styles. Those kind of pastas are my favorite to make cuz they’re easy, they’re full of flavor, and honestly the most delicious things that one can create. Um, otherwise, what I’m going to make for you guys later today is my personal favorite dish. Just a pizza. Like a really good pizza. Do you know the difference between a Neapolitan pizza and a Roman style pizza? I’m not 100% sure. Is it Are you that kind of guy who goes to the store and gets a crispy base or that more chewy soft base? It depends because when I was in Italy, the chewy soft bases were incredible. And I never ever liked it until I tried it over there because I was always a crispy kind of guy. So something changed there. I think it’s something to do with the dough or the flour. But listen, we’ve clearly got every reason to stick around because Danilo’s come through not to cook, but to share all his science creations with us. And I can’t wait to get whisked away once again to Italy and you get front row seats. Don’t go anywhere while I tuck on this. We’ll see you in just a bit. Oh, this is amazing.
Dining and Cooking