super complicating pasta carbonara. Here’s how to do it the authentic way with just five ingredients on a stainless steel pan. This is an authentic carbonara without guanchchal. In this instance, we’re not going to preheat the pan cuz we want to render the guanchchal. By not doing the glide method and preheating the pan with oil, we’re going to develop so much more fond this way. I guarantee you this will be the best carbonar you’ve ever had in your life and the simplest. Of course, we’re cooking on the high end of medium low. And now it’s starting to come up to temperature. It’s not sticking either cuz we’re using a nice weighted pan. thick enough and it’s surgical grade stainless steel so it’s much easier than the stuff your grandparents used to cook on and it has to be done on stainless there’s no other way here it’s some boiling water less than you would use normally because we want starchy pasta water egg yolk per person so for a pound of pasta four egg yolks your freshly grated cortano pour in with the eggs and mix that all together with a fork when it’s at the perfect crisp we’re going to pepper it and I don’t throw out any of that fat I don’t know about you but I don’t like wasting that fat I paid for. So, at this point, I removed half and I turn it off as this pan begins to cool down for the next step. So, always take about a cup of pasta water to reserve it in case you need it. Just perfectly cook. Get yourself some tongs and drag that pasta over to the cooled pan. You see that pasta water in there? It’s going to start delazing the bottom of that fond. Now, we’re just going to mix it all together before we add our egg mixture. Pour that all in and mix immediately, guys. This is the secret. So, it doesn’t turn to scrambled eggs. Constantly mix. You’re going to watch this come together like nothing you’ve ever seen before. That pasta water in there, the fat, all those beautiful flavors are starting to get creamy. There’s no cream or butter in here. Beautiful. So, now we’re at this step. Look at how creamy that pasta is. We’re just going to take some of that. We’re just going to top it with the rest. There you go, guys. So, we’re going to serve that up and we’re going to eat it right away cuz you don’t want to let this sit. It’ll harden up on you. Going to do is just twirl it a little bit like this. Put it right in the plate. Just like that. Remember, do not wait. Eat it right away, guys. And I actually like to top it with a little bit of parmesan regiano. I guarantee you this will be the greatest pasta you make all year. And it’s the simplest pasta. That’s what Italian cooking is all about.
44 Comments
Yeah the reason it’s not sticking is not bc you’re using a “heavy” pan and for sure not the fact that naturally when meats are fully cooked they release from the pan leaving… you guessed it fond 😂😂😂bro go back to your 9-5, Italian ain’t for you let alone simple cooking techniques 💀
Idk about you but that’s dry to me
Maybe the creaminess is the friends we made along the way
Carbonara with no black pepper isnt carbonara, Carbon-ara its literally in the name.
If it’s “like nothin we’ve ever seen before” in every video, haven’t we seen it before?
sorry your cabonara isn’t that good 🫣😪
Buon 😋🍽
I think this guy learned to "cook" by watching YouTube videos. Suggestion: learn to cook first, and then do a video about it.
Can I use bacon?
loves me some pork cheeks
Youtube keeps recommending me this 😞
This is just rage bait 😑
I’ve never commented one of your vids…….but you gotta be ragebaiting.
😂
This is the ONLY way to make Carbonara!!!
Lionfield will be so proud of you.
A little coarse black pepper on top at the end is real nice too
Nah. Didn't work. Probably tastes good though.
Wow! Thanks for sharing. That's exactly the way my grandparents taught me how to do it. I make it all the time.
This guy is a joker
This guy is a rage baiter
“Parmesan Riggano”
“That’s what Italian cooking is all about” says the English German Scottish dude from the Midwest
Most ‘Berta accent I’ve ever heard.
driest pasta
guanciale is just pork jowel bacon lol. use any salt cured pork you like it will be just fine. this guy is a snob.
Almost perfect.
1. don’t mix the eggs before adding the pecorino cheese and pepper.
2. It doesn’t have to look like a sauce but a paste
3. You should add a bit of the guanciale fat into the carbonara paste
Just add these steps and you’ll be making a perfect carbonara.
Dude wtf that's scrambled eggs with not melted cheese on it. You need to grind your cheese finer (use a coffee grinder or a food processor). Also you need to heat your eggs to at least 65ºC, so pre-heat your eggs before adding them to the pasta, a 90ºC bunch of pasta won't heat it enought.
THE HIGH END OF MEDIUM LOW🗣️🔥
A bunch of no with this recipe 😂
Guanciale is way too expensive and hard to find, same with the cheese, so its gonna be bacon and parmesan for now 🤷♂️
Nowhere near thick enough. Way too dry
Your egg to pasta ratio is all out of whack. Easier way is to temper the eggs with pasta water before adding it to the pan too.
Beautiful!
I shake my head in disappointment when I see a Carbonara recipe with cream or milk!
Dry. You left some authentic non guanciale in the bowl there mate
can you recommend a good stainless pan ?
Hit em with the egg mixturizer
😢
Damn Canadian Italians 😂
Lol why is that every short I click of this dude, literally everyone is bashing
High end of medium low like wtf is that ?
I like to add a little hot pasta water w the egg and mix it right before adding eggs to the pasta helps keep it from scrambling, looks great tho u had the temp of the pan right before adding eggs so it was good. Nicely done
Oh dear
One of the worst things that has come out of this social media generation is that trash ass rage bait like this is monetized and this guy is laughing all the way to the bank because we can't stop commenting on his shitty videos. Props to him, I guess, but what the fuck…
“It’s not sticking because it’s on stainless steel”