Authentic Italian Pasta Carbonara Recipe

Authentic Italian Pasta Carbonara Recipe
Join me in mastering the art of Italian cuisine with this step-by-step guide how to make Carbonara Pasta! From rendering the guanciale to creating the perfect creamy sauce, this pasta carbonara recipe will transport your taste buds straight to Italy. If you don’t have bucatini pasta you can make spaghetti carbonara.

Pasta Carbonara Recipe Ingredients:
5oz guanciale
8oz bucatini pasta
2oz Parmigiano-Reggiano
1 large egg
2 egg yolks
1 cup pasta water

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Check out my other helpful food video recipes:
Shrimp Fra Diavolo: https://youtu.be/_NOGWcPVtJY
Pasta Puttanesca: https://youtu.be/8AhZwK1p9J8
Stuffed Shells with Chicken: https://youtu.be/2OaaGu9kOi0
Swedish Meatballs: https://youtu.be/xkH-UerzY1k

#pasta #italianfood #carbonara

00:00 Introduction
00:33 Prepping Ingredients for Carbonara Pasta
01:30 Making Sauce

Let’s make this beautiful and delicious pasta carbonara the most important ingredient is Guanciale but if  you don’t have Guanciale you can definitely use   Pancetta or regular bacon pasta carbonara like  most Italian dishes requires simple ingredients   to create hearty and delicious pasta dish and  you have to remember pasta carbonara doesn’t  

Include cream milk or any stocks and the most  important traditional ingredient is Guanciale   it is salt cured pork jowl take about 5 oz  of Guanciale and cut it into medium cubes   don’t cut them too small or they will burn  and don’t cut it too big because it will be  

Unpleasant to eat use Parmigiano-Reggiano or  Pecorino Romano don’t use other cheeses I’m   using Parmigiano-Reggiano and finely grade about  2 oz of it transfer it into the bowl and put it   aside for now get a saute pan make sure that  it’s cold and now let’s render the Guanciale  

Place the Guanciale in and put the pan on a low  heat couple minutes passed and you can see some   fat releasing from Guanciale and that’s what  I will use to make authentic carbonara when   Guanciale is done you can scoop out some of the  fat but leave couple spoons in a saute pan when  

You see that the Guanciale is perfectly cooked  get a slotted spoon and remove it from the pan   now let’s cook the pasta bring the water to a  boil season the water with salt I got about 5  

Quart of water and and approximately I’m adding 2  tbsp of kosher salt add the pasta in I’m cooking   8 oz of bucatini pasta cook the pasta until it’s  al dente approximately 9 minutes while the pasta   is cooking let’s prep carbonara sauce into the  bowl add one large egg and two egg yolks add  

Parmigiano-Reggiano and you can leave some  for decoration use only freshly grounded   black pepper approximately half a teaspoon  mix it until all the ingredients are well   combined Reserve about 1 cup of pasta water  and add a splash of pasta water into the egg

Mixture put the sauté pan with Guanciale fat on  a medium low heat add Guanciale bucatini pasta   mix it make sure to subscribe to my channel  press the Bell press notify to get notified   of my tasty beautiful recipes remove the pan  from the heat add carbonara sauce return it  

Back to the heat vigorously Stir It and  add about half a cup of pasta water here   you need to act fast so you don’t end up with  scrambled eggs vigorously stir it for about 1   minute and you will see that the sauce will  get thicker and creamy and that’s it we’re  

Done our pasta carbonara is ready transfer  it into the plate put some Guanciale on top enjoy and then definitely add  some fresh ground black pepper   if you are an Italian please let  me know how I did on this recipe