spaghetti carbonara It’s got to be one of the favorites I think this bloke uses heavy cream in his carbonara We’re not going to season the sauce We’re just going to season the water for the pasta with no chicken stockp So we take our egg yolks and we add some cream And that’s the sauce We take our pasta So you got to really think about what you’re doing You don’t want to scramble your eggs Take our eggs and our cream You make it as creamy as you like it Take some of the bacon Just toss that in Palmesan in the bottom of my dish I slide in my carbonara A little bit more bacon So I’ve got that nice texture So it’s not soggy bacon it’s crispy bacon Take a little bit more parmesan A little black pepper And there we have our spaghetti carbonara Let’s try it You know what it’s bun average
13 Comments
Fire vid
Alot simpler than other carbanara recipes too. Still 🔥 after a little 💨😂
The thing is this, if I’m in the mood of an authentic carbonara I go visit my friend Giuseppe and ask him if he could made one for both of us and I’m going to bring a bottle of red wine with me.
If I’m wasted or just stoned like a mf I just make myself a carbonara just like in the video (short).
The difference of situations 😂
You didn't add any pasta water. Do you have any culinary experience? Can't take you seriously
NO DISRESPECT But Marco Pierre White is WAY above Your 'Review' as 'bum average' as he was an established CHEF before you was even born 😅😅😅😅😅 (no disrespect to you)
Questa carbonara non è una carbonara e probabilmente fa schifo
What’s bum average is that good or bad
Italian disagree
That‘s not a proper Carbonara. 😅
I'm sure it can be a good pasta dish… it just needs more seasoning because, based on the ingredients used and how it's prepared, I can imagine it tastes bland – just by looking at it without even tasting it. Either way, it's not carbonara, however we look at it. It may be inspired by carbonara, but it's no carbonara. The clue is in the name – carbon, which traditionally uses lots of black pepper, and definitely no cream. And definitely not stock pot to "season" pasta. It needs ALOT of parmesan – that's where the salt is needed and where it comes from, by making it as the cream (not made with double cream) with the egg yolks and boiling pasta water. I love Marco, he's actually one of my top culinary heroes… but sadly this wasn't his finest work.
That bloke being a world famous chef 🤣🤣🤣
Italian here. Don’t use the shitty cream, it’s an easy recipe. Don’t use anything different from salt, only salt in the water.
Heat some guanciale on another Pan, guanciale have a lot of fat so if you cook slowly, you will have a lot of fat in the bottom. Take that fat and keep for later. For 2 people, mix 3 yolks with a lot of pecorino Romano (it’s a very salted cheese, so you don’t need a lot of salt in the pasta’s water). Add slowly the pecorino, add a lot of pepper, and stir until it became a cream. You can add hot pasta’s water for making it more liquid, or you can use the fat from the guanciale. Not a lot of water. He needs to be a cream. Now, take the pasta, if the pasta needs 10 minutes, take it out at 8, put the pasta in the guanciale pan with little pasta water, add the cream (make sure the fire is off because otherwise you make an omelette), stir for about 1/2 minutes and there you go. Put the pasta onto a plate, add some guanciale on top, little sprinkle of pecorino and paradise. Try it, you will not regret.
uou