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  • I am Antonio Curluccio, welcome to my kitchen. I show you how to make the real Carbonara.

  • Most of the people they get it wrong and let me show you why. Now this is boiling water

  • to which we add in the ration of ten grams per litre of water, salt - has to be like

  • this. And immediately then we put in, has to be boiling, pasta. In this case it's sort

  • of spaghettini; the biggest size of spaghetti. While this is cooking, it takes a good ten

  • minutes, and no oil please, no oil. You don't need it, you just need to stir a little bit

  • while it's in it and that's it. Now for the original carbonara you need the guanciale

  • which is the cheek, the pork cheek and the Romans they are very special in that because

  • they do it, they cure it like ham or like pancetta and it's very tender, very tasty

  • and tender. Now you have to cut it in chunks, you can use, naturally, also pancetta; the

  • normal pancetta which is this one here but I like the guanciale when I have it obviously.

  • And this is a recipe for two people. Big chunks. The Romans, they are mad for this pasta. If

  • there is a Roman pasta it's this one here. This quite a lot for two people, let's see.

  • And the only thing we are to do now to make the sauce is to take good olive oil, put it

  • in the pan. There you are. Put the guanciale into that and this is the beginning of the

  • sauce and mostly also the end of it because the rest is coming here into the bowl. And

  • now you take some good eggs and for two people you take two eggs. Oh lovely colour, look

  • at this. To be a little bit naughty I take just the yolk and we beat it and to this you

  • don't add any, any, any cream. Absolutely forbidden. So this is the beginning of the

  • sauce. So we put a bit of parmesan, in Rome they use also pecorino cheese which is a cheese

  • to be grated. There are fresh pecorino and aged pecorino but it's lovely to have a little

  • bit of this. Abundant pepper. And another stir and this is the sauce. I wouldn't put

  • any salt with it because the bacon here is quite salty, it's preserved. You reduce it

  • a little bit because I'm going to see what the pasta does. I can see it is still stiff

  • so I put it back again, another three or four minutes. Now here's the bacon that has produced

  • also quite a lot of fat. Should you be not wanting the fat, I show you a little trick.

  • Here we are, and do this. You absorb a little bit of the fat and you take it off like this,

  • very simple. So the pasta seems to be doing well here. Let's taste, now should be enough.

  • I switched off the gunaciale because it's too hot and it's exactly what I don't want,

  • to be too hot. So now I take the pasta and I put it into the, yes, there. And you flavour

  • it like this. You let it cool down in doing this. It shouldn't be too hot because what

  • is going to happen now should be the temperature enough to coat the egg around the pasta. And

  • now it comes the pièce desistance, the actual sauce. There you are. And now we stir

  • it like this. You see usually by this stage the heat is so much in the wrong cooking that

  • the eggs become scrambled eggs. Not too scrambled and this is the Carbonara.

  • And now the last touch which is the embellishment; parmesan or pecorino, depending what you like, and

  • in my opinion, also a nice touch of pepper. This is decoration for me. And this is the

  • real Carbonara, the only one. And it's exactly how should it be, creamy without adding cream

  • because this is the usual thing. Like this is just fantastic.

  • Mmmmm, come on everybody

  • you should taste this, it's just wonderful.

I am Antonio Curluccio, welcome to my kitchen. I show you how to make the real Carbonara.

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B1 US JamieOliver pasta carbonara sauce stir scrambled

Real Spaghetti Carbonara | Antonio Carluccio

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    Samuel posted on 2018/10/20
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