[33 - 33] what's up lovebirds welcome back
[33 - 34] valentine's day is right around the
[34 - 36] corner and i have something extra
[36 - 38] special for you guys today
[38 - 40] i'll be showing you my recipe for pasta
[41 - 43] before we do that please take a quick
[43 - 44] second to subscribe to the channel
[44 - 46] make sure to hit that bell and enable
[46 - 48] notifications as well all right meet me
[48 - 50] in the kitchen let's make it happen
[50 - 52] we're gonna start by dicing up one half
[52 - 53] of a yellow onion
[53 - 55] and traditional pasta carbonara onions
[55 - 57] and garlic are not
[57 - 59] used however for my recipe i feel like
[59 - 61] it makes it taste a lot better so
[61 - 63] that's what we're going for here we're
[63 - 65] gonna dice up one onion as you see me
[65 - 66] doing right here
[66 - 68] nice and fine like your significant
[68 - 70] other follow me on this one guys we're
[70 - 71] gonna earn some brownie points this
[71 - 74] valentine's day
[74 - 76] all right once that onion is diced up
[76 - 77] we're going to set that aside until
[78 - 79] later and then we're going to talk about this
[80 - 81] and then we're going to talk about this right here this is guanciale it's
[83 - 86] jaw meat from the pig super flavorful
[86 - 87] if you can't find it then you can always
[87 - 90] use pancetta or thick cut bacon
[90 - 91] i got this from wegmans they usually
[92 - 93] have it in stock if you have a local
[93 - 94] wegmans in your area
[94 - 97] give it a try we're gonna dice it up
[97 - 98] into bite-sized pieces we're gonna use
[98 - 100] about four to six ounces of this and i'm
[100 - 102] also gonna use four ounces of pancetta
[103 - 105] again guys if you can't find either
[105 - 107] those two ingredients just use thick cut
[107 - 111] bacon probably four to six strips
[111 - 113] we're gonna cut this into size pieces
[113 - 115] it's gonna render a lot of its fat
[115 - 116] during the cooking process which is
[116 - 118] gonna flavor this pasta dish
[125 - 125] keep on working looking good
[125 - 127] let me know in the comments if you ever
[127 - 128] had pasta carbonara if you plan to make
[128 - 130] it i'd love to see it make sure you tag
[130 - 132] me on social media so i can see what you
[132 - 136] guys are working with
[140 - 140] here is my four ounces of uncured
[140 - 143] pancetta we're going in with two
[143 - 146] egg yolks and two whole eggs for this
[146 - 148] as always guys the specific measurements
[148 - 149] and ingredients can be found in the
[149 - 151] description box below
[152 - 153] make sure you get all of that egg yolk
[153 - 154] out of there it's gonna make for
[154 - 158] absolutely creamy and delicious sauce
[158 - 160] and there's those two eggs we talked
[162 - 163] about good quality eggs here make a difference
[163 - 165] good quality eggs here make a difference guys so spend the extra one or two
[165 - 166] dollars on your eggs just go around at
[166 - 168] the grocery store
[168 - 170] i like to use free range nice bright
[170 - 173] yellow or orange yolks
[173 - 175] next another star of the show is
[175 - 176] pecorino romano cheese
[176 - 178] if you can't find this or it's not in
[178 - 179] the budget then you can always use
[179 - 180] parmesan cheese
[180 - 183] this stuff is pretty expensive but again
[183 - 185] adds tons of flavor and these little
[185 - 187] adjustments to the recipe really make a
[187 - 188] big difference in flavor
[188 - 190] so if it's in the budget go ahead and
[190 - 191] get you some pecorino romano
[191 - 194] if not hey parmesan cheese will get the
[196 - 197] next up we're going to dice up about a
[197 - 204] half cup of fresh chopped parsley
[206 - 206] make sure you sharpen your knives guys
[206 - 208] remember a dull knife is much more
[208 - 209] likely to cut you than a sharp one
[209 - 211] it's always sharper your knives before
[211 - 216] or after each use
[219 - 219] looking good next we're gonna whisk our
[220 - 222] eggs and mix in that cheese that we just
[222 - 224] and mix in that cheese that we just shredded this is gonna be the foundation
[224 - 225] of our sauce that we're gonna make for
[225 - 229] this carbonar
[237 - 237] keep on mixing until everything is well
[239 - 242] incorporated as you see here
[244 - 244] nice and simple recipe guys this is
[244 - 246] actually my wife's favorite pasta so
[246 - 247] that's why i chose it for valentine's
[249 - 251] day we're going to heavily salt some pasta
[251 - 253] we're going to heavily salt some pasta water here and then we're going to boil
[253 - 255] our pasta to package instructions
[255 - 257] today i'm using thin spaghetti but
[257 - 258] regular spaghetti or linguine would work
[258 - 262] for for this recipe as well
[264 - 264] salting your pasta water is very
[264 - 265] important that way you get some nice
[265 - 268] seasoning in there
[268 - 270] next up we're going to begin cooking our
[270 - 272] guanchale or thick cut bacon if you
[272 - 275] can't find this stuff
[276 - 276] we're going to do this over medium-low
[276 - 278] heat we want to kind of do this nice and
[278 - 280] slow that way it has time to render out
[280 - 282] all that delicious fat which again is
[282 - 283] gonna be the foundation of flavor for
[283 - 286] this pasta dish
[286 - 291] going in with that pancetta
[293 - 293] oh man your house is gonna be smelling
[293 - 297] absolutely amazing
[297 - 299] get your wife a nice gift maybe some
[299 - 300] flowers have her come downstairs
[300 - 303] smelling this in the kitchen
[303 - 304] you're setting yourself up for success
[304 - 308] guys trust me
[310 - 310] once your pork has rendered out all of
[310 - 311] his delicious fat we're going to use
[311 - 313] that slotted spoon to strain this
[314 - 315] leaving behind all of that flavor in the
[316 - 317] pot then we're going in with a half
[323 - 323] move that around a bit let that start to
[323 - 324] cook two to three minutes until it
[324 - 329] becomes tender
[331 - 331] nothing smells better than onions and
[331 - 334] bacon fat i'm gonna go back in with that
[334 - 338] uh guanciale and pancetta
[338 - 339] and then we're also going to go in with
[340 - 342] one to two tablespoons of garlic
[342 - 344] again garlic is traditionally not used
[344 - 345] in a carbonara recipe however
[346 - 348] i like garlic so i'm using it it's your
[348 - 353] kitchen do what you want to do guys
[353 - 355] next we're going to take those cooked
[355 - 356] noodles that are nice and al dente
[356 - 358] and add them to the pot with our meat
[365 - 365] toss that around a bit you want to
[365 - 367] preserve about a cup or so of that pasta
[367 - 369] water guys don't forget that
[369 - 370] because you're going to need it to kind
[370 - 373] of thin out the sauce a little bit
[377 - 377] we're doing this over medium-low heat
[377 - 378] once we've incorporated the noodles
[378 - 379] we're going to add in a little bit of
[379 - 381] that pasta water we just talked about
[381 - 384] and turn our heat off and then we're
[384 - 385] going to mix in the egg and cheese
[387 - 388] mixture you want to make sure that the heat is
[388 - 390] you want to make sure that the heat is not too high for this because you don't
[390 - 391] want to make scrambled eggs
[392 - 393] you just want that sauce to kind of
[395 - 396] emulsify just make sure you keep spinning it
[396 - 398] just make sure you keep spinning it around with your tongs or your fork
[398 - 399] whatever you're using
[399 - 402] until you see a nice creamy consistency
[404 - 406] develop the residual heat will cook the eggs and
[406 - 410] the residual heat will cook the eggs and you'll have a nice delicious sauce
[410 - 411] next we're gonna mix in some grated
[411 - 415] parmesan cheese and some black pepper
[415 - 417] i like using a lot of black pepper for
[417 - 419] this recipe but you know season to taste
[419 - 423] always adjust to your preference
[432 - 432] finally we're going in with that chopped
[432 - 433] parsley for a pop of color and a little
[434 - 437] bit of fresh herb flavor
[437 - 438] and then it's gonna be time to plate
[438 - 440] this up guys i can't wait for you guys
[440 - 442] to try this recipe
[442 - 443] let me know in the comments if you've
[443 - 445] ever had pasta carbonara i know
[445 - 446] sometimes you can throw people off with
[446 - 448] the eggs being used as the foundation of
[448 - 449] the sauce but trust me on this
[450 - 453] one is absolutely delicious
[453 - 454] quick little money shot for you guys a
[454 - 458] little pasta porn
[460 - 460] going down with a little bit more fresh
[460 - 462] cracked black pepper
[462 - 463] a little bit more parsley just for a pop
[465 - 468] and damn if that's not a good bowl of
[468 - 469] pasta carbonar
[470 - 471] going down with a little bit more of
[471 - 475] that overpriced pecorino romano cheese
[479 - 479] oh man that looks good where's my fork
[479 - 482] you know i gotta try this one you can
[482 - 484] just see the sauce coated so beautifully
[484 - 486] on those noodles
[486 - 489] all right here's the moment of truth
[489 - 493] trying to find the perfect bite
[493 - 500] come on man any day now we're hungry
[506 - 506] if you point at it you know it's real
[506 - 508] i'm gonna take this and go off camera
[508 - 510] hope you guys have a safe and happy
[510 - 511] valentine's day to the love birds out
[512 - 514] there make sure you hit the thumbs up button
[514 - 515] make sure you hit the thumbs up button subscribe to the channel leave me a
[516 - 518] comment and as always thank you for your