[1 - 1] hey what's up today I'm going to show
[1 - 3] you guys how to make a proper plate of
[3 - 6] creamy luxurious carbonara it feeds two
[6 - 8] people and it only takes about 15
[8 - 10] minutes to get started I'll drop a 12
[10 - 12] inch saute pan full of water on my stove
[12 - 14] and bring it up to a boil I'm using a
[14 - 16] shallow pan here instead of a deep pot
[16 - 19] because it comes up to a boil way faster
[19 - 21] and for the pasta shape that I'm using
[21 - 22] for this dish I definitely don't need
[22 - 24] all that extra space next I'll drop a
[24 - 26] heavy bottom pot in this case a six and
[26 - 28] a half quart dutch oven on my stove and
[28 - 30] warm it up over low heat I'll give those
[30 - 31] both five minutes to do their thing
[31 - 34] while I get some cured pork cut up for
[34 - 36] this carbonara today I'm using a very
[36 - 38] thick cut bacon and when I say thick I
[38 - 40] mean like eight slices per pound thick
[40 - 42] one of the joys of carbonara is biting
[42 - 45] into a hefty meaty piece of crisped up
[45 - 46] rendered pork and you just can't get
[46 - 48] that with thin sliced bacon
[48 - 50] traditionally instead of bacon carbonara
[50 - 53] uses guanciale which is a cured and aged
[53 - 55] pork cheek it's not smoked like bacon
[55 - 57] but it is delicious and very fun tasting
[57 - 59] it's got a little Funk to it from the
[59 - 61] drying process and it's usually real
[61 - 63] peppery which I like most people
[63 - 65] watching this video won't be able to get
[65 - 67] guanciale though so thick cut bacon is
[67 - 68] the next best thing to get it ready for
[68 - 70] the pot I'm going to take four pieces or
[70 - 72] about eight ounces worth cut it in half
[72 - 75] then cut that half in half skinny wise
[75 - 77] then I'll give that a nice clean dice to
[77 - 78] get pieces that are small enough to
[78 - 80] render quickly and Fry till crisp but
[81 - 82] still large enough to have a meaty bite
[82 - 84] and that looks good once I've got that
[84 - 85] all diced up I'm gonna head over to my
[85 - 87] preheated Dutch oven and add in a little
[87 - 89] squeezer of olive oil that little bit of
[89 - 91] fat in there is going to help jump start
[91 - 93] the overall rendering process then in
[93 - 95] goes all of my bacon again that was
[95 - 97] about eight ounces or 225 grams in total
[97 - 98] and then a quick stir to get things
[98 - 100] spread out and from here this bacon is
[100 - 101] going to take almost exactly the same
[101 - 103] amount of time to render and crisp up as
[103 - 105] it does to cook my pasta speaking of
[105 - 107] that over at my saute pan the water is
[107 - 109] at a boil so I add a strong pinch of
[109 - 111] salt and then 12 ounces of spaghetti
[111 - 113] I'll spread that out as I drop it so
[113 - 114] that it's not all stacked in one place
[114 - 116] and then I'll come back with tongs to
[116 - 117] make sure everything is getting fully
[117 - 119] submerged again this shallow cooking Mac
[119 - 121] method works really well for quick
[121 - 123] spaghetti dishes like carbonara or Cacho
[123 - 125] Pepe because the water comes to a boil
[125 - 126] in like three to five minutes instead of
[126 - 129] 15 to 20. the package on this pasta
[129 - 131] claims it takes 12 minutes to reach Al
[131 - 133] Dente that is not accurate in my
[133 - 134] experience plus we want to undercook
[134 - 136] this stuff just a little bit for reasons
[136 - 137] I'll get into so I'm going to simmer
[137 - 139] this pasta on high for only eight
[139 - 141] minutes once the pasta is down I'll come
[141 - 143] back for a quick check in on the bacon
[143 - 144] it's been rendering for about three
[144 - 146] minutes at this point and it's getting
[146 - 147] there but it still needs another six to
[147 - 149] seven minutes so I'll check back then
[149 - 150] for now I'm gonna spend that time
[150 - 152] prepping the rest of this dish the first
[152 - 154] thing I'm going to get into is grating
[154 - 156] some cheese for this carbonara I'm going
[156 - 157] to be using two different hard cheeses
[157 - 160] in conjunction the first is an 18 month
[160 - 163] imported parmigiano reggiano it's salty
[163 - 166] nutty sweet Umami and more than just
[166 - 167] about any other ingredient I can think
[167 - 170] of worth every single cent of its
[170 - 172] relatively high price tag to prep this
[172 - 173] for the pot I'm going to shred it on the
[173 - 175] feather side of my box grater normally I
[175 - 178] would go with a cheese dust or like a
[178 - 179] very fine grate on this but I find this
[179 - 182] a slightly thicker texture melts slower
[182 - 184] which is good for carbonara you're
[184 - 185] basically cooking eggs and melting
[185 - 187] cheese at the same time and if your
[187 - 189] cheese melts too quickly your sauce
[189 - 191] thickens before you can tell how cooked
[191 - 192] your eggs are getting and you could end
[192 - 194] up with a scrambled broken sauce pretty
[194 - 196] quick in total I need 50 grams of parm
[196 - 198] I'll scoot that into a bowl then I'll
[198 - 200] grab cheese too which is pecorino Romano
[200 - 203] this salty picant sheep's milk cheese is
[203 - 205] a perfect way to bring a sharpness to
[205 - 206] this dish that you just don't get with
[206 - 208] round mellow aged parmesan I'll grate 50
[208 - 210] grams on the feather side of my box
[210 - 212] scoop it into a bowl then I'll add in
[212 - 215] one whole large egg and then three large
[215 - 217] egg yolks this egg cheese combo
[217 - 220] basically is the sauce for this dish and
[220 - 221] combining them ahead of time is going to
[221 - 223] make getting a uniform silky sauce with
[223 - 225] perfectly cooked eggs and perfectly
[225 - 228] melted cheese so much easier once it's
[228 - 229] mixed together it should look like
[229 - 232] polenta kind of or very runny scrambled
[232 - 234] eggs now one last little prep item
[234 - 236] before I check back on my pasta is to
[236 - 238] pre-grind some black pepper I usually go
[238 - 240] about one gram per portion or maybe a
[240 - 242] half teaspoon for this entire dish if
[242 - 243] all you have is pre-ground black pepper
[243 - 245] that's totally fine
[245 - 247] back at the stove it's been about eight
[247 - 248] minutes since I started this whole
[248 - 250] process and my bacon is fully rendered
[250 - 252] and getting nicely crisped up check out
[252 - 253] how there's no large areas of
[253 - 255] translucent flabby stuff that's what
[255 - 256] we're looking for next I'm gonna scoot
[256 - 258] this bacon onto a little plate to hang
[258 - 260] out while I finish up everything else
[260 - 262] note that I'm not draining the fat onto
[262 - 263] a paper towel here that stuff is going
[263 - 265] to be a major part of the flavor and
[265 - 267] texture of this dish so it needs to be
[267 - 269] saved back at the pot over medium low
[269 - 271] heat I'm actually going to drain most of
[271 - 273] this Bacon fat back in then in goes that
[273 - 274] little pile of black pepper that I
[274 - 276] cracked up just a second ago now a quick
[276 - 278] stir to get that toasted off and I'll
[278 - 280] also scrape up the bottom of the pot to
[280 - 282] get some of that fond loosened up so it
[282 - 283] doesn't burn and then from here I'll
[283 - 287] check back on my pasta but first Ramen
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[349 - 351] you bye after eight minutes on the boil
[351 - 353] these spaghettis are ready for a taste
[353 - 354] test so I'll jump in with some tongs and
[354 - 356] snatch a few out textually I'm looking
[357 - 359] for what I call pre-al Dente or just a
[359 - 361] Touch of crunch in the middle if these
[361 - 363] get overcooked in too noodly they're not
[363 - 364] going to do a good job of holding that
[364 - 366] silky luxurious sauce that we're
[366 - 367] shooting for and that's right in the
[367 - 369] sweet spot so I'm going to grab a ladle
[369 - 370] and move just about one and a half cups
[370 - 373] or 300 mL of this pasta water into my
[373 - 375] bacon pot this serves as the base for
[375 - 376] our sauce but it's also going to help me
[376 - 378] deglaze all that tasty fried bacony
[378 - 380] stuff on the bottom of the pan to get
[380 - 382] that up I'll jump into the pot with a
[382 - 383] wooden spoon to give everything a scrape
[383 - 385] while also trying to be quick because
[385 - 387] that pasta is still cooking over there
[387 - 389] so only about 10 to 15 seconds messing
[389 - 391] around with this maximum then I'm going
[391 - 392] to use some tongs to move these
[392 - 394] spaghettis from the saute pan into the
[394 - 396] Dutch oven once both portions of this
[396 - 398] pasta are moved over to the pot I'm
[398 - 399] going to save some additional pasta
[399 - 400] water so that I can adjust the
[400 - 403] consistency of this sauce as we go I'm
[403 - 405] pouring off 500 mils here just to be
[405 - 406] safe but I'm probably only going to need
[406 - 409] about 200 to 250. in fact I'll add 100
[409 - 410] mils or about a half cup of that water
[410 - 412] right into my egg cheese mixture and
[412 - 414] stir that to combine so that the hot
[414 - 416] water doesn't cook anything adding warm
[416 - 418] water to these eggs tempers them so that
[418 - 420] the likelihood of them scrambling when
[420 - 421] they hit the hot pasta is a lot lower
[421 - 423] I'll come back to this egg cheese in
[423 - 425] just a second for now back at the stove
[425 - 427] I'm going to add in another 100 ml or
[427 - 428] about a half cup of this pasta water
[428 - 430] into the pot so that the pasta is
[430 - 431] sitting in about an inch and a half of
[431 - 433] liquid I'll give this a good stir to get
[433 - 434] some extra starchiness going on and then
[434 - 436] I'll simmer this pasta in the shallow
[436 - 438] water for about 90 seconds or so doing
[438 - 440] this last 10 of pasta cooking in less
[440 - 442] water ensures that we don't overshoot
[442 - 444] the landing and overcook the noodles
[444 - 446] after 90 seconds I'll give this a quick
[446 - 448] taste to determine pasta doneness and
[448 - 451] I'm happy so now it's time to make the
[451 - 452] sauce for that I'll take this pot off
[452 - 454] the heat then add in all of my rendered
[454 - 456] bacon and any of the fat that's left on
[456 - 458] the plate then a quick stir to combine
[458 - 460] and then in goes my egg cheese mixture
[460 - 462] I'll immediately jump back in with my
[462 - 463] tongs and stir that vigorously so that
[463 - 465] the eggs cook evenly and the cheese
[465 - 468] melts evenly I prefer this heavy Dutch
[468 - 470] oven to say a saute pan for finishing
[470 - 473] this pasta dish for two reasons one is
[473 - 475] obvious it's tall and thus easy to slosh
[475 - 478] a bunch of food around in it and two it
[478 - 480] stays hot for a while so I can get most
[480 - 481] if not all of the melting of the cheese
[481 - 483] and thickening of the eggs to happen
[483 - 485] without even having to have this over a
[485 - 487] burner but of course I needed to move
[487 - 489] some cameras around and this Dutch oven
[489 - 490] cooled off a little bit more than I
[490 - 492] would have liked so now my sauce is just
[492 - 494] a little bit looser than I'd like to
[494 - 495] finish thickening this I'm going to put
[495 - 497] it back on the stove over the lowest
[497 - 499] possible heat and stir it constantly for
[499 - 502] 30 to 60 seconds or however long it
[502 - 504] takes to get your sauce from a wet juicy
[504 - 507] texture to a luxurious velvety creamy
[507 - 509] one this happens super fast though so
[509 - 511] don't push it too far and keep a close
[511 - 513] eye if you go too far it will start to
[513 - 515] get Gloppy and then eventually scramble
[515 - 517] as you can see this sauce is thickened
[517 - 520] but still Saucy it's got a little tiny
[520 - 521] bit of looseness to it but it still
[521 - 523] clings perfectly to the noodles the only
[523 - 525] word for it is Silky a lot of
[525 - 527] restaurants will add heavy cream to
[527 - 528] their carbonara at this point to cheat
[528 - 530] the texture and it kind of works but it
[530 - 533] also adds so much weight to the dish and
[533 - 535] extra fat that in my opinion makes this
[535 - 537] dish no longer a nice light carbonara
[537 - 540] but instead a gut bomb bacon in alfredo
[540 - 542] it sounds a lot better than it is to
[542 - 543] finish I'll make sure to get a bunch of
[543 - 545] bacon that's still sitting in the pot
[545 - 547] set up on top then a big pinch of aged
[547 - 549] parmesan cheese and then finally a few
[549 - 552] cranks of fresh cracked black pepper and
[552 - 554] there we go you guys a carbonara that
[554 - 556] only takes 15 minutes start to finish
[556 - 558] and is as good as anything that I've had
[558 - 561] in Rome honestly it's luxurious cheesy
[561 - 563] and most importantly not heavy the
[564 - 565] beauty of this dish is in its Simplicity
[565 - 567] and I really hope you guys treat
[567 - 570] yourself to it sometime soon let's eat