[1 - 1] what's up guys welcome back all right
[2 - 3] time for a little funny story time
[3 - 5] Valentine's Day just passed and I was
[5 - 7] attempting to make my wife's favorite
[7 - 8] pasta which happened to be pasta
[8 - 10] carbonara and I completely screwed it up
[10 - 12] so today it's all about Redemption I'm
[12 - 14] going to show you guys how to actually
[14 - 16] make the perfect pasta carbonara meet me
[16 - 17] in the kitchen let's make it happen all
[17 - 19] right guys so today we're making pasta
[19 - 21] carbonara with garlic butter toast
[21 - 24] points I'm using this uh pepet riate
[24 - 26] it's basically like a almost like a hole
[27 - 30] it's a closed in pasta shell it holds
[30 - 31] the sauce beautifully one of my
[31 - 33] favorites to use in traditional pasta
[33 - 35] carbonara Guan chal is used which is
[35 - 38] like pork gou uh similar to bacon or
[38 - 40] Panetta if you can't find Guan chal you
[40 - 42] can always use bacon or Panetta in place
[42 - 44] of it but this is the real deal I got
[44 - 46] that from Wegman's uh traditionally you
[46 - 48] don't use any garlic or onion but today
[48 - 49] I'm using using a little bit of minced
[49 - 51] garlic and some shallot and of course
[51 - 52] we're putting some plenty plenty of
[52 - 53] garlic in our garlic butter for the
[54 - 55] bread first things first one of the most
[55 - 58] important steps to any pasta recipe is
[58 - 60] to Salt your pasta water and salt it
[60 - 61] heavily don't just put a little pinch of
[62 - 63] salt in there you want a good tablespoon
[63 - 65] or two you want to taste it make sure
[65 - 67] that the water tastes salty that's going
[67 - 69] to impart flavor into the pasta you also
[69 - 70] want to stir the pasta to ensure they
[70 - 72] don't stick together no need to add oil
[72 - 74] or anything like that once that's taken
[74 - 76] care of it's time to get our prep work
[76 - 77] done so we're going to go ahead and
[77 - 79] mince up some garlic I'm going to use
[79 - 80] fresh garlic for the pasta and then the
[80 - 83] garlic paste for the garlic bread real
[83 - 86] simple guys garlic shallot not uh
[86 - 89] traditional and not absolutely necessary
[89 - 91] but if your household enjoys the flavors
[91 - 94] of garlic and onion which you know makes
[94 - 97] sense to me in pasta recipes we're going
[97 - 99] to go ahead and include them today as
[99 - 101] well now I realized that in the
[101 - 102] traditional version of carbonara these
[102 - 104] two things weren't included but the
[104 - 107] recipe also came from uh coal workers
[108 - 109] having coal all over them and getting it
[109 - 110] in the pasta so I don't think you want
[111 - 113] to put charcoal in your or coal in your
[113 - 115] pasta either so um yeah if you want to
[115 - 118] be a purist you can roll with that idea
[118 - 120] if you like but today we're using garlic
[121 - 124] and onion nice fine dice on the garlic
[124 - 126] onion nice fine dice on the garlic probably only need three cloves instead
[126 - 129] of four probably the equivalent of a
[129 - 131] nice heaping tablespoon get that garlic
[131 - 134] flavor in there and Infuse nicely we
[134 - 136] going to do the same thing dice up that
[136 - 138] shallot shallot is a little bit milder a
[138 - 140] little sweeter than the traditional
[140 - 143] onion and I had some in the pantry so
[143 - 144] that's what we're going with so now I'm
[144 - 145] going to go ahead and do the same thing
[145 - 148] with the shallot real simple guys leave
[148 - 150] the uh root intact makes it a little bit
[150 - 153] easier to hang on to when you're
[153 - 157] dicing get the shallot in there put the
[157 - 160] garlic the panchetta or bacon or Guan
[160 - 162] chal if you can find it I've made it
[162 - 164] basically every different way I've made
[164 - 166] it the most with bacon just cuz I always
[166 - 168] have bacon on hand it's my wife's
[168 - 170] favorite pasta it's one of those dishes
[170 - 171] that's super easy to throw together all
[171 - 174] you need is a few eggs some pasta some
[174 - 177] Parmesan and some bacon which are
[177 - 178] ingredients at least in my house that
[178 - 181] are basically always ways on hand so
[181 - 183] it's one of our go-to week night pastas
[183 - 185] if she gets a craving or if I get a
[185 - 187] craving she likes it a little bit more
[187 - 190] than me I enjoy it but uh not nearly as
[190 - 192] much as her it's delicious though it's
[192 - 195] very simple dish she she enjoys stuff
[195 - 197] like that so uh we got the shallots we
[197 - 198] got the garlic we're going to go ahead
[198 - 201] and mince up or dice up some parsley as
[201 - 203] well that'll be more so on the garnish
[203 - 205] side of things but we might as well
[205 - 206] knock that out while we got the knife
[206 - 209] sharp the pasta is fully cooked all the
[209 - 210] other ingredients are are prepped now
[210 - 211] it's time to go ahead and get started on
[211 - 214] our garlic bread or garlic butter toast
[214 - 216] points kind of like a another way to say
[217 - 219] garlic bread we're using these uh French
[219 - 221] baguettes today so basically what I want
[221 - 223] to do is kind of cut them on a bias
[223 - 225] which basically means an
[225 - 228] angle want them to be relatively thin
[228 - 231] that way you get some surface area to
[231 - 233] spread that garlic butter on so that's
[233 - 235] kind of what we're looking for serve a
[235 - 237] few of those with your
[237 - 241] pasta it's going to be delicious
[241 - 242] also another Pro tip when you're making
[242 - 243] this dish is you want to save about a
[243 - 246] half a cup to a full cup of pasta water
[246 - 247] we're going to incorporate that into our
[247 - 250] sauce basically uh emulsify that with
[250 - 252] the egg yolks is kind of how you make
[252 - 254] the sauce for the carbonara along with
[254 - 256] the parmesan cheese of course so for
[256 - 257] this guys we're keeping it super simple
[257 - 260] one stick of good quality butter I'm a
[260 - 262] big fan of Cary gold I realize it can be
[262 - 263] a little bit pricey depending on if it's
[263 - 266] on sale or not one stick of melted
[266 - 269] butter a good tablespoon and a half of
[270 - 273] and then my all new buttery garlic
[273 - 275] pepper seasoning really delicious great
[275 - 277] butter flavor great garlic flavor
[277 - 279] perfect for something like this you
[279 - 280] could also use whatever your favorite
[280 - 282] store-bought brand is about a half a
[282 - 286] teaspoon or so of that and then a pinch
[288 - 290] parsley you can add some fresh herbs to
[291 - 293] this if you want to or just keep it
[293 - 295] simple like we're doing today and let
[295 - 296] the butter and the garlic do the heavy
[297 - 298] lifting we just going to give this a
[298 - 300] good mix then we're going to brush that
[300 - 302] onto our toast points pop that in the
[302 - 304] oven at 400 Dees for about 10 minutes or
[304 - 307] so or until it's nice and crispy golden
[307 - 310] brown and uh ready to eat if you want to
[311 - 312] feel real frisky you can add a little
[312 - 314] parmesan cheese to that make it kind of
[314 - 316] like a cheesy garlic bread situation
[316 - 318] customizable to your preference what I
[318 - 319] like to do is add a little bit of
[319 - 322] truffle oil to this kind of elevates the
[322 - 323] flavor a little bit adds a little bit
[323 - 324] more Elegance if you're trying to do
[324 - 326] like a little date night situation you
[326 - 328] can add a little truffle oil all right
[328 - 329] folks now it's time to get started on
[329 - 331] the pasta sauce and we're using Guan
[331 - 333] chal today as I said before you want to
[333 - 335] start from a relatively cool Skillet
[335 - 336] that way you have time for that fat
[336 - 337] surrender we're going to add a little
[337 - 340] bit of high quality olive oil get that
[340 - 343] Guan chal in there and let it work it
[343 - 345] let the heat work its magic really what
[345 - 347] you want to do is render that fat and
[347 - 350] crisp up the Guan chal this is about 8
[350 - 352] oz in total you want to uh kind of
[352 - 354] spread it around give it some surface
[354 - 357] area to work with and just let it crisp
[357 - 359] up Let the fat render that's going to
[359 - 363] add some flavor flavor to our
[365 - 365] sauce all right so you want to drain a
[365 - 367] little bit of this fat you want to save
[367 - 369] some of it though obviously you can see
[369 - 371] that it rendered beautifully the Guan
[371 - 373] chal is nice and crispy and now it's
[373 - 377] time to add the garlic and the
[379 - 379] shallot immediately your house is
[379 - 381] smelling amazing we're going to go ahead
[381 - 383] and give that a good
[383 - 386] mix over low heat now medium low just
[386 - 389] want to kind of Infuse that flavor
[389 - 392] from the shallot and the garlic toast it
[392 - 396] up nicely you don't want to Scorch
[398 - 398] anything and then what we're going to do
[398 - 401] is kill the Heat and let this cool down
[401 - 402] a little bit because you don't want to
[402 - 403] scramble your eggs so we're going to
[403 - 405] make our egg mixture with the egg yolks
[405 - 408] and the parmesan we're to mix that in
[408 - 409] with this but you want to be careful
[409 - 411] about that because the number one way to
[411 - 413] screw this dish up like I did
[413 - 416] before I don't even know what to say and
[416 - 418] that my friends is not how you make
[421 - 424] too hot scrambled the damn
[424 - 427] eggs serve it for breakfast is by
[427 - 429] scrambling your eggs if everything is
[429 - 433] too hot so kill the heat let this cool
[433 - 434] while it cools we're going to make our
[434 - 436] egg and Parmesan
[438 - 447] [Applause] [Music]
[447 - 449] [Music] mixture all right guys so now we have
[449 - 451] our egg yolks in here we got a whisk
[451 - 453] we're go ahead and give this a good mix
[453 - 455] for this recipe want the best quality
[455 - 457] eggs that you can buy I realize the eggs
[457 - 460] are incredibly expensive right now uh so
[460 - 462] this is basically a gourmet meal at this
[462 - 466] point like you're really uh not on a
[466 - 468] budget I used to get call this a budget
[468 - 470] friendly meal not anymore we're going in
[470 - 473] with a/2 cup of peino romano and then a
[473 - 475] half cup of Parmesan you can use all of
[476 - 478] one of the other or do a blend like I'm
[478 - 481] doing today half cup of each I think the
[481 - 484] traditional recipe has peino Romano but
[484 - 485] parmesan is a little bit more popular
[486 - 488] these days next we're going in with some
[488 - 491] salt don't go too crazy with the salt
[491 - 492] because there's a heavy sodium content
[492 - 495] in both of those cheeses you can always
[495 - 497] add a little bit more later and a nice
[497 - 500] dose of black pepper break out the Whisk
[500 - 503] and mix to combine so you have a nice
[503 - 506] cheesy yoky consistency almost looks
[506 - 508] like you're about to make deviled eggs
[508 - 509] they're going to temper the egg EGS a
[509 - 511] bit by adding in some of that pasta
[511 - 515] water that has cooled down a
[519 - 519] bit just slowly incorporate that a
[519 - 525] little bit at a time whisking
[525 - 527] time whisking nicely and ensuring that you're not
[527 - 529] making scrambled
[533 - 535] [Applause] eggs you don't want it to be super hot
[535 - 537] eggs you don't want it to be super hot you want to gradually bring the
[537 - 539] temperature up so before I turn on the
[539 - 542] flame here we're going to incorporate
[542 - 544] our sauce and we're just going to fold
[545 - 549] this in to our pasta with the Guan chal the
[549 - 551] in to our pasta with the Guan chal the garlic the onions the salt the pepper
[551 - 553] could have used a bigger skillet for
[553 - 556] this but hey we're here now now I'm
[556 - 557] going to turn the heat
[559 - 563] medium and try not to make a
[563 - 564] mess all right we going hit with a
[564 - 566] little bit more parmesan
[566 - 569] cheese give it another toss and then
[571 - 573] up all right guys it's time to Plate
[573 - 574] this beauty up we're going to top this
[574 - 576] with plenty of Parmesan cheese cuz why
[576 - 578] the hell not We're Here for a Good Time
[578 - 580] not a long time can't forget those
[580 - 582] garlic butter toast points this is the
[582 - 583] part where I say brace yourself for a
[583 - 585] trademark money shot say it with me guys
[585 - 587] looking good the only thing left to do
[587 - 589] is digging for the taste test but before
[589 - 590] we do that please take a quick second to
[590 - 592] subscribe to the channel make sure you
[592 - 594] hit that Bell to Notifications as well
[594 - 595] all right guys I found my Fork all right
[595 - 597] I found my Fork real quick reminder you
[597 - 599] can find this recipe and all of my Rees
[599 - 601] from this Channel at mrake happen.com
[601 - 604] without further Ado it's time to see how
[604 - 618] we did you hear
[634 - 634] man you know when a girl get swept up
[634 - 636] her feet and to move and her leg go
[636 - 638] up that's how
[638 - 642] make that's good