Debug

[2 - 2] what's up if you're Italian you're

[2 - 4] really really not gonna like this video

[4 - 5] so consider watching one of my other

[5 - 7] videos right here or right here and

[7 - 10] please spare me the mean comment about

[10 - 12] what a heathenous American I am I am

[12 - 14] that I know it for the rest of you guys

[14 - 16] who like delicious fun food and don't

[16 - 18] really care about authenticity today I'm

[18 - 20] gonna use a common Pantry item that

[20 - 22] isn't Italian at all to show you how to

[22 - 25] make a one pot 25 minute carbonara that

[25 - 27] tastes delicious and can easily feed

[27 - 28] eight people to get started I'll need

[28 - 31] some pork instead of the hard to get an

[31 - 33] expensive guanciale which is traditional

[33 - 36] for this dish I like to use smoked bacon

[36 - 38] today I've got 650 grams or just about a

[38 - 41] pound and a half of very thick cut stuff

[41 - 42] to prep this for the pot I'll take one

[42 - 45] slab at a time cut it in half then cut

[45 - 47] that half in half but this time long

[47 - 49] wise then I'll just cut those strips

[49 - 51] down into squares that are roughly the

[51 - 53] same size and once I've got about 650

[53 - 55] grams of bacon diced I'll set it aside

[55 - 57] and then grab the second part of this

[57 - 60] dish cheese in my carbonara I prefer two

[60 - 62] cheeses the first is aged parmigiano

[62 - 65] reggiano this one is 18 months old

[65 - 68] cheese 2 is the fierce pecorino Romano

[68 - 70] it's salty it's sheepy and brings a lot

[70 - 72] of punchiness to this sauce if we went

[72 - 74] with all parm it would be a very good

[74 - 76] dish but it'd be a little bit soft and

[76 - 78] plain now to prep these for the pot I'll

[78 - 81] grab my box grater and rip them down on

[81 - 83] the feather shred side I go for this

[83 - 85] feather shred because these hard cheeses

[85 - 87] can be really fickle when it comes to

[87 - 89] Melting and this feathery form factor is

[89 - 92] high surface area that translates to a

[92 - 94] quick uniform melt in total I'll need

[94 - 96] 150 grams of Parmesan and I'll just

[96 - 98] scoot that into a mixing bowl next I'll

[98 - 100] just grab my pecorino feather shred that

[100 - 103] until I've got 150 grams then scoot it

[103 - 104] into the bowl with my parm next into

[104 - 107] that bowl I'll crack three large eggs

[107 - 110] two and three then in goes nine egg

[110 - 112] yolks I'll just separate those using my

[112 - 114] fingers real quick like this then I'll

[114 - 116] save these whites to make my morning

[116 - 119] eggs less flavorful and once I've got

[119 - 120] the eggs and cheese in into the bowl

[120 - 122] I'll add in five to six grams of cracked

[122 - 124] black pepper and then 10 grams of

[124 - 127] cornstarch hold your horses Giuseppe let

[127 - 128] me explain adding in a little cornstarch

[128 - 130] here helps the egg cheese and water

[130 - 133] mixture stay emulsified and creamy even

[133 - 135] in the presence of high heat since

[135 - 136] there's no perceivable flavor to

[136 - 138] cornstarch and the amount that we're

[138 - 139] using doesn't change the texture I think

[139 - 141] it's a great way to make this sauce a

[141 - 142] little bit more bulletproof for the home

[142 - 144] cook next it's time to cook this sauce

[144 - 146] so I'll grab my six and a half quart

[146 - 148] dutch oven and drop it on the stove over

[148 - 151] medium heat once it's hot it goes a long

[151 - 153] squiggle of olive oil all of my diced

[153 - 155] thick cut bacon and then I'll add in

[155 - 157] about a half cup of water I'll bring

[157 - 159] that up to a hard simmer then cook down

[159 - 161] until the water is evaporated and the

[161 - 163] Bacon fat is nicely rendered out and

[163 - 165] after five minutes the water is sizzled

[165 - 167] off and now I've just got Bacon Fat Left

[167 - 169] Behind from here I'll fry this bacon in

[169 - 171] its own fat for five to ten more minutes

[171 - 173] over medium heat stirring every minute

[174 - 175] or so and once the bacon is taking on

[175 - 177] this reddish brown color it is starting

[177 - 179] to crisp up around the edges just a

[179 - 181] little bit I'll take this whole pot off

[181 - 183] the heat and move the bacon along with

[183 - 185] its fat into a bowl for this sauce we

[185 - 188] want some bacon fat but not this much

[188 - 190] that would make the dish super heavy so

[190 - 191] I'll pour off about two-thirds of it

[191 - 193] leaving me with about three tablespoons

[193 - 194] in total and at this point I've got my

[195 - 197] cheese eggs and bacon all sorted out so

[197 - 199] the last thing to do is to prep the

[199 - 201] pasta for this dish I've got two pounds

[201 - 203] of spaghetti and to prep it for the pot

[203 - 205] I'm gonna break it in half why am I

[205 - 207] doing that well this makes the whole one

[207 - 210] pot method much more possible cooking

[210 - 211] two pounds of full-length Spaghetti

[211 - 213] would require a separate large stock pot

[213 - 215] with a lot more water and a lot more

[215 - 217] time plus when you're cooking in large

[217 - 219] batches like we are today half noodles

[219 - 222] are easier to stir and make it easier to

[222 - 223] cook the sauce properly back in the

[223 - 225] stove I'll bring my pot back up over

[225 - 228] high heat then add in 2 500 grams of

[228 - 230] water then come back with a wooden spoon

[230 - 231] and give the pot a quick scrape down

[231 - 233] this is going to deglaze any of those

[233 - 235] flavorful Brown bacon bits that are

[235 - 237] stuck to the bottom of the pot next I'll

[237 - 239] bring the whole thing up to a ripping

[239 - 242] boil then add in 10 grams of salt and

[242 - 244] then all 2 pounds or 900 grams of my

[244 - 247] halved spaghett I'll just use some tongs

[247 - 248] here to push that down and make sure

[248 - 251] that everything is fully submerged as

[251 - 252] they soften that'll become easier and

[252 - 254] once everything's swimming I'll turn my

[254 - 256] burner down to medium low set a timer

[256 - 259] for 10 minutes then cover the pot with a

[259 - 260] lid while those noodles cook I'll

[260 - 262] quickly think factor for sponsoring this

[262 - 263] video like most of you guys watching

[264 - 266] this video I love to cook and do it

[266 - 268] pretty much every single day but for the

[268 - 269] nights where I didn't make it to the

[269 - 271] grocery store or the nights where I'm

[271 - 273] working late and I just don't feel like

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[289 - 290] middle of filming this video that you're

[290 - 292] watching right now and I really don't

[292 - 293] have anything in the fridge that I can

[293 - 295] just heat up without making even more of

[295 - 297] a mess so it's Factor garlic butter

[297 - 299] shrimp and cream kale for me today it

[299 - 301] it's well seasoned it's well balanced

[301 - 303] and the shrimp is surprisingly not

[303 - 305] rubbery at all for having been nuked in

[305 - 306] my microwave for two minutes so if you

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[323 - 325] 50 off halfway through cooking at about

[325 - 327] the five minute Mark these noodles are

[327 - 329] still submerged that's good but I also

[330 - 331] want to make sure that they're not stuck

[331 - 333] together so I'll stir and flip things

[333 - 335] around and then tuck them back under the

[335 - 337] water lid goes back on and I'll cook for

[337 - 340] five more minutes after 10 minutes of

[340 - 342] cook time it's time to taste the noodle

[342 - 344] for doneness textually I'm looking for

[344 - 346] just past Al Dente I don't like crunchy

[346 - 348] pasta and this pasta really isn't going

[348 - 350] to carry over cook and that's good it's

[351 - 353] tender but not soggy now there should be

[353 - 354] about two to three cups of pasta water

[354 - 356] left behind after the cooking if your

[357 - 358] pasta is looking drier than this no

[358 - 360] sweat just add in about a cup up or two

[360 - 362] of water to make yours look as wet as

[362 - 364] mine next I'm going to Ladle about a cup

[364 - 365] and a half to two cups of this hot

[365 - 367] cooking liquid right into my egg cheese

[367 - 369] Bowl then right away I'll come back and

[369 - 371] whisk that up to combine adding hot

[371 - 374] water into the egg mixture tempers it or

[374 - 376] warms it up basically and this allows

[376 - 378] the cheese and eggs to melt slash cook

[378 - 380] more evenly and more gently once they're

[380 - 382] in with the noodles and once we've got

[382 - 384] the egg cheese slurry made we'll just

[384 - 386] pour that over the spaghetti then in

[386 - 387] goes all of the bacon along with the

[387 - 389] three tablespoons of reserved fat next

[389 - 392] I'll just stir that to combine but right

[392 - 394] now I'm not really looking to cook slash

[394 - 396] melt anything that's going to happen a

[396 - 398] lot more accurately over at the stove as

[398 - 399] you can see once things are combined

[399 - 402] they're pretty wet because the egg is

[402 - 404] raw this is not finished so I'll move

[404 - 405] this whole pot back to the stove and

[405 - 408] fire up my burner to very low this way I

[408 - 410] can very gently Heat this through and

[410 - 412] cook the Egg Slash melt of the cheese

[412 - 415] I'm using tongs to fold the pasta over

[415 - 416] and to bring the warm stuff up from the

[416 - 418] bottom of the pot it should take about

[418 - 420] one to two minutes to start to get this

[420 - 422] mixture steamy and thickened up and

[422 - 424] after about one to two minutes over low

[424 - 426] heat this sauce is thickened but not

[426 - 429] thick it's Saucy it's creamy and velvety

[429 - 431] exactly what a carbonara should be now

[431 - 433] to pipe this up I'll drop some creamy

[433 - 435] Saucy noodles into a bowl then to make

[435 - 437] sure it's bacony enough I'll top it with

[437 - 440] 10 to 12 pieces then I'll garnish with

[440 - 442] some grated Parmesan or pecorino then

[442 - 444] finally I'll add a few cranks of fresh

[444 - 447] cracked black peppy and there we go a

[447 - 450] classic creamy butt creamless carbonara

[450 - 453] this process is fast simple and delivers

[453 - 455] enough for you and all of your buddies

[455 - 457] to eat at your next dinner party is it

[457 - 460] authentically Italian I don't care it's

[460 - 463] good tasting food and I really hope you

[463 - 464] guys try it soon and if you want another

[464 - 466] crowd-pleasing pasta dish please check

[466 - 468] out this video for pasta with vodka

[468 - 470] sauce it's a ripper I'll see you there

[471 - 473] let's eat this thing

[478 - 482] [Music] thank you foreign