Authentic Carbonara 🇮🇹🔥

Carbonara is arguably the most famous Roman pastas and for good reason. Just a handful of key ingredients are requied to make this delicious dish. Guanciale, pecorino, parmigiano, egg yolk and black pepper. Full method below! 👇🏽😍
-
1. Start by dicing 200g of guanciale in to small pieces or cubes. If you can’t find this, just use pancetta.
2. Throw into a cold pan and bring to med-high. Allow the guanciale fat to render and for everything to start sizzling. Remove once golden and crisp ~7-10 mins
3. Strain some of this fat and set aside
4. Grate up 40g each of parmigiano reggiano and pecorino Romano - use the finest hole setting on the grater
5. Toast 5g of black peppercorns for 2-3 mins on med-high heat, then crush with a pestle and mortar
6. Crack 4-5 eggs and separate the yolks
7. Add the grated cheese, egg yolks, black pepper and a good splash of the reserved fat to a bowl and mix till smooth - you can reduce this amount to be honest but I like it saucy
8. Throw your pasta into boiling water and cook till al dente, then scoop out and reserve a jug of the pasta water
9. Reduce the heat to medium and throw a towel over the pan with pasta water, then place your bowl with the cheese mixture on top
10. Add in a ladle of the pasta water and mix to heat, emulsify and pasteurise the eggs. The key here is indirect heat so the eggs don’t scramble - the mix should be warm to the touch before adding the pasta and fairly loose in consistency
11. Once it’s smooth and glossy, add in your pasta along with more pasta water as required to coat and fully emulsify into a thick, creamy and cohesive sauce
12. Add in your crispy guanciale and toss together
13. Plate up and top with more black pepp, guanciale and any extra parm / pecorino or sauce
-
You just can’t go wrong with a carbonara. Dial up or down the black pepper to taste and enjoy. Remember to go easy on the heat when making that sauce! #notoriousfoodie 🙅🏽‍♂️
-
-
-
-
-
#carbonara #pasta #recipe #recipes #recipeoftheday #easyrecipe #pastalover #easyrecipes #reels #guanciale #bacon #homecooking #homemade #imadethis #datenight #comfortfood #italian #italianfood #roman sr

[@carloinnamorati5897]

Beautifully done! 10/10 - a happy citizen of Rome.

[@usagi18]

Tried another carbonara recipe that ended in scrambled eggs... tried yours today, and your technique resulted in a safe, silky and delicious sauce... THANK YOU!!!

[@N4i7]

Can you upload more videos like this? The full version of your reels. 🙌🏼🙌🏼

[@paulhanger7242]

Why do you always make food and cooking so amazing! Excellent stuff.....

[@user-tu1ti1ny7u]

It really is a pleasure seeing you working

[@grazianocolombo3375]

Spettacolo complimenti 😊

[@patientlywatching7775]

I've never had this but I am inspired to try to cook it at this point.

[@Mr_Anybody_Prime]

I make carbonara at least once a month and this is a proper recipe but that technique is awesome.

[@teej143]

Beautiful

[@jogo798]

Best carbonara I have ever seen

[@lbowsk]

THANKS!!!

[@Meh-vc6sq]

Absolutely amazing

[@teamflowerninja]

Looks amazing!! Also I want that cutting board 😍😍 what pans do you use?

[@user-zr7gs8ue6o]

Τέλειο, φαγητο🌹🌷

[@InoRobert]

As an italian I'll say that's perfect, made in the way as Luciano Monosilio (the carbonara's King) use to do it. Approved!

[@Anti-FreedomD.P.R.ofSouthKorea]

Way too many eggs

[@juanma_lorente]

First off, amazing videos. Second, I wanted to ask what’s in the spray you use to clean the chopping board? Thanks

[@ilariatelefono6497]

Bravissimo 😊😊😊😊😊❤

[@ilariatelefono6497]

❤❤❤❤Geniale ❤

[@tatiana5144]

Золотые ручки,умная голова.Прекрасный канал Здоровья и добра.

[@kathymoser9750]

I have tried and failed at Carbonara. Now I think I can do it! Thank You !!!!!

[@karmutsering]

This is making me hungry 🤤

[@cookingshorts_Gazy]

😍

[@testaaa88]

I'm italian and this carbonara is a very good execution. I just think there are a little too much yolk for that amount of pasta. Very well

[@cookingshorts_Gazy]

very nice❤❤❤❤❤

[@frangipanevegas]

What do you use to sanitize your board Mr. NF?

[@manama314]

ur goddam talented holy freak

[@Sam-ct2co]

What spray do you use to disinfect?

[@user-fu4bu4lo9k]

😋😋😋👍

[@thehobojarpen]

Always wondered what people do with the leftover egg whites

[@carloinnamorati5897]

A lot of people, even here in Rome, just throw away the egg whites. It's a shame, though. Personally, I either make egg white omelettes or some kind of sweet (a lot of recipes call for egg whites). Meringues for example, which I'm a big fan of, are pretty much entirely made of egg whites. You can store egg whites for a couple of days in the fridge so you don't really have to choose immediately.

[@PoliAstroN]

1: throw it away 2: egg-white omelette 3: bakery / desserts

[@aris1956]

@@PoliAstroN I would completely remove the first thing you wrote because it would just be a waste of food! There is always a way to recover food. Food doesn't get thrown away, and you wrote it right in the first place!

[@ilseschrader6333]

"Lemon curd Pavlova". They call each other.

[@ginnheim9145]

Make Meringue!!

[@guiltyexzo]

ur a legend

[@guiltyexzo]

open up a restaurant so i can cook for u pls

[@sun_vfx]

The last bit, i always find it unexpected no matter how many times ive seen you do it 😭

[@apiritdamrongsuntisuk4494]

What do you usually use to clean your cutting board?

[@flowerm.official]

🍝👏🏻

[@Stefaneee7]

cremiest carbonara ive seen yet

[@michaelkahn4983]

Looks delicious!! My process is very similar but use fewer egg yolks and replace the rendered fat with butter.

[@DragoSpiro98]

If you use bacon and not guanciale (rare outside Italy) you can do this, but guanciale is really fat and it's shame to throw it and use butter

[@michaelkahn4983]

@@DragoSpiro98 I use guanciale but like the taste and creaminess the butter provides. There is something special about President butter that makes everything delicious.

[@maurogarreffa6719]

Mamma Mia, that's PERFETTO. Thank you very much, for shearing one of my favourite pasta dishes....💪🏻🇮🇹🕶👍🏻

[@minhdoan555]

What are you spraying the board down with?

[@danknasty8469]

classic splooge brotha

[@vitorcavalcante7785]

BOA NOITE 🇧🇷🇧🇷🇧🇷JÓIA LIKE CAPRICHADO COM SUCESSO 🖒🖒

[@Sepulpantallica]

I’m all about the fresh cracked pep.

[@tony8tony]

Ингридиенты аутентичные. Карбонара хороша😊

[@paulphillips148]

How much pasta, 1 lb ?

[@MA-dm4xy]

what do you use to wipe down your chopping board?

[@TheCalmWoodsman]

Cake/pastry knife 😊

[@MA-dm4xy]

@@TheCalmWoodsman u cheeky bugger, he sprays it down with something. I need u to watch the video

[@samialkudary4985]

👌👌👌👌👌👌👌😘😘😘😘😘😘😘😘😘😍😍😍😍😍

[@cookingshorts_Gazy]

😍

[@chriskatz3190]

Why did you go so light on the emojis?

[@dlbm_industries]

ооо магнефик,мсье 😮🫡

[@kojcelkelesh]

The best part of the comments are the Italians confirming this is a good carbonara ❤🇮🇹

[@tdenzel101]

Now that's the WAP I wanna hear 2:46..!!😂😂

[@kimquinn7728]

I. Have Died. This is fantastic! A work of art. What can you substitute for the Guanciale? Is there another cut of pork? Smoked or nonsmoked? Will put your advice to great use and we will all love you!

[@codywalker3747]

In my experience, you can substitute with pancetta but make sure to adjust your salt accordingly! Pancetta is a bit salty on its own.

[@kimquinn7728]

@@codywalker3747 I forgot about pancetta!😁. Thanks so much!

[@davidaguilar2691]

I have some issues but mostly you put egg for 4 people and pasta for 1

[@deojnwedofuWE]

I would say two eggs is a good amount for a serving of carbonara for 1

[@nostro1940]

Mohammed knows whats up

[@ChangminKim]

have you ever failed to aim the camera?😂

[@MaxSteiner-gj5mz]

Please make some Videos in which you explain your foodies and drop some cooking tips

[@Slashovia]

Perfect carbonara, said by an italian who eats homemade carbonara almost every sunday since 7 years...

[@kojcelkelesh]

We need more Italians like you to confirm stuff like these, thank you!

[@Slashovia]

@@kojcelkelesh It's a pleasure to help people who want to know and try Italian recipes! :)

[@aris1956]

Non si vede tutti i giorni su un canale inglese fare una buona carbonara, usando tra l’altro anche del guanciale. Non si vede tutti i giorni su un canale inglese fare una buona carbonara, usando tra l’altro anche del guanciale. Se penso ad esempio a quello che ha combinato il famoso cuoco stellato inglese, Gordon Ramsay, quando ha fatto la sua carbonara, dove c’era veramente da scuotere la testa ! Ha messo dentro tutto quello che trovava in cucina….. piselli e tutto il resto. Alla fine la cosa più strana di tutte, è che quel piatto lo chiamava anche…”carbonara” !

[@shezy4]

sounds MOIST ;)

[@MP-dq6ko]

But you only served one bite!!

[@user-ef2jz1nq5i]

Name of ingredients,if it's possible,and music

[@EloisaCelaya]

Description

[@parsap.a.r7394]

are you Iranian?

[@lagayaestetika0504]

Big plate less noodle

[@MdSohelRana-y7n]

After seeing your recipe, I also feel like cooking. 😊Upload on khal please! ++++++++++++++++++++++++++++

[@dohboi75]

Looks delicious AF. Seems like a lot of work for a fork full of pasta, though.

[@theinteractivegames9654]

The rest is in the bowl

[@sun_vfx]

Just make more then

[@pippoarocca]

5 eggs? Noooooooo 10………..ma va va

[@jellybean7955]

Hi

[@tonyriches7936]

Utter balll-ache carbonara

[@stefanograssi9638]

No parmiggiano😢😢😢😢!!!nooooo

[@EloisaCelaya]

Yes, he is using half parmiggiano and half pecorino

[@stefanograssi9638]

@@EloisaCelaya La carbonara e'un piatto della cucina povera romana,il nome proviene dal sostantivo "carbonaro" cioe' colui il quale lavorava nei boschi per giorni interi producendo carbone,il mestiere si sviluppava sopratutto nel Lazio regione ricca di pecore che producono il formaggio "pecorino". Il parmiggiano e'prodotto esclusivamente in provincia di Parma. The Italian cuisine is regional , rich and complex and has developed parallell with our history and only local product. So you made a nice video with excellent execution but please don't fall in the trap to call it authentic

[@EloisaCelaya]

@@stefanograssi9638 Sorry... i thought I saw interrogation marks on claiming why they didn't include parmiggiano. But yes, I am fully aware real carbonara is made with pecorino romano ;)

[@Garth_Brown]

@@stefanograssi9638 we don't give a shit about that. Parmiggiano is for balancing.

[@vincenzoconti1318]

ma soprattutto no "parmiggiano" con 2 "g"

[@chriskatz3190]

Nope. Not enough heat. The bowl was cool, the pasta was cool, the pancetta was room temp. Not ideal.

[@Chilax]

So the part putting it on a double boiler was not hot enough?!

[@chriskatz3190]

@@Chilax No, because (a) there was a towel over the pot, and (b) the flame wasn't on -- it was residual heat only. That was not a true double boiler.

[@maryandchild]

that's guanciale, master chef

[@Chilax]

@@chriskatz3190 you know you need very little heat to cook the eggs right? The point is to emulsify not scramble

[@gregorykarimian3813]

One, that was not pancetta lol. B, you can’t with confidence tell if the pasta was hot enough. In fact, you can see steam escaping from the pasta which indicates it hot enough, at least from my phone. Too hot, and the sauce will break. Three, also the bowl may have been preheated in the oven as well. And finally D, why you hating Stop hating my boi haha

[@nickcarter4894]

Sauce was way too runny. Probable cause: entirely unnecessary addition of fat from Guanciale.

[@mitchellbooth8435]

Nope was perfect

[@luigipelorosso3511]

Un po troppi tuorli e perfavore no parmiggiano la dose è un tuorlo a testa 150g di pasta e uno per la padella

[@Garth_Brown]

Eggs don't harm ;).

[@luigipelorosso3511]

@@Garth_Brown non sto dicendo che fanno male sono di Roma. Sto dicendo che la ricetta originale prevede un tuorlo d'uovo per persona più uno pre la padella e non prevede parmigiano ma solo pecorino.

[@Garth_Brown]

@@luigipelorosso3511 recipes can be improved or changed, you know? You can't fossilize yourself on the original one.

[@luigipelorosso3511]

@@Garth_Brown sono gusti personali ho provato anche la tua ma preferisco l'originale

[@maurocasanova9929]

But…Where is cream?

[@sarahhanson7127]

There isn't any cream in carbonara.

[@maurocasanova9929]

@@sarahhanson7127do you know irony?

[@Andrew_H43]

The fridge. Where it belongs

[@thierryinworld]

Not really the authentic recipe, but a good one too...but seriously, you ruined everything with the soda at the end ...

[@ch3rl0b11n]

If you are going to make a carbona with your own style, please don't call it "authentic". This is not authentic.

[@slippery_noodle9388]

What wasnt authentic about it?

[@ch3rl0b11n]

​@@slippery_noodle9388He only used yolks which causes sauce to get thick and obligate you to use pasta water. He separated all ingredients and combined later which will cause different taste. He cooked the sauce separately which is not necessary and will change the taste aswel. He just put the guanciale at the end as a decoration which is important for the carbonara taste. It should mix with it. Watch Antonio Carluccio carbonara recipe.

[@sunhikari8161]

My guy did you not watch yhe part where he put in the pork and mixed it in with the pasta and sauce. Clearly you're only here to spread negativity and hate. The egg yolk part is also more of a preference thing for 'traditional' carbonara. More yolks means the sauce will be more rich and silker in terms of taste. If you want to be more informative then please do some more research and take some time in actually cooking the dish.

[@ch3rl0b11n]

@@sunhikari8161 "Negativity and hate" wow. Such strong words for just criticising a food. Putting after and cooking together is not the same thing. Putting only yolk is preference yes, not "authentic". You need whole eggs to make it creamier but you can add some extra yolk to make richer.

[@hakanhallin3800]

@@ch3rl0b11n how does it feel to be stupid?

[@yeufarmstay9234]

Please don't throw rags in the faces of the audience watching you.😂😢 He cooks very well. I love watching you, and I'd love it even more if I could completely immerse myself in the wonderful meal you share without having to gently respond before you wipe your mouth and throw the rag into your fantasy. respect. That's not a good thing, it causes discomfort. The wonderful emotional feeling he brought throughout the video is all gone and turned to discomfort. Isn't that close to what you want? Right? Or surely I have to balance tracking or blocking in time. I really like your topic, like you very much. Just don't like removing into fake masks. You're not a rag, right?😊😊😊

[@chriskatz3190]

It's just a moment of silliness.

[@fthagnryleh4951]

0:30 ewww you leave that soap on the board and don't clean properly with water?😵‍💫🤯🤢🤮 damn yt-chefs

[@Dylestocolors]

You dont have to wash it, it just sterilises the board...

[@dakshvasant6229]

Cuts exist and he probably just cut out the rinse anyway.

[@dogcatfamily2476]

Please can you prepare a VEGAN DISH ? No eggs, no meat or fish no dairy. I'm sure it will be perfection in your able mind and hands. Thank you for the artistry I adore watching now MAESTRO feed me please 🌱 based.

[@leeboyce3245]

😂

[@patientlywatching7775]

Lol...nooooo

[@marvellamoos1327]

Absolutely not... 🤦🏽‍♀️

[@jellybean7955]

Hi