Classic Carbonara with Damien Leroux

  Рет қаралды 2,423

W2 KITCHEN

W2 KITCHEN

Күн бұрын

Пікірлер: 27
@papejop1138
@papejop1138 Ай бұрын
Never made carbonara this way, looks really intresting. Im going to try making it this way soon
@gsbsblue
@gsbsblue Ай бұрын
i love some new techniques from this video. thank you for sharing
@pablosousa4061
@pablosousa4061 Ай бұрын
I'd say it's quite bold to say "Classic Carbonara" but for sure is an interesting twist
@chronic6428
@chronic6428 27 күн бұрын
Ahhhh, a fellow frenchman! The pasta alla carbonara tend to bring about some passionate debate. Suffice to say it's in reality a fairly recent recipe and being too adamant on how it's done is fairly pointless in the end. However, the way i do it is, of course, the only proper way to do it!!! A few advices tho. Avoid preparing carbonara for too many people, because it's really hard to make great quantities of it without either A:botching the sauce and overcooking the eggs inside or B:serving it almost cold because you cook it at a very low temperature. Both raw eggs and parmegiano are very sensitive to heat, and they should be cooked under 75 degree celcius and not for long. In my family, we never add oignons or garlic. You can absolutely do it if you like, i myself believe that they add very little to the dish and prefer to focus on the main stars: fresh eggs, old parmegiano and guanciale (use pancetta if it's easier to find, or if you happen to be corsican, a good copa with high quality lard since coppa doesn't have as much fat as guanciale, and chestnut tagliatella for a local flair). I also prefer my guanciale to be sliced very thinly. After the fat is render i can crisp it very quickly (a bit like american bacon i guess) then remove it to re-add it at the end. I dont like pasta a la pilaf, while you keep more starch, it's harder too cook the pasta properly (especially the long ones), it takes longer, and it tends to dilute the flavours of the guanciale. If you neef more starch, you can add some very easily by using any cooking starch. If you add water to the egg/parmigiano mix, avoid water above 60 degree to avoid any degradation. In my family, we add one egg white instead, it's up to you in the end. I suggest serving on hot plates otherwise it's gonna get cold very fast.
@John-nl2kt
@John-nl2kt Ай бұрын
Great channel
@l.l.2463
@l.l.2463 Ай бұрын
I always learn something here. For example, I would have thought that sauteing the pasta in fat first would have made it impossible for the pasta to absorb the water and become tender afterwards. I've seen it done with tiny pasta, but nothing that thick. Thank you!
@MogoFromHell
@MogoFromHell 7 күн бұрын
It probably depends on the quality of the pasta too. Bronze die cut pasta are more porous, enabling the sauce (or here the fat as well, it seems) to be absorbed much more easily, coating the pasta in a much better fashion.
@gettem6341
@gettem6341 2 күн бұрын
Is there any way to make this with the whole egg? Ive tried a few times and if I used the whole egg, never works out. yolk only comes out great, but I don't like waste.
@w2kitchen
@w2kitchen 2 күн бұрын
Let me ask Dam and get back to you on this. 😀
@gettem6341
@gettem6341 Ай бұрын
delicious grated carrots
@suebowman7258
@suebowman7258 Ай бұрын
WOW! I haven't seen this carbonara technique before. I will try it this weekend. Thank you, Damien, for sharing. I love your French accent. 😊
@scolkereybel
@scolkereybel Ай бұрын
I mean, it'd probably taste great That is a lot of fat You basically reengineered cream, but with pork fat. I am genuinely impressed, but wow, will clog an artery. Genuinely incredible cant wait to try it at home,
@ellebenenati7787
@ellebenenati7787 Ай бұрын
well.... I'm sure you've eaten out at a restaurant before or bought a half pound of something??? there's much sugar n oils used to make those tasty dishes!!... just saying
@ellebenenati7787
@ellebenenati7787 Ай бұрын
thank-you chef damien for this delicious creamy carbonara dish!!! I would be a happy-girl if you of all people made this for me while we were in the kitchen together!!! glad to have you back in the w2kitchen again!!! ❤️🧀🌾❤️
@PotatoSho_
@PotatoSho_ Ай бұрын
Yeah, classic carbonara definitely isn't pasta alla risottata, nor does it usually have onions. But it's for sure an interesting twist, maybe it looks a little too saucy.
@TheBogstaverne
@TheBogstaverne Ай бұрын
This video seems so schizophrenic for me: A french guy showcasing an Italian dish while Mexican music is played in the background.
@w2kitchen
@w2kitchen Ай бұрын
🤣
@emilieadroguer1653
@emilieadroguer1653 Ай бұрын
Bonjour Damien, recette qui donne envie. Par contre, si je peux me permettre, j'ai été très perturbé par votre regard sur toute la vidéo, je ne sais pas où vous regardez quand vous parlez "face caméra", mais le regard est trop haut, vous devriez regarder dans l'objectif de votre caméra, ce qui donnera en plus vraiment l'impression que vous nous parlez à nous.
@seanloh3691
@seanloh3691 Ай бұрын
100% amazing. But that amount of fat / oil :D Def not an everyday dish
@svenlauke1190
@svenlauke1190 Ай бұрын
if you want to add onions to your carbonara, go for it, but calling it "classic" and doing it will earn you a downvote from me
@salvlox_
@salvlox_ 27 күн бұрын
no onion goes in this is no classic carbonara
@PaoloTagliaferro
@PaoloTagliaferro Ай бұрын
Not classic AT ALL, but I suppose it tastes good
@Nosceteipsum166
@Nosceteipsum166 Ай бұрын
I'm ok with changing the technique to reach the same goal, but those onions kinda ruined the dish for me. I have no idea why so many content creators use the word "classic" when what they do is not classic. Some are not even close.
@svenlauke1190
@svenlauke1190 Ай бұрын
hate this with a passion. nothing wrong with putting your own spin on an old dish, or "upgrading it" but if the title has classic/authentic in it, and it ends up being a deviation from said classic...thats a downvote from me
@ChikoWhat
@ChikoWhat Ай бұрын
Classic for whom I wonder?
@emanuelecozzi6175
@emanuelecozzi6175 Ай бұрын
Are you serious?!😢
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