How to Make Spaghetti CARBONARA | PIATTO RECIPES Italian Cooking

The LEGENDARY authentic Spaghetti Carbonara recipe! In this PIATTO™ video, we'll show you how to make Pasta Carbonara the RIGHT way- no cream, no peas, no craziness. You'll learn how to make Spaghetti Carbonara as they do in the best Italian restaurants in Rome, Italy. #pastarecipes
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In this PIATTO™ video recipe, we present:
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Spaghetti Carbonara: the Italian Way!
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This Pasta Carbonara recipe (called "Pasta alla Carbonara" or "Spaghetti alla Carbonara" in Italy) is made using traditional ingredients in the most Italian way. An easy dish with just a few simple ingredients, it's the perfect stick-to-your-ribs lunch or dinner.
Move over Gennaro, Jamie Oliver and Carluccio! Chef Sezo is here to show us how to make carbonara with a video filmed in Italy.
#pasta #italianfood
INGREDIENTS (Serves 4)
guanciale or pancetta - 5 oz (150 g)
eggs - 5 (4 yolks and 1 whole)
pecorino romano cheese - 3.5 oz (100 g); finely grated
spaghetti - 300 g (pasta for 4)
black pepper - 1 tbsp;
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TABLE OF CONTENTS
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0:00 - intro
0:41 - grocery list for Spaghetti Carbonara
0:47 - toasting black pepper
1:34 - frying guanciale / pancetta
3:28 - making carbonara sauce with eggs and pecorino
4:34 - finishing the Spaghetti Carbonara!
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PRODUCTS USED IN THIS VIDEO
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CREDITS
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DISCLAIMERS
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[@PiattoRecipes]

► Watch the AD-FREE version of this video (and more)? Support us on Patreon🥰: www.patreon.com/piatto ► WRITTEN RECIPE? On our website: piattorecipes.com

[@fishguy911]

Prefect and beautiful. So refreshing to see carbonara done correctly!

[@wilsonose]

Tried this and it turned out well! thank you for the video instructions in English!

[@DrBrunoRecipes]

Lovely 👌🏻 Greetings from Scotland 😊

[@AutoKorrect]

Can also add a bit more grated Pecorino on top as well as more freshly ground black pepper. The Romans love their black pepper. The quality of the raw ingredients really important here. Best quality pasta you can get. For a lot of American's probably DeCecco. I have not found Guanciale in any super market but i have found Pancetta. Remember key to not burning your Guanciale/Pancetta is start with cold pan and low heat, let that fat render out -- that's your deep flavor there.

[@nicole4184]

Je suis ravie de trouver une recette faite de cette manière, je le ferai ça c'est sûr ! Merci !

[@professormoriarthus]

i love everything about this recipe and the way its presented. "no need for any other... _extravagant_ ingredients" absolutely perfect! :D

[@rodrigoalgarte7872]

Mamma mia... Questo deve essere delizioso

[@jadepaladar9062]

your video is amazing 👏🏻👏🏻

[@PiattoRecipes]

Thanks so much, Jade! We hope you'll consider subscribing to our channel (it's free) and clicking the bell for new video notifications :) More pasta coming soon...

[@luisasotgiu6141]

Beautiful

[@kuvanjesamarijomcookingwit4652]

Looks very nice and delicious!

[@PiattoRecipes]

Thank you 😋

[@MinecraftBorys]

good recipe, i did it and it was veryyy tasty! :D

[@juliadep4301]

Bellissimi! That's the way to give justice to such an iconic recipe!

[@SorrentoShore]

I would eat this, Okay tomorrow night is Carbonara night! 🍝

[@PiattoRecipes]

Let us know how it goes! :)

[@Javaman92]

Well presented!

[@PiattoRecipes]

Thanks so much! We hope you'll consider subscribing (it's free) to our channel and clicking the bell for new video notifications. Coming soon? Spaghetti Amatriciana :)

[@Javaman92]

@@PiattoRecipes I can't subscribe because I already am! :-D

[@dolcevita209]

Minchia, che meraviglia!

[@williedenver]

Thank you I made this once but you taught me more.I want to cook Italian not Italian American as I am one.

[@valentinomanni7105]

Mmm lascerei questa ricetta al segreto in Italia xd

[@Laszlomtl]

Superbe!!! Laszlo Montreal Photog

[@adrianred236]

Took your advice and watched this too. Really like the way you explain "why" you are doing things in a particular way. Can you clarify something though, do you turn the heat right down when adding pasta to the pan or is it already very low, or is it turned down lower when adding the sauce?

[@PiattoRecipes]

Keep the heat up until you put the egg mixture. You wanna stay away from the gas or you’ll end up w a frittata. We’ll show an alternative way which will yield an even creamier result on an upcoming video…

[@dhogan1967]

I will have to try toasting my black pepper. I prefer parmigiana reggiano over pecorino. I also add garlic to my meat at the end of the cooking and use the entire egg. Might try with just the yoke, looks amazing. Also, this needs to be eaten immediately, not a good leftover dish.

[@fishguy911]

So you do it wrong like so many do. Try the real thing like seen here. It’s so much better.

[@JWnFlorida]

I don't use wooden wagon wheels.. because the classic wooden wagon wheels are not as good as modern tires. But traditional food is?? lol 😂😂😂😂