How to Make Classic Carbonara | Jamie Oliver
Hi, guys! We're gonna make spaghetti carbonara,
Cheese, bacon. What's not to love, right?
But it's really controversial.
I want to give you what I think is the most authentic recipe.
So first up guys, you only need five ingredients.
This is the cured cheek of pork,
and as you can see, it's all about the fat.
It's salted, it's got pepper, it's dried, and it's aged.
Of course, it's similar to smoked bacon,
and you can get some pretty good results, actually,
but you can see this is quite lean,
so try and get them to not cut off the fat because you need it.
Then most people use parmesan,
but actually, the more classic is pecorino romano.
Sheep's cheese, it's crumbly, it's salty.
So first up guys, grab the pasta by two hands,
By twisting it, it won't stick together.
Put a tiny amount of salt in this water
because the cheese and the guanciale is salty.
This beautiful pasta takes eight minutes to cook.
I'm gonna remove the skin and I'm gonna take a nice centimeter slice
of the guanciale, roughly chop this
to about half centimeter chunks.
Turn it on to a medium high heat.
The reason I want it cold is because I want to render the fat out.
The guanciale goes in to the pan,
Give the garlic a crack, and then put it in the pan.
As this starts to sizzle, the fat will just pull out some of that perfume from the garlic.
Then there's the black pepper.
Get your peppercorns in a pestle and mortar.
This is one of the most important little bits
and no one really does it, okay? Honestly.
This is the outer skin. This is much milder.
What we have here is the inside part of the peppercorn, which is hotter,
perfect for a good, hot carbonara.
The guanciale is getting golden.
Now, let's get on to the eggs.
Eggs are really, really delicate,
and if you don't treat these right,
you end up with stir-fried noodles,
and I'm going to crack the egg straight into there,
and I'm just going to add a little pecorino to that,
Now, we're time-sensitive, so we're going to have a little whisk up.
You've got the fat that's come out of it,
Now, I'm going to remove that garlic,
and you're going to drag the pasta and the water into the pan.
Use the water to stop the frying.
A bit fo water! A bit of water!
That water and the fat, that's what's gonna emulsify to become a creamy sauce.
We're not frying anymore, can you hear that?
Only then, can we think about adding our egg.
As we toss, we add some more liquid.
You get the cream through the emulsification of the cooking water, and the fat,
So as simple as this is, it's technical.
Get your friends, your family, get them around the table, glass of wine,
Look at that, guys, look at that!
And you finish with more pepper.
Spaghetti carbonara with a beautiful, little finishing of pecorino.
That is as classic as I can give you guys.
From chefs, from nonnas, it's about quality ingredients,
the guanciale, the pecorino romano,
the pepper — the technique of the pepper,
and then the sensitivity of cooking it right.
There's a little platter for two people,
and of course, the most important thing,
when you eat pasta is don't watch it, eat it!
That, my friends, is a thing of joy.