Spaghetti alla Carbonara | How to make the REAL Spaghetti Carbonara Recipe (VIDEO)
Spaghetti alla Carbonara is a traditional Roman pasta dish. Spaghetti Carbonara has taken on lots of different forms over the years, but I am going to teach you the traditional version I have been eating since I was a young boy. Using pig cheek, which is known as Guanciale, Ill help you recreate a salty al dente pasta that takes only a few minutes to prepare and will leave you begging for more – and never using cream in pasta again!
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SPAGHETTI CARBONARA
Spaghetti carbonara is a traditional Roman pasta dish. It has taken on lots of different forms over the years, but I am going to teach you the traditional version I have been eating since I was a young boy. Using pig cheek, which is known as Guanciale, Ill help you recreate a salty al dente pasta that takes only a few minutes to prepare and will leave you begging for more – and never using cream in pasta again!
INGREDIENTS:
5 farm fresh eggs
500g spaghetti (DeCecco is my favourite!)
200-300g Guanciale/Pig cheek (You can also use Pancetta if you cannot find this, but NOT bacon!)
Extra virgin olive oil
Rock salt
Pepper
Pecorino Romano
UTENSILS:
Large deep round fry pan
Large deep pot
Wooden spoon
Tablespoon
Chopping board
1 x sieve
Grater
Tongs
Mixing bowl
METHOD:
1. Add approx. 5litres of water to your pot and put it on the stove at a medium-high temperature
2. Once your water boils, add a handful of rock salt and stir it with a wooden spoon before adding the pasta in. The spaghetti should be cooked al dente, so follow the packet instructions and if you’re using DeCecco, this will take 10 minutes
3. While the pasta is cooking, get a mixing bowl and crack the 5 eggs into it. Sprinkle pepper over the top, 2-3 handfuls of Pecorino Romano cheese and beat it together very well
4. Put the fry pan on the stove at a medium heat and add 4 tablespoons of extra virgin olive oil
5. Chop up at least 200-300g of guanciale into small cubes and once the oil is hot, add this to the pan
6. Using a wooden spoon, stir the guanciale around slightly and leave to simmer until it becomes slightly golden brown in colour
7. Once the pasta is cooked al dente, using a sieve, add portions of the strained pasta to the pan with the guanciale. Don’t be afraid if small amounts of water get into the pan as this will help the ingredients to stick together
8. Mix the guanciale well through the pasta by tossing it through and flipping the pan – if you’re confident enough!
9. Switch off the stove and add the egg mix to the pasta. Let it rest and mix in for a few seconds, and themn mix it well using a set of tongs
10. The egg shouldn’t thicken or scramble too much, it should just start to harden in really small amounts, coating the strips of pasta and making a light cream
VINCENZO’S PLATE TIP: Spaghetti carbonara should be cooked then eaten right away as it is best enjoyed hot from the pan!
HOW TO SERVE: Add it to your desired serving plate then grind some fresh pepper on top and of course another generous handful of Pecorino cheese.
E ora si mangia, Vincenzo’s Plate!
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Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
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Vincenzo’s Plate is a You Tube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering Italian Food Recipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).
Re-Watch the SPAGHETTI CARBONARA video recipe: http://youtu.be/hW0duM6Wg-8
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I love carbonara. You made it perfectly.
I wish I had a big plate of it right now.
Molto bene indeed. 🙂
There is no better cheese than pecorino Romano lol, my absolute favorite .
"how to make scrambled eggs with pasta"–
Dude has never mastered this dish…Yet?! 😅
you make it look so easy to cook, i love this channel because of your personality my dear friend.
buonissimo bellisimo buongiorno!!!
Carbonara need Cream so sad hendi siya masarap😢😢
what if we are jew we use beef cheek?
Molto bene. What is the song in the background?
scrambeld no dai ti prego, deve fare a crema 😀
Iam trying cream, i wouldn’t hit a hog in the ass with carbonara.
Too dry to be honest, too much pasta compared to eggs/cooking water
More guanciale and more egg yolk 🙂
excellent version of scrambled eggs and spaghetti. I like to make this for my five year old and cut it up in bite size pieces until she gets good at twirling
Cambia lavoro. Come rovinare un piatto della tradizione italiana
Vincenzo, you are a good-looking Italian guy, but you do need a nose job.
this is the way we always did this in my family; i must say that we used to use grana/parmigiano (a lot) and pancetta affumicata , but the main issue being to use raw eggs that just get a stir without cooking and the pepper is also important. never ever used cream or heard about it until i saw how they were cooking "italian" abroad.
unfortunately some people (and i have to say me too nowadays) are uncomfortable with eating raw eggs (you hear so many negative and alarming things about food now that you didn't back in the days) but that's a shame because it is the way to make it right. if you really cook the egg it's not so bad but it becomes something else.
i think that's why they they use cream, to restore a creamy texture instead of having a dry scrambled egg sauce
no no no no no …. eggs only yolk, no oil but little lard to soak the pan, cheese to scratch at the time, abundant pepper, skip the pasta with the cooker off, otherwise the egg bakes …! !!!!
When you said "De Cecco, the best brand in the world" I disliked the video.
We take food seriously, and we both know nothing beats pasta di Gragnano (Naples)!
YES MY FRIEND!!THIS IS TE REAL ROMAN CARBONARA AND NOTHING ELSE. ONE SMALL QUESTION. CAN I USE BUCATINI INSTEAD OF SPAGHETI? AND IF ONLY SPAGHETI ,WHAT YOU THINK OF GAROFALO ( IS A LITTLE BIT BIGGER AND COOKS IN 13 MINUTES) OR OTHER NAPOLITAN SPAGHETI?
You say you can make it with seaford but then say that you MUST use guanciale and pecorino for it to be authentic. This is very silly. There's nothing wrong with substituting guanciale for pancetta or even bacon, and there's nothing wrong with parmasean. And I've never seen an authentic recipe scramble the eggs when cooking, scrambled eggs in carbonara is the last thing you want, it has to be creamy, not chunky eggs.