How to Make Spaghetti alla Carbonara | Original Italian Recipe (VIDEO)
Ciao Peeps! This is the original Spaghetti alla Carbonara recipe from Rome! I am very excited to have published this as I am from Rome and this is one of my favorite dishes ever!
Ever wondered how to make the traditional carbonara sauce without all that nasty cream and fake sauce? Italians never use cream, milk or any such thing in their carbonara! In this video I show you the exact sequence and original ingredients used to make this amazing spaghetti dish. In Rome we use two types of pasta with carbonara; rigatoni or spaghetti. They are both delicious swith this sauce.
Ingredients to use for 2 people:
– 90/100 gr of Guanciale or Pancetta
– 3 Eggs
– 80 gr Pecorino Romano (cheese)
– 1/2 tsp Black Pepper
– 1/2 tsp Salt
– 200 gr Spaghetti
So simple! Isn’t it?
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Woah! No more cheese at the end? What the hell 🙁
OH BOY! Does that look inviting!!! Thank you for making these lovely videos! I'm gonna try this! XO
I'm gonna tray this real carbonara
I'm a fresh black pepper fan too! This is perfect. Looks lovely. I would just sprinkle the top with fresh chopped parsley for color and a bit more flavor. You do a lovely job in all your videos and I've learned. You've helped me alot! Thank you!
your nasal voice really sexy…
Grandma Petlovanni only used the egg yolk no egg whites…
OK I am in love.
Guanciale not pancetta! Kiss
Only yolks babe! Go back to Rome 🙂
Real carbonara?!
I stop the video at 1:07 wheh you say "pancetta".
It isn't carbonara.
Dislike.
Finalmente na carbonara come se deve!!!!!!😘
i love you
Hi, thanks for the recipe but you should not use metal utensils in your non stick pan it will scratch off the toxic coating. Just saying!
Ever wondered how to make the traditional carbonara sauce without all that nasty cream and fake sauce? Italians never use cream, milk or any such thing in their carbonara!
In Rome we use two types of pasta with carbonara; rigatoni or spaghetti. They are both delicious swith this sauce.
Ingredients to use for 2 people: – 90/100 gr of Guanciale or Pancetta – 3 Eggs – 80 gr Pecorino Romano (cheese) – 1/2 tsp Black Pepper – 1/2 tsp Salt – 200 gr Spaghetti So simple! Isn't it?
Is the spaghetti cold after you have mixed it for five minutes? I like my pasta steaming hot but maybe cold pasta is okay in Italy…
You are a great teacher, and fun to watch! Mille grazie’!
Straight from old school Italy cooking, Awesome! Nice and simple, thanks
Bella romana e romanista..sa pure cuciná..che voi de più!
Sorry La Pixie Dust not( HIS) HERS
According to Italian chef Antonio Carluccio, the British and Americans have been ruining Carbonara. Today our very own Italian La Pixie Dust is coming to its culinary rescue with his recipe for the proper Italian classic!
thank you!because Parmesan cheese is insult to ROMAN People.