Pasta alla Carbonara is one of those very contentious recipes. People argue over method, and ingredients… We’ve tried to stay true to the original pasta alla carbonara recipe. But what is original? In this case no one really knows. Some say that this recipe evolved from pasta cacio e uova, but the first time Pasta Carbonara, or spaghetti carbonara turns up in a cookbook is in England in 1950. So maybe this is an English recipe and not Italian at all.
Ingredients for 2:
125g guanciale (Our Homemade Guanciale:
2 eggs
25g Pecorino Romano, finely grated
15g Parmigiano-Reggiano, finely grated
Pepper to taste
Splash white wine (optional)
250g dry pasta
Method:
Cook pasta al dente in less water than you would normally use.
Cut the guanciale into small cubes and render slowly in a deep sided fry pan.
While guanciale is cooking; you can splash in a few Tbsp of white wine.
Whisk the eggs, cheeses, and pepper in a bowl.
When the guanciale has rendered and turned brown, turn off the heat and ladle in ¼ cup of pasta water.
Transfer cooked pasta to pan with guanciale and toss to coat with the rendered fat and pork.
Pour over the egg mixture, and toss / stir furiously to emulsify a sauce.
Add extra pasta water as needed to create a silky smooth glossy sauce.
Serve with extra pepper, and cheese.
Our Homemade Guanciale:
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Thanks for watching everyone! As always the recipe is ^^^In the Description Box^^^ – Take a look at the video where we make the guanciale: https://youtu.be/v4E_WW1EazI
Ther is, as far as I know…no such thing as "Dalton Pork". That was SUPPOSED TO BE…Salt Pork.🙄😉
Glen…what about Dalton xpPork…or Pork Belly for the meat? I have no idea what the meat you used is ! Egg Beaters for the eggs work?
Don't know why Italians are so ham-fisted about this recipe… i've noticed Italians in general are not adventurous in any way with their cooking, and don't use a large variety of foods in their cooking. This dish is basically pasta and pig face meat in a sauce of pork fat and egg yolks, with some cheese thrown on top.
Freshly ground black pepper enhances both the look of dish as well as the flavor.
i love seeing people's different carbaonara recipes.
i am a huuuuuuge rigatoni fan
This would be fantastic with long pepper.
"there's no cream, there's no onion, there's no basil, no oregano….this is it" AHHHH MUSIC TO MY EARS
Glen you are quite the gem!!
Started my guanciale today, I'll be making carbonara in about 3 months.
MmmHmm!
Looks yummy.
Thank you for sharing a true authentic rustic country italian recipe. 👌
I take issue with your statement, sir. bacon makes a wonderful carbonara, more smokey than guanciale, yes, but very good and you don't have to add fat (usually bacon) like with prosciutto.
I don't know why I haven't seen this recipe on Glen's hands, the only thing I would argue is that I wouldn't eat all the fat rendered from the Guanciale, but everything else is poetic!
I don't know about you but it takes me forever to shred all the cheese
Just discovered your channel. Food channels are my lifeblood so I’m amazed it took me this long to find you. I am now bingeing the backlog of your content. Love your work. ❤️❤️❤️❤️❤️
I don't know why, but, I always think that Carbonara needs just a little onion added to it. Just for a bit of a vegetal note.
You never say what the pork tastes like. You just say it's good. Please, describe it?
You can totally remove the ish from authentic, it’s a classic carbonara the way it should be done, so yea really nice to see
Dante was a poet. Dente is "tooth".
I like carbonara in the summer with fresh sugar snap peas. And I use cream instead of pasta water. Cuz more fat = more America
They say italians always complain when commenting italian cusine recipes videos on Youtube, it's true, I think that with this one you'll get just compliments, and even some good tips to improve it further. Well done.
Love you guys. You always remind me of missionaries to the liberal left. Hi I'm Glen, I am incredibly cultured and on weekends I like to butcher pigs and throw axes, just to relax and let my hair down.
I really hate the "elite" and "purist" carbonara critics. If someone uses a small knob of butter or a tiny splash of cream, and it tastes great in the end than who cares. I personally love garlic and/or shallots in mine. But Glen, you went above and beyond with this carbonara and it looks beautiful and amazing.
I was just looking for a simple authentic version of this recipe. Thanks, Glen! 🙏🇨🇦
"just in time for supper."
Someone else who uses the word supper! So many people look at me weird when I call my evening meal supper
What a relaxing channel. It's nice to see someone calmly sharing an actual knowledge instead of click baiting like the is no tomorrow. And the dishes are great too. Love Italian recipes.
you realize you disrespect us real italians, just be white and leave our food alone.
you remind me of my high school chemistry teacher haha
It seems to me, based what I saw after your guanciale was browned, is that a major difference between that and pancetta (apart from an obvious flavor difference) is the amount of rendered fat. And we could never hope to get that much rendered fat from the bacon we buy in stores these days. I'm convinced that I need to gind a way to import guanciale into the hollars of West Virginia, or invest in a hog jowl. Also, I need to try carbonara with rigatoni. Thanks as always for broadening my world and keeping it "authentic".
GWON CHEE AL AY X1000000 IN THIS VIDEO
Love Italia Squisita. And it's true about how they cook the pasta. I like my pasta al dente, and when I was there a couple of years ago, it was even more al dente than I make it. I liked it.
Good for the cool fall, stay classy
Rigatoni is the superior pasta.
Impeccable timing as always Jules👌
I put in a lot (1 to 2 teaspoons) of fresh coarse ground black pepper and put it in with the pancetta to fry it off. To my mind, pepper is the star of the dish…it is the coal on the pasta. Maybe give it a go next time, I think the frying maybe reduces the pepper heat but retains the flavour
The whole egg vs. cream thing is very real. If you use cream, you're making an Alfredo.
Italian approved Glen! Much love from Italy ❤️
Ps I make a paste with the yolks, cheese and the pasta water then mix in with the guanciale and the pasta in the pan off the eat.
🤤🤤🤤👍🏼
I must admit that like most other Italians I got used to prepare for a painful experience whenever I watch any of our loved recipes "reinterpreted" by non Italians cooks.
On the contrary this channel is making me feel proud of my cuisine. Even if some of these dishes are new to you I really appreciate the attention to detail and how you strive for authenticity.
I think you are one of the few that really get what Italian food is all about.
I love this channel, keep up the great work!