Name: How to Make Classic Carbonara | Jamie Oliver
Uploaded: 2018-09-25T01:55:19.000Z
Duration: 4 min 40 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hi, guys! We're gonna make spaghetti carbonara,

Cheese, bacon. What's not to love, right?

I want to give you what I think is the most authentic recipe.

So first up guys, you only need five ingredients.

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.

and you can get some pretty good results, actually,

so try and get them to not cut off the fat because you need it.

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,

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

The reason I want it cold is because I want to render the fat out.

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.

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,

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,

and you're going to drag the pasta and the water into the pan.

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.

You get the cream through the emulsification of the cooking water, and the fat,

Get your friends, your family, get them around the table, glass of wine,

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 pepper — the technique of the pepper,

and then the sensitivity of cooking it right.

when you eat pasta is don't watch it, eat it!

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How to Make Classic Carbonara | Jamie Oliver

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