Stanley Tucci has been in a ton of movies, so many we can’t count! But did you know he’s also hosting an Italian travel show on CNN and he’s got a cookbook out too? What can’t he do? We’re always interested to see how celebrities put their own spin on classic dishes like Pasta Carbonara. For this recipe, Stanley Tucci’s version of the carbonara includes a few extra special touches like prosciutto and peas. Of course, there is also the nerve wrecking step of adding raw eggs to our pasta basically barely cooking it – only using the hot temperature from the pasta. How will this turn out? Will the eggs scramble? Will it still be raw? Will it be perfection? Well, we’re not experts so it’s a gamble how this will turn out. We’ve had it before, its was beautiful but never with these extra ingredients and never on camera 🙂
#carbonara #stanleytucci #celebrityrecipe
For the recipe referenced in today’s video:
(also in Stanley Tucci’s cookbook “The Tucci Table”)
QUICK TIPS WE LEARNED AFTER TEST:
1. Keep a cup next to your boiling pasta as a reminder to save some pasta water, you may need to add it to your sauce later.
2. Move your pan off the heat and let cool for a minute before adding that egg mixture on top – or even toss in a separate bowl. We found that our pan was still too hot and our eggs scrambled vs. turning into that luscious sauce we were hoping for.
3. If you salted your pasta water and use it in your sauce, don’t add salt to your carbonara until you’ve tasted it. We found with the salted pasta water and the saltiness from the parmesan, the pancetta and prosciutto it was perfect.
4. Serve immediately, once cooled it doesn’t have the same effect.
One recipe, tested by two cooks!
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