How to make my Italian Nonna’s Carbonara | Nonna Knows Ep. 1

RECIPE BELOW! Growing up, I spent my summers in Tuscany and my favorite memories are the ones when I was cooking with my Nonna.

Everyone knows grandma’s cooking is the best, especially mine! Sure, I’ve been called the #SandwichKing but when it comes to all the Italian Classic dishes, I’m telling you, Nonna Knows!

Today I’m on a mission to make Nonna’s Carbonara, with a little help from Nonna herself. The stakes are high because, when I finish the dish, she‘ll give me a rating of 1-10. Wish me buona fortuna as I try to make Nonna proud!

INGREDIENTS
-Spaghetti 200g (7 oz)
-Grated parmesan 50g (1.7oz)
-3 egg yolks
-Black pepper (a few pinches)
-Cubed smoked pancetta 150g (5oz)
-Salt (a few pinches)
-Butter (1 knob)
-Pecorino, grated 30 g (1 oz)

EQUIPMENT
-1 large bowl
-1 large pot
-Saucepan
-Spatula
-Fork
-Tongs
-Ladle

NONNA’S INSTRUCTIONS
0:00 – Meet the family & the dish (If you love Nonna, you won’t skip!)
0:29 – Get that highly sought-after family recipe
1:01 – Prep your ingredients & cooking equipment
1:42 – Cook pancetta in saucepan on medium to high heat (Nonna note: Never use oil but always use cubed pancetta!)
2:05 – Add 1 less egg for the # of people you’re cooking for into your bowl (Nonna note: Only the yolks!)
2:52 – Add parmesan into your bowl & stir
3:09 – Add 1 Nonna-sized “plop” of butter into your bowl & stir
3:32 – Add pecorino into your bowl & stir (Nonna note: Mantecare!)
4:02 – Render the pancetta in a saucepan until crispy
4:17 – Add spaghetti to boiling water
4:58 – Add cooked spaghetti into your bowl without straining using tongs
5:08 – Stir like your life depends on it to avoid scrambling your eggs
5:45 – Try not to freak out about disappointing Nonna while stirring
6:10 – Add a ladle of pasta water & everything from your saucepan into your bowl (Nonna note: Don’t forget the grease for flavor!)
6:18 – Add pepper & stir (Measure with your heart like an Italian)
6:51 – Plate your dish
8:33 – Await the final verdict of Nonna’s rating!

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oh mama I’m Owen Han this is Nana nose and today we’re making Nana [Music] carbonada this is my all-time favorite dish spaghetti alak carbon and I’m not going to lie I’m thrilled when I think of comfort food this is the dish that I think of I’ve made this a bunch of times I will say I make it slightly different but this is Nana nose and it’s called Nana nose for a reason so we’re going to do it how Nana does it she’s in Italy but luckily she’s just one phone call away Nana recipes are very specific which is what makes them so special I’m on a mission to recreate them using her techniques and when I’m done I’m going to give her a call show her the results and she’ll give me a rating on a scale from 1 to 10 let’s get into it so in front of us we’ve got spaghetti and then the basis of our sauce pijano eggs some pepper paneta and you’re going to need a big ass Bowl this is what Nana’s recipe really differentiates from a lot of other people’s the sauce and the finishing all gets done in one bowl so it’s pretty simple you just need this big bowl pop for some water and a little pan to cook your penchetta it is a few ingredients we’ve got like five or six total ingredients here but really this is what what comes down to technique and really nailing temperature control saltiness a lot of techniques to unpack in this one recipe and we’ve got n’s tips and tricks to help us along the way so first thing we’re going to do the only cooking step in this recipe the paneta into the pan we have a lot in there but it’s going to render down no oil this is going to release a lot of fat you can use bacon the original uses Guan chal but not uses petta so we’re going to use that and while that cooks we’ll move on to the sauce so one thing we do here just the yolks we do not use the egg whites it makes it super rich creamy I’ve had both variations with the whites and the yolks significantly better with just the yolks try not to crack them like a fool like me I don’t have gentle hands sorry nna I’m making a mess here it’s okay so her ratios are three egg yolks for four people which doesn’t seem like a lot [Music] but and the third Yol boom n says I know what we’re looking for and that consistency is sort of like a paste so in this case the more the merrier really it’ll just become emulsified within the whole sauce now this part I didn’t know she did this but it makes sense no quantity here just a little knob a little plop of butter here butter is not traditional at all um this is already super creamy and Rich but it really makes everything better gives it that gloss that shine extra creaminess so after the 50 g of parm we’ll just add like another Rain full of pecorino it comes down to this word of montia which is where you’re essentially creating the sauce with butter emulsifying everything and this is what you’re looking for I know you’re very skeptical about this but once you add pasta and pasta water and mix everything together with the residual Heat this becomes creamy goodness [Music] see petta is probably halfway done pasta water’s boiling in the pan is the petta and all the fat and flavor that came out of it once we cooked it and then you add all the petta and all the grease that’s what Nana does this is all natural and all flavor you’re not skimping out on anything on this this is a very indulgent plate of pasta that’s why it’s so damn good so I’m not even straining this because a little bit of the pasta water goes a long way I like that residual in [Music] here I’m so nervous right now I don’t know if the eggs are scrambling let’s just if I can’t make a proper C banana and make Nana proud there’s one dish I’m recreating of hers I got to nail this this shows that you know what you’re doing you’ve got your techniques down I don’t mix fast enough I’m going to be left with scrambled egg sauce which I couldn’t think of a worst sin in Italy actually there’s a lot of things I could think of but did you please please all right good news I do not see chunks of eggs let’s go wow wow that is creamy we can calm down a little bit it’s melted we’re okay we’re okay we’re going to add a touch of water now all that Peta ooh now she adds the pepper as well wow dude I mean that is creamy goodness I’m going to go in with a little bit more of the water I just want a little more sauce [Music] creaminess let me try it and see if we need to add any more cheese or salt cuz I haven’t salted anything besides the pasta water a lot of salt in the egg yolks the cheese you really shouldn’t have to add much I mean that’s C of banana that is that is delicious now we just got a plate this is a dish where you really don’t want to let it sit out it’ll just thicken and Harden there we go nice little pasta nest [Music] boom she would always fish at the bottom of the bowl for the extra pieces of petta this is my all-time favorite dish pasta alak Carbon Let’s give Nana a callia Nana for see see Mama for [Music] okayo oh that was great um she just kept asking is it creamy enough is it creamy enough we followed her recipe pretty exactly this time and it was amazing like very creamy delicious exactly how I picture konata and it just goes to show Nana nose wo it goes to show not to no we’ll go with that