Search for:
Cooking Authentic Italian Carbonara with Barilla | Chef Tatung
Cooking

Cooking Authentic Italian Carbonara with Barilla | Chef Tatung

By



Transport yourself to the streets of Rome with our exploration of the authentic, real Carbonara, from selecting the finest guanciale and the perfect Al dente Barilla pasta to achieving the signature creamy sauce. Discover the techniques and ingredients that define this beloved Italian classic.

Ingredients:

Water, for boiling
Salt
500g. Barilla Spaghetti Noodles

250g. Guanciale

2 whole eggs
4 egg yolks
11/2 cup Pecorino Cheese, grated
1 1/2 cup Parmesan Cheese, grated
1 cup of pasta water
(Guanciale fat)

Salt & Freshly cracked black pepper

Garnish:
Grated cheese
Guanciale
Freshly cracked black pepper

For more recipes, visit www.simpol.ph

#Simpol #cheftatung #SimpolCooking #DishkarteSaKusina

20 Comments

  6. @mandrakesMD

    Säntis is my go-to shop for artisanal cheeses. However, my bill never falls below P5,000 whenever I check out 🤣. As for pasta, I prefer De Cecco over Barilla.

  8. @StacyBells0806

    this is not authentic since you only added black pepper as an afterthought. the name carbonara hails from the black pepper, and should be considered one of the main ingredients of this dish,.

  9. @christianroyrubio

    yong kahit nanunuod ka lang feeling mo nakapagluto ka din! Thank you chef Tatung for the videos. Stress reliever ko channel mo after a very stressful day at work!

  11. @davedeluria

    I had the same reaction paying the total sa Santis for those same ingredients ha ha ha. Anyway I guess hindi pang international taste buds ko and my family still prefers the Pinoy Carbonara with eggs, cream and bacon.

  12. @mattheology

    Hello Chef! Since you mentioned na maalat na yung guanciale, do we still need to salt the pasta water?

  15. @mountainhigh8919

    I hope Vincenzos Plate will finally be happy that you are cooking carbonara strictly no cream. He said he does'nt want to hate you coz you seem such a nice guy, pls do it the right way.

  16. @MarjorieRoth-lk4vc

    De Cecco is way better than Barilla. De Cecco all bronze die cut pasta meaning the results is the sauce will cling more to the pasta vs Barilla’s non stick die cut meaning its smoother meaning less clinging of the sauce. A lot of chef prefers De Cecco over Barilla.

Write A Comment