Jack brings you a (sort-of) authentic way to make classic Italian Carbonara, a rich and creamy pasta dish that’s all about simple ingredients and perfect technique. Using just eggs, Pecorino Romano, guanciale, and pasta, Jack guides you step-by-step through achieving that silky, restaurant-quality sauce without cream.
Discover the secrets behind this timeless recipe as Jack shows you how to balance creamy texture with the bold flavors of crispy guanciale and sharp Pecorino. With tips on everything from the ideal pasta temperature to creating the perfect sauce consistency, this guide will have you making flawless carbonara every time.
VIDEO CHAPTERS
00:00 – Intro
00:08 – Preparing Ingredients
02:14 – Cooking Pasta & Gaunciale
03:21 – Emulsifying the Sauce
06:42 – Tasting the Carbonara
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21 Comments
And, as we learned from TV, just put some mushrooms in and you have a British carbonara 😂
Best carbonara I've seen
Guys, you two are the best two chefs on YouTube right now, it’s not even close. I’m going to London. SWEETHEART, WE’RE GOING TO LONDON
Hands down the best videos for cooking on yt.
0:10 yknow, if it had ham it in, it'd be closer to a british carbonara
Traditional carbonara in britian has ham and peas😂
Who gives a shit? Make what you want. Call it what you want. Then tell any Italian who disagrees to go fook themselves and hopefully go back to your own country.
A simple and easy recipe for authentic you-style carbonara.
the no garlic/no shallots/no herbs thing is BS in my opinion.
The best quality guanciale is always seasoned with complex spice mixes and imparts those subtle flavors to the carbonara, like fennel, rosemary, juniper berries, pink pepper… so a good carbonara should actually have a way more complex flavor profile than egg and pork fat.
Adding garlic, shallots and herbs is an acceptable approximation if you're using cheap guanciale imho. I use the tiniest bit of shallot and rosemary.
The only thing wrong is the garlic….there is NO garlic in Carbonara…and I do love garlic. But I would like to try it…looks good…I suffer from always using more heat than I need…this has taken years to fix.
+1 for choice of pasta brand
-1 for garlic
+1 for egg cheese cream preparation
-1 not Jamie Oliver's technique… every Italian does that ;P
+1 for saving the pasta water at the right time (for starch)
+1 for mixing pasta in the pan, emulsionating the fats
+1 for pointing out the temperature to not scramble the eggs
-1 for not getting the proportions right (should not need to thicken and reduce the cream)
+1 for being generous with pepper
nicely done mate, really not bad at all.
Don’t read the comments
Dynamite! Looks pretty traditional to me
as an american im booing if I hear the national anthem also
No garlic.Why?
Smug prick
Sooo many terrible ways of ruining Carbonara including adding cream, which apparently came from American GI’s who occupied Rome in 1945 ( they had of access to ingredients ) … it is said to mean ‘ of the coal men’ which could be made cheaply with few ingredients. Italiasquista YT channel is brilliant and top Italian chefs show the ‘definitive’ way of making carbonara… which of course they all make completely differently! 😅. My way is mature cheddar finely grated along with a hard Italian cheese like parmigiana/ pecorino into a bowl with an egg yoke then stir in the salted pasta water in the bowl to make an emulsion. Any sort of lardon I can find or bacon ( I avoid smoked ) I like finely sliced garlic too, then pasta drain allowing a little extra water in to the frying pan stir through emulsion quickly to warm then serve with more of the cheese and black pepper 😋👌
Carbonara is one of those dishes that is actually simple and doesn't really require a lot of cooking skill, but will still turn out to be Delicious, and impress a guest that you made it from scratch. I Highly recommend people try making a carbonara. Personally I'd do more pepper than it looked like he had(It also may have been more pepper forward flavor than I thought), but I also hesitate to question anything he's made, because all of the videos on this channel are amazing he's obviously an amazing chef. I could see the addition of the garlic, and using green peppercorns, resulting in a slightly different than traditional, but bangin carbonara.
You lads truly love your art. ❤
Best cooking channel on Youtube. Marco Pierre White would be proud. Or a cunt. Be he should be. 🙂
As Italian I must admit it's almost 100% correct. Here the errors:
– carbonara doesn't have garlic
– no white of the egg
– extra: to be really perfect you should make like a salted eggnog at bain-marie before seasoning the pasta but being you a chef you were great not to scramble it so good job!
P.S.
I think carbonara is overhyped
Smh he used salt instead of a Knorr Stock pot to season his water 🙎🏼