3 Michelin Star Carbonara WITH CREAM
-By Gualtiero Marchesi
-Recipe for 4ppl-
320g Spaghetti
80g Sliced Guanciale
250ml Heavy Cream
2 Egg Yolks
20g Pecorino Romano
10g Butter
– Mix the eggs, cheese, pepper and cream in a bowl
-Fry the guanciale and butter in a pan until crispy
-Cook the pasta till al dente and then combine everything EXCEPT the guanciale in a large pan off the heat and toss till combined.
-Serve with the crispy guanciale on top
#carbonara #michelin #italianfood #cooking #pasta
33 Comments
Your friendly reminder that rules are more like guidelines. Just have fun.
To learn more about the controversial history of carbonara, check out this longer video.
https://youtu.be/3vouRbQi-Ug
-Recipe for 4ppl
320g Spaghetti
80g Sliced Guanciale
250ml Heavy Cream
2 Egg Yolks
20g Pecorino Romano
10g Butter
– Mix the eggs, cheese, pepper and cream in a bowl
-Fry the guanciale and butter in a pan until crispy
-Cook the pasta till al dente and then combine everything EXCEPT the guanciale in a large pan off the heat and toss till combined.
-Serve with the crispy guanciale on top
#carbonara #michelin #italianfood #cooking #pasta
There should be no cream. It’s not just too rich but not necessary. It’s actually nicer without.
I am Italian and use cream in carbonara and so do Italians in Italy. But I prefer Parmiggiano instead or pecorino. Its possible to make a very creamy carbonara with egg yolk emulsion, butter, cheese and pasta water but instead of more egg yolks, I prefer cream. The thicker the better. In Italy the cream used is very thick UHT cream.
I do condemn the use of cream in carbonara. I am NOT Italian though, and I would like to thank all Italians for making their cuisine so delicious and so easy to cook… grazie mille 🇮🇹
The cream, i get. Why are we frying guanciale in butter? Were the pigs leaner in the 80s?
As an Italian… cream belongs in carbonara… I don’t want dry ass noodles ever.
Nope
I thought it looked super good before the disclaimer and I’m Italian 👌
Honestly, I don't think carbonara is meant to be elevated to Michelin Star-level cuisine. What makes it special isn't fancy technique, but it's the sentimental value and the nostalgia that comes from the family sharing of a traditional dish
It’s not exactly controversial to be fair that recipe was made with service in mind rather then authenticity, Anyone who has ever made authentic carbonara knows perfectly well after the dish is plated you legitimately have 5-7 minutes to eat it before it becomes sticky and gloopy and in a service setting no matter how great pushing out dish after dish with 3-5 minutes margin of error equals a high likelihood for a lack of a consistent result for every customer introducing cream fixes that margin almost entirely for a service setting, consistency is required for a Michelin star it’s one of the prerequisites the chef can make a perfect authentic carbonara every single time but can the server get it to the table within the margin of error and is the customer going to finish their meal in time? One rather innocuous ingredient fixes everything and doesn’t diminish the end result enough that it ruins the experience but 5 minutes sitting on the pass will definitely ruin an authentic carbonara.
Italian food is better outside of italy, this proves it
Italian when cream are mentioned: 🚡🚡🚡🚡🚡🚡🚡🚡🚡
Italians are the biggests snowflakes on the internet.
Lionfield entered the chat and left quickly
The phone behind the paper😂
I‘m just at the picture of the recipe and have to say: it says spaghetti ALLA carbonara! Not spaghetti carbonara! Very very very important detail!!!
Ok, 700 F16 are in your house Gualtiero, watch out
No cream. Just because he is a big shot does not entitle him to violate the cultural norm and declare his better.
I’ll never understand why people gets soooo scared of Italians when it comes to recreate their food
Someone get this to lionfield
He's reading the statement from his phone 🚋
I apologize for not subscribing to your channel before, i will now — you truly deserve all the success.
Much love from Kuwait.
The “legal” statement 🤣
No
I know it’s not the traditional style of Carbonara, but by god creamy carbonara is lovely 😅
NGL I legitimately thought it was Saul Goodman cooking
You may be out of line, but you have a point. Think your vid idea more out instead of riding a drama train.
As someone that hates traditionalist gatekeeping without wit or sense, I can really appreciate this video
How about ricotta tbh
CREAM IS BACK
Honestly, I think it tastes way better with cream than without. When I made the traditional one, I could mostly just taste the eggs. Not that it was bad, just not for me.
I don't care how many stars he has, this recipe is dumb and redundant. Heavy cream and butter in a carbonara worsens (a lot) the plate. This recipe seems french or north american
So I was always right. Yeah.