
English: 
so one night a week Jules and I throw
axes in the backyard ax throwing lead so
we need something that's easy to cook
delicious easy to eat and will give us
the fuel we need to win welcome friends
welcome back to the kitchen if you've
been following along we made some
guanciale and once we made this a lot of
people started asking if I could make
carbonara and carbonara is not something
that I make all that often it's one of
those dishes with very few ingredients
and and strong very strong opinions on
how it should be made and how it
shouldn't be made so at its heart it's
guanciale and cheese and pasta with a
couple of eggs and it all comes together
to make this creamy sauce so I'm gonna

English: 
so one night a week Jules and I throw
axes in the backyard ax throwing lead so
we need something that's easy to cook
delicious easy to eat and will give us
the fuel we need to win welcome friends
welcome back to the kitchen if you've
been following along we made some
guanciale and once we made this a lot of
people started asking if I could make
carbonara and carbonara is not something
that I make all that often it's one of
those dishes with very few ingredients
and and strong very strong opinions on
how it should be made and how it
shouldn't be made so at its heart it's
guanciale and cheese and pasta with a
couple of eggs and it all comes together
to make this creamy sauce so I'm gonna

English: 
start it with the guanciale and I'm
gonna cut it into cubes the guanciale
provides fat flavor salt all kinds of
things so you want to get a really
good-quality guanciale I think the stuff
that we made it home is fantastic if you
can't get guanciale pancetta is a close
second and then of course failing all of
that bacon
you don't want smoked bacon but bacon
works so that goes into this pan medium
heat we want to render out the fat and
slowly Brown the meat
okay well the guanciale is cooking we'll
make the sauce or the fixings for the
sauce which is pretty simple one egg per
person since there's two of us two eggs
next in is some black pepper depending
on the pepperiness of your guanciale
whether it's peppered or how much pepper
was left on it you can adjust it here

English: 
start it with the guanciale and I'm
gonna cut it into cubes the guanciale
provides fat flavor salt all kinds of
things so you want to get a really
good-quality guanciale I think the stuff
that we made it home is fantastic if you
can't get guanciale pancetta is a close
second and then of course failing all of
that bacon
you don't want smoked bacon but bacon
works so that goes into this pan medium
heat we want to render out the fat and
slowly Brown the meat
okay well the guanciale is cooking we'll
make the sauce or the fixings for the
sauce which is pretty simple one egg per
person since there's two of us two eggs
next in is some black pepper depending
on the pepperiness of your guanciale
whether it's peppered or how much pepper
was left on it you can adjust it here

English: 
I'm going to do a couple of pinches and
I can adjust that again later once it's
cooking I'm just going to this goes up a
little bit now we come to cheese so
there's two cheese's that we're using
pecorino and parmesan and these are both
aged cheese's the pecorino is sheep's
milk and this is cow's milk now one
thing to bear in mind is that some
pecorino can be incredibly salty so you
need to taste it and sort of adjust the
salt level in the rest of the dish of
course guanciale is also very salty so
you need to play with your salt levels
so put that into the egg and this is
this is grated superfine I used a
microplane because this has to melt into
the pasta with the water and I find that
a microplane just makes it that much
simpler so I've got both cheese's in
here now I've got the egg and I'm just
gonna whisk that all together there's no

English: 
I'm going to do a couple of pinches and
I can adjust that again later once it's
cooking I'm just going to this goes up a
little bit now we come to cheese so
there's two cheese's that we're using
pecorino and parmesan and these are both
aged cheese's the pecorino is sheep's
milk and this is cow's milk now one
thing to bear in mind is that some
pecorino can be incredibly salty so you
need to taste it and sort of adjust the
salt level in the rest of the dish of
course guanciale is also very salty so
you need to play with your salt levels
so put that into the egg and this is
this is grated superfine I used a
microplane because this has to melt into
the pasta with the water and I find that
a microplane just makes it that much
simpler so I've got both cheese's in
here now I've got the egg and I'm just
gonna whisk that all together there's no

English: 
cream there's no onion there's no garlic
there's no basil there's no oregano this
is it cheese egg pepper guanciale and
pasta and today I'm using rigatoni but
you can use spaghetti my understanding
is that both rigatoni and spaghetti are
acceptable in this dish so I think we're
almost good to go on the guanciale so
put the pasta in so I've got salt this
water is salted and I'm using a lot less
water than you normally would to cook
pasta so bring that back up to a boil
and cook it al dente meanwhile the
guanciale has browned up nicely it's
rendered out all of its fat it's looking
really good so I've turned the heat off
to the guanciale at this point and I'm
gonna take just a scoop of the pasta
water
and put it into the pot just to start
thickening up the fat with that starchy
water and it's also going to cool it

English: 
cream there's no onion there's no garlic
there's no basil there's no oregano this
is it cheese egg pepper guanciale and
pasta and today I'm using rigatoni but
you can use spaghetti my understanding
is that both rigatoni and spaghetti are
acceptable in this dish so I think we're
almost good to go on the guanciale so
put the pasta in so I've got salt this
water is salted and I'm using a lot less
water than you normally would to cook
pasta so bring that back up to a boil
and cook it al dente meanwhile the
guanciale has browned up nicely it's
rendered out all of its fat it's looking
really good so I've turned the heat off
to the guanciale at this point and I'm
gonna take just a scoop of the pasta
water
and put it into the pot just to start
thickening up the fat with that starchy
water and it's also going to cool it

English: 
down just a touch so that we don't
overcook the egg when we put it into the
pan you're just a little bit more there
we go okay I think we're looking good on
the pasta so I'm gonna turn that off
I've got a spider and I'm just gonna
move the pasta over to the pan with the
guanciale I'm gonna turn the heat back
up to sort of a medium-low put the pasta
in and I've got some really really
starchy water left in this pot that will
help with the sauce okay last one now
I've got a high pot here with rounded
sides I just want to stir this around a
little bit to get some of that oil from
the guanciale on the pasta now we're
ready for the egg mixture that goes in

English: 
down just a touch so that we don't
overcook the egg when we put it into the
pan you're just a little bit more there
we go okay I think we're looking good on
the pasta so I'm gonna turn that off
I've got a spider and I'm just gonna
move the pasta over to the pan with the
guanciale I'm gonna turn the heat back
up to sort of a medium-low put the pasta
in and I've got some really really
starchy water left in this pot that will
help with the sauce okay last one now
I've got a high pot here with rounded
sides I just want to stir this around a
little bit to get some of that oil from
the guanciale on the pasta now we're
ready for the egg mixture that goes in

English: 
and we stir furiously to make that sauce
heat management at this point is your
biggest concern if it's too hot the eggs
might curdle if it's too cool the sauce
won't come together
he just keeps stirring it and shaking it
and if you need a little bit more water
you've got the pasta water here you can
just add some in now the water's gonna
loosen it up but it's also gonna thicken
it a little bit and make it shiny so I'm
gonna add a little bit more water and I
think we're good to go so I think that
looks pretty good let's let's take it to
the table
hey Joseph Hey
just in time for supper yeah about that
so I have perfect timing that way there
you go yeah pasta carbonara there's
extra cheese to spread on top if you
want one is pecorino romano which is a

English: 
and we stir furiously to make that sauce
heat management at this point is your
biggest concern if it's too hot the eggs
might curdle if it's too cool the sauce
won't come together
he just keeps stirring it and shaking it
and if you need a little bit more water
you've got the pasta water here you can
just add some in now the water's gonna
loosen it up but it's also gonna thicken
it a little bit and make it shiny so I'm
gonna add a little bit more water and I
think we're good to go so I think that
looks pretty good let's let's take it to
the table
hey Joseph Hey
just in time for supper yeah about that
so I have perfect timing that way there
you go yeah pasta carbonara there's
extra cheese to spread on top if you
want one is pecorino romano which is a

English: 
aged sheep's milk cheese okay very salty
so be careful and that is that's
parmesan okay
okay start by tasting and a little bit
of extra pepper if you want pepper but
let's give it a go
he's pretty good mm-hmm
I'm really like the guanciale flavor I
like the sauce even though it's not a
sauce it's just eggs and pasta water
mm-hmm really pleasant pasta it's al
dente mm-hmm on that Italian chef
YouTube channel Italia Sita I watched an
Italian chef sang in Rome the pasta
bites back and if you want to cook more
move somewhere else so I think I got it
I think I think this pasta bites back
mm-hmm mm-hmm
there's definitely all Dante it's very
good I like it I don't like it needs any

English: 
aged sheep's milk cheese okay very salty
so be careful and that is that's
parmesan okay
okay start by tasting and a little bit
of extra pepper if you want pepper but
let's give it a go
he's pretty good mm-hmm
I'm really like the guanciale flavor I
like the sauce even though it's not a
sauce it's just eggs and pasta water
mm-hmm really pleasant pasta it's al
dente mm-hmm on that Italian chef
YouTube channel Italia Sita I watched an
Italian chef sang in Rome the pasta
bites back and if you want to cook more
move somewhere else so I think I got it
I think I think this pasta bites back
mm-hmm mm-hmm
there's definitely all Dante it's very
good I like it I don't like it needs any

English: 
more cheese I know it's funny I of
course want to try and put a little bit
more of each just to see how it just to
see how your fingers yeah look I feel
like I want more pepper on it but I'm
not sure so this is this is one of those
pastas that comes together in no time
it pretty much comes together in the
time that it takes you to boil the water
and cook the pasta oh I like that you
can make everybody oh yeah you can make
everything else in the same timeframe so
this really if you've got the
ingredients is no more different than
mac and cheese do you like this pepper I
was just thinking about mac and cheese
cuz I find the same mac and cheese but
it's not the cook the pasta mhm you can
make the sauce
mr. pepper I did like the extra pepper
I'm gonna I'm like adding it to one
single piece just to see how it would
like if I didn't like it boss time and
try it again so we're gonna continue
eating thanks for stopping by see you
again real soon

English: 
more cheese I know it's funny I of
course want to try and put a little bit
more of each just to see how it just to
see how your fingers yeah look I feel
like I want more pepper on it but I'm
not sure so this is this is one of those
pastas that comes together in no time
it pretty much comes together in the
time that it takes you to boil the water
and cook the pasta oh I like that you
can make everybody oh yeah you can make
everything else in the same timeframe so
this really if you've got the
ingredients is no more different than
mac and cheese do you like this pepper I
was just thinking about mac and cheese
cuz I find the same mac and cheese but
it's not the cook the pasta mhm you can
make the sauce
mr. pepper I did like the extra pepper
I'm gonna I'm like adding it to one
single piece just to see how it would
like if I didn't like it boss time and
try it again so we're gonna continue
eating thanks for stopping by see you
again real soon

English: 
you

English: 
you
