Cooking a Traditional Carbonara Recipe

Today we're making carbonara. Ingredients.

Spaghetti, guanciale, not pancetta, guanciale, aged pecorino,

parmesan, six eggs. Let's cut the guanciale into cubes.

Without any oil or anything,

we throw in the guanciale and start the process.

See how beautiful, all that fat is melting, making our creamy sauce.

At this point, it's beautifully browned.

I remove the pancetta and leave all the drippings.

At this point, we put the water on for our pasta and make a creamy sauce

of cheese. For the cheese sauce, we use three yolks and three whole eggs.

Let's drop the pasta,

the parmesan, the pecorino,

the cooking water over these cheeses.

Now we start making the creamy sauce.

We've got this consistency, let's add the egg.

There's too much stuff here.

At this point, we wait until the spaghetti is cooked.

We toss the pasta in the oil from the pancetta fat.

We pour in the egg mixture.

It says, 'Eat me!' And now, shall we dig in?

Here it is! Here it is! Look how beautiful!

Try making it at home, meanwhile we'll try eating it! Thank you!