Brief Summary
This video is a guide to making a foolproof carbonara. The chef, Frank Proto, emphasizes the importance of using fresh ingredients and proper techniques to achieve a creamy, flavorful dish. He highlights the key steps, including toasting peppercorns, grating cheese, and mixing the egg and cheese mixture. He also explains the importance of using guanciale, a cured pork cheek, for its fattiness and flavor. The video concludes with a demonstration of how to combine all the ingredients and enjoy the finished carbonara.
- Toasting peppercorns enhances their flavor.
- Using two cheeses, parmesan and pecorino, adds complexity to the sauce.
- Guanciale is essential for its fattiness and flavor.
- Mixing the pasta with the egg and cheese mixture in a bowl helps prevent overcooking.
Intro
Frank Proto, a professional chef and culinary instructor, introduces the video and explains that he will be teaching viewers how to make a foolproof carbonara. He emphasizes that while carbonara may seem complicated, it's actually quite simple with the right techniques.
Toasting the peppercorns
Frank explains that black peppercorns are a crucial ingredient in carbonara and that toasting them brings out a nutty, deep flavor. He demonstrates how to toast the peppercorns over medium-low heat until they become fragrant and start to pop. He emphasizes the importance of moving the peppercorns around to ensure even toasting.
Prepping ingredients
Frank stresses the importance of having all ingredients within reach before starting to cook the pasta. He then demonstrates how to crush the toasted peppercorns using a pan and his body weight. He also explains the importance of grating the cheese using a microplane to achieve a fine texture that will melt smoothly into the sauce. He recommends using two cheeses, parmesan for nuttiness and pecorino for sharpness. He also emphasizes the importance of using room temperature eggs for the carbonara, as cold eggs will slow down the emulsification process.
Making egg and cheese mixture
Frank explains that mixing the eggs and cheese together is a crucial step in creating a smooth and creamy sauce. He demonstrates how to whisk the eggs and cheese together until they form a homogeneous mixture, ensuring that there are no lumps or unmixed ingredients. He also adds a small amount of the toasted peppercorns to the mixture.
Prepping the guanciale
Frank introduces guanciale, a cured pork cheek, as the star ingredient of carbonara. He explains that while other cured meats like pancetta or bacon can be used, guanciale is the traditional choice. He demonstrates how to cut the guanciale into large chunks, emphasizing that he wants the pieces to be visible in the finished dish.
Cooking the pasta and guanciale
Frank explains that he prefers to use dry pasta for carbonara as it holds the sauce well. He recommends using spaghetti for its shape and bite. He demonstrates how to cook the pasta in salted water until it is al dente, meaning it has a slight bite to it. While the pasta cooks, he starts cooking the guanciale in a pan with a little olive oil. He explains that the fat from the guanciale will help emulsify the sauce and make it creamy. He cooks the guanciale until it is light golden brown, ensuring that it retains some chewiness.
Mixing the carbonara
Frank explains that he prefers to mix the carbonara in a bowl rather than a pan to prevent the eggs from overcooking. He drains the pasta, reserving some of the pasta water, and adds it to the bowl with the egg and cheese mixture. He then adds the cooked guanciale and mixes everything together using tongs. He emphasizes the importance of mixing the ingredients thoroughly to ensure that the sauce emulsifies and becomes creamy.
Tasting
Frank finishes the carbonara by adding more toasted peppercorns, pecorino, and parmesan cheese. He then takes a bite and expresses his satisfaction with the dish. He encourages viewers to eat the carbonara while it is hot and to enjoy the creamy, flavorful sauce, the chewy guanciale, and the spicy peppercorns. He concludes by saying that carbonara is a simple dish that requires a little technique and love, and that it is sure to please everyone.
