Summary of The Best Pasta Carbonara You'll Ever Make (Restaurant-Quality) | Epicurious 101
Carbonara is a dish that seems complicated but is actually easy to make with a few key techniques.
- Toasting black peppercorns before grinding them enhances the flavor of the dish.
- Grating your own cheese, using parmesan and pecorino, is essential for a creamy sauce.
- Room temperature eggs are important for the sauce to emulsify correctly.
- guanciale is a traditional ingredient for Carbonara, providing fat and flavor to the dish.
- Cook the guanciale until light golden brown, keeping it chewy.
- Mix the eggs, cheese, and pepper together to create a smooth sauce.
- Cook the pasta al dente and mix it with the sauce in a bowl to prevent overcooking.
- Add the guanciale and mix well to create a creamy, luscious sauce.
- Serve hot and garnish with more guanciale, black pepper, and cheese.
- Enjoy the dish immediately for the best experience.
Speaker
- Frank Proto, professional chef and culinary instructor
Notable Quotes
— 02:05 — « ...were talking about how to take this dish from just kind of a standard dish to just that much better and as a chef grating your own cheese is super important..., »
— 03:47 — « ...I want this to be a smooth and creamy sauce around my pasta...we dont get scrambled eggs not a good look for carbonara., »
— 06:46 — « ...dont forget to get in there and stir your pasta occasionally we dont want it sticking..., »
— 09:02 — « ...its almost like magic when this sauce comes together..., »
— 09:42 — « ...the sauce is silky and creamy because I took the time to get everything mixed really well...] »
Category
Lifestyle