< Back to Blog
Original link:

2023-08-19 20:39:22


video content Image generated by Wilowrid

It's the modern carbonara better than the classic carbonara .

Why modern chefs tell you to use only the egg yolks when the classic use the entire eggs .

Let's have a look and see which one is best .

Hi and welcome to the Jain sauce plate .

The place where you get to learn how to cook is simple or made Italian recipes .

Today we are making the modern carbonara .

It doesn't mean that I'm making a Gordon Ramsey carbonara .

No , no , no , no .

I'm not adding any new ingredients .

video content Image generated by Wilowrid

I'm making a carbonara with the same ingredients , but we are using egg yolks and not the entire egg because modern chef in Rome like to use only the egg yolks .

OK ?

The traditional doesn't use the egg yolks , everything .

Let's make it .

Let's see if it makes any difference .

Who's gonna be the winner ?

You guys tell me , can I be honest with you ?

I love carbonara .

Egg yolks .

Entire egg for me are both delicious .

But let's use the winner to make the perfect modern carbonara .

We need simple but perfect and delicious ingredients .

Now , the most important ingredient is the , it is very hard to find .

So you can replace it with , you have to find everywhere .

So as you can see , the has a lot of fat .

Ok .

Here we have , you know , the herbs on top , we have this pepper is garlic in there .

So there are flavors in this and you know , it's been cured , usually a cure for a couple of months .

video content Image generated by Wilowrid

Ok ?

Spaghetti , pasta .

Now the classic spaghetti , a car uses spaghetti .

If you wanna use a different pasta , you can use linguine .

You can use no short pasta .

Like you can use the anything that you like the ingredient that is going to make the cream , the eggs .

We have three eggs because I'm using 300 g of pasta .

So every 100 g of pasta , I use one egg .

So 300 g of pasta , three eggs and last this is Pecorino cheese .

I have kilos and kilos and kilos of pecorino cheese in my house .

I love pecorino , my favorite cheese and I put it everywhere you wanna mix pecorino par .

I know lots of you like to do that .

OK ?

Do it .

The very first thing I want to do is to cut the OK ?

So this is like a 300 g piece of which is too much for 300 g of pasta .

video content Image generated by Wilowrid

I say use about 70 g of for every 100 g of pasta .

OK ?

So here we remove the skin , the skin is something that we don't wanna use for carbona .

Now , the car it got lots of fat .

What we're gonna do is I like to cut it into strips .

And when I say strips , I mean , strips .

So what we do is we cut this , OK , we was .

And then here we cut the strips just like that .

The strip has the meat , the fat and the meat again .

Ok .

Actually , not that cut this , I can actually tell you .

It is a nice , I have to say this is not the one from Rome .

It's made here in Australia .

It is not bad .

It actually looks pretty good .

I've been cutting it in the inside .

You can see we have enough meat , enough fat and it's gonna be fun .

video content Image generated by Wilowrid

Fantastic for a carbonara because the fat will melt and the meat will become nice and moist .

What's is the pig cheek ?

So the flavors are very different to the .

So right now we're going to cook the on a pan without oil gently on a medium low heat .

Ok ?

We don't want to burn the one .

We don't wanna stress the one what we want for .

The one China is very simple .

We want the fat to create the oil that we need .

So we gently wanna cook the one .

We want to get a crispy and crunchy on the outside , but moist on the inside .

Now , look at the oil that we have created over here .

video content Image generated by Wilowrid

It is , this oil is created by the fat of the one chart that oil is full of flavors and that's the importance of the one chart .

If you don't have the , you don't get those flavors .

My friend , you don't get this oil .

The flavors are really coming out .

The key smells like 11 chili is ready .

So , what we do is we start cooking the pasta .

Now , usually when I boil my pasta , I use a large pot .

Like now I'm using a large pot and a lot of water for carbonara paper .

You know , we don't want to use a lot of water .

We need the water to be full of starch .

So I'm using half of this pot full of water and I'm adding half tablespoon of salt .

The reason why I do that is because we need to use the pasta water for a sauce .

So I don't want this to be too salty .

When I reacted to Alex , the cooking guy .

Catch your pepe video .

video content Image generated by Wilowrid

You made me realize how important it is not to put too much salt into your water .

And I've done all my life .

So thanks to Alex , I realized I'm gonna put less salt in the pasta water because I'm gonna use the pasta water in the eggs mix to create the cream .

And also I'm using pecorino cheese in the cream .

So I don't want this to be extremely salty .

So thank you , Alex .

As you can see , the water is boiling , which means it is ready to cook your pasta So , what we're doing right now is we put the spaghetti in there and we read the instruction on the pocket .

This spaghetti needs 11 minutes to cook .

So what I'm going to do , I'm going to take them out at 10 minutes .

One minute less .

You should cook .

OK .

The last minute of cooking we do it in the pan .

The water is boiling , the is ready .

What do we do ?

Now ?

video content Image generated by Wilowrid

We make the cream for the carbonara made with eggs .

So what we need to do is we need to separate the yolks and the white .

So here use an empty one .

So here we use one to collect the yolks which you know , you can make meringue , you can make a but if you don't wanna do anything , this is gonna be a waste .

I'm sorry .

That's one of the reasons why I don't like this more than carbonara .

So here again we get the yolk perfect .

Here we only have the egg yolks .

OK ?

See that we got the egg yolks and what we do is we get the bag , the important bag .

And what we're going to do is for three egg yolks .

I'm going to use six tablespoons of Pecorino , double the amount .

video content Image generated by Wilowrid

Yes , I'm going to be very generous with the Pecorino because Pecorino is everything for this dish .

You do need it .

So here we go , we mix it , just mix it .

I wanna get a paste made with the pecorino and the eggs saying how dense it is the to actually melt , disappear in the eggs .

That's what we want to achieve .

We want to get a nice dark yellow , almost orange mix .

You know , that's what we want to get .

OK , guys , the pasta is ready before we get the pasta out .

You get a nice mug full of pasta water .

The pasta water is extremely important to combine all the ingredients OK ?

To get a creamy , creamy pasta .

Now we're gonna take the pasta out , OK ?

And we put it in the pan together with the .

video content Image generated by Wilowrid

So we just want to get the pasta , put it in there .

And what we're gonna do right now , straight away , you add a mug or pasta water .

Perfect .

I'm gonna keep cooking the pasta in the pan .

So what we do now , I use a mug of water because we need to do the cooking of the pasta in the pan called Rio like when you make rice .

So you need to keep stirring your pasta in there .

It's got the water in there .

Now , as you can see , the water is kind of disappearing .

There's not much water left in there and not much at all .

But we do need a little bit of water before we add the egg .

So let's put a little bit more because we want the water at the bottom .

video content Image generated by Wilowrid

So when we put the egg inside , we are not getting the scrambled eggs time now to switch off the stove gas is off and now is the moment where we adding the cream .

Ok .

So as you can see , this is very , very dark .

So this carbona should be , must be very , very creamy .

We need to mix now this cream with the pasta .

Ok .

So we want the eggs to melt in this mix .

Look how creamy this is becoming .

It does look like it's creamier .

Yes , it looks like it's less runny .

It looks like it needs to be eaten straight away .

Any scrambles , not scrambles .

No , even though your original carbonara requires a sort of scrambles in them .

Did I forget something ?

Yes , I forgot to put the pepper in the mix .

Can I can I fix this ?

Yes , you can add the pepper at the end .

Nice .

video content Image generated by Wilowrid

Must be freshly freshly freshly done on the spot .

Is this gonna be ok ?

Yes , it should be .

Ok .

Plus as much as you can because carbonara means charcoal .

It was created in the mining .

So basically should be covered with pepper .

Look how much pepper we want in there .

A little bit more mix .

And now we serve , let's play this carbonara with love .

OK .

So put it on a white plate so I can see the difference of the classic carbonara .

Does it look different in color ?

Mm .

Uh No , but I want to blame the eggs here because the egg yolk should have made this a little bit darker which is not darker .

It is definitely creamier than the classic carbonara makes .

So the only thing we can do is to try , we have to taste it .

We have to see how this taste before we can say if it's good or not .

Let's try .

Look , I am a carbonara .

I can't really tell you the difference between this and the other wine .

video content Image generated by Wilowrid

You know , because both of them are delicious .

I don't wanna judge it .

I wanna say better than the other .

I can say that this is a little bit creamier .

It doesn't mean it's better .

OK .

The discussion of the day is egg yolks or entire egg .

That's the only discussion we should have from 2020 for the next thousands of years .

There is no cream involved and definitely no peace .

Mm mm mm mm mm mm mm .

Yeah .

Please guys leave a like and tell us in the comment below .

What version you prefer ?

Egg yolk and egg .

What do you prefer ?

Tell us please ?

We want to know .

So thank you so much .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.