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 .
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 .
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 .
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 .
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 .
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 .
I say use about 70 g of for every 100 g of pasta .
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 .
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 .
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 .
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 .
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 .
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 .
The last minute of cooking we do it in the pan .
The water is boiling , the is ready .
What do we do ?
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 .
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 .
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 .
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 .
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 .
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 .
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 .
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 .
Must be freshly freshly freshly done on the spot .
Is this gonna be ok ?
Yes , it should be .
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 .
So put it on a white plate so I can see the difference of the classic carbonara .
Does it look different in color ?
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 .
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 .
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 .
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 .