Okey dokey .
Okey dokey .
Thank goodness , I'm Emma .
Hi , I'm Frank .
I'm a professional chef and these are my $174 pasta carbonara ingredients .
Hi , I'm Lorenzo and I'm a home cook and these are my $10 pasta carbonara ingredients .
This guy like I didn't know that was gonna happen .
Peas and cream .
That is some cheese .
I was planning on making a homemade guitarra pasta carbonara with a 24 month aged Parmesan cheese .
I had some double O flour and some farm fresh eggs to make my own pasta by hand .
I have never made pasta in my life other than boiling the water and shoving it right in .
I had some which is super fancy bacon and some premium parmesan and pecorino cheese .
That is you stinky along with a lovely olive oil and an even lovelier bottle of red wine .
Am I putting wine in this ?
It was gonna be rich , creamy and absolutely spectacular with Lorenzo's recipe .
I have some ingredients you might find in your pantry or your local grocery store .
These may be simple ingredients , both a little technique and a little chef magic .
I can make it beautiful .
If I had a guess this would probably cost around 10 bucks .
I'm the one who does the grocery shopping .
I know the groceries if I had to guess this would cost about $222 .
Well , that's a very expensive plate of pasta .
This is Frank's recipe book .
No GPS whatsoever .
No , can connect the dots .
No ABC S Lorenzo .
Remember this pasta is not all that hard pasta .
Carbonara is a pretty simple dish .
But I don't know about this situation .
Worry about your technique .
Don't worry about so much of the ingredients .
This is the part where I call rose rose , rose .
Actually , Lorenzo , you're on your own this time .
You're joking .
Rose couldn't make it today .
So time to leave the nest .
Little chick .
What the fuck ?
Let's do it .
Yes , let's do it .
I hate you .
All the biggest challenge .
Right off the bat is homemade spaghetti .
I usually just scan it in the grocery .
Oh I'm gonna have Lorenzo do this granny style and by granny style .
I mean , he's gonna make a pile of his flour .
Now we've got Manza , he's gonna make a volcano .
We're gonna crack our eggs in there a little bit of salt and then we're gonna whisk our eggs with a fork .
We don't want our volcano erupting volcano .
Save once we get to a point where the eggs aren't gonna run out anymore , we start to bring our flour in and then we start to k need never done this before .
And uh fairly simple so far and we're gonna need our dough until it's nice and smooth .
Like my bald head .
That's cute as heck .
When we need the flour , we're really working the gluten and the gluten is really tough .
And this is why we let the pasta rest for about 20 minutes so that it's easier to roll out and we get nice kind of long strands of spaghetti .
I'm gonna let it rest for a while .
From Lorenzo .
I have some peas and Parmesan .
When Carbonara came across the big ocean , people decide they want to peas in it and I'm gonna have a little fun with it .
I'm gonna dehydrate them both .
This is gonna be the topping for my finished dish .
Like a little bit of a garnish , a little bit of Sprinkle , a little bit of flair .
What a dehydrated does is it takes the moisture out of things with a small amount of heat and some fans give it a shake to get it nice and flat and even get my peas onto the mat as well .
These are frozen peas .
I'm gonna put them in one single layer because if they're on top of each other , they're not gonna dry evenly .
And then these puppies are gonna go into my dehydrator dehydration takes a while .
So that's why we're doing it first .
This is gonna be in there about six hours .
My pasta dough has been resting for a while .
I need to roll it out .
First off , let me flour my table here .
Oh , that's a nice little bite .
It took out of that .
Let's see what to do , what to do , what to do .
Uh , trying to work this .
It's a workout .
I think this is good .
I mean , it is a very thin sheet .
I'm gonna do another one .
I don't know if you're supposed to do uh it like this at all .
I have no idea .
Let's cut these out .
So I'm gonna have a little fun today and play with the whole idea of carbonara .
I'm gonna make a carbonara frittata .
A frittata is a baked omelet .
It's gonna be like carbonara but in a pie cut slice makes sense .
One thing you wanna make sure when you cook dry pasta you want the water to be salty , not so salty that it's not edible , but you want it to be sea salty .
And I want it to be in a full rolling boil .
If it's not boiling , it's gonna clump together and stick together .
Everybody into the pool .
Rigatoni is one of my favorite cuts of pasta .
I like the , the bite it has .
I like that .
The sauce kind of gets stuck inside of it too until it comes back to a boil .
You gotta keep it stirring to keep it separate .
And so it doesn't stick to the bottom .
This is gonna take approximately 10 to 12 minutes .
May I look on top of smoke ?
What that , what I thought I was gonna have a ranker .
Oh , I just press it down a Guitarra .
I see .
I'm just gonna get started .
The guitarra is a contraption that has guitar strings .
That's where it gets the idea .
Flour liberally .
I mean , I don't know .
And what you're gonna do is you're gonna take your flat pasta sheet , put it on top and you get something that looks like a rolling pin and you push it through .
Cool , cool , cool , cool .
Homemade spaghetti , ala guitar .
Get out of town .
That's awesome .
How fun is that ?
Thank you .
How do you test pasta ?
You take a piece of pasta and you test it right .
This still has a little bit of a white ring in it .
It's a little before Dante .
But I'm ok with that because the pasta is gonna sit for a minute and it's gonna continue to cook .
Let's strain it out .
Give it a quick rinse just to kind of slow down the cooking .
All the Italians out there .
Don't get upset with me .
Normally you don't want to put oil on pasta because the sauce won't stick .
But I'm not saucing this pasta .
I make it into a frittata .
So I'm not worried about the oil .
The oil is gonna have flavor and it's gonna stop my pasta from sticking together and getting to be clumpy and we're just gonna give it a quick toss .
So it doesn't stick together .
This method that I'm doing is totally different than you would for normal carbonara , right ?
This is Frank going off on a tangent .
It's gonna be OK .
It looks like got some pork .
Jowl gule is actually the jowls of the pig that are cured gule is salty fatty .
And it's traditionally what we use in carbonara .
Cured meat has a lot of salt , spices on it that you're supposed to take off .
I believe .
I like to cut my Guoli into Lardon , which is a French term for kind of thick matchsticks .
I don't want it just to be a flavoring .
I want it to be a nice component of the dish that gives you some like nice heartiness .
I like to start with just a little bit of olive oil in my pan .
I'm gonna throw those pieces of Guoli in there .
It smells so good already .
Render them out until they're just slightly brown on the outside .
And we've got a lot of fat in the pan .
He's gonna save the Guoli that's cooked and he's saving the fat because the fat's going in there too fat equals flavor .
I'm gonna turn the heat off and move on to the next step .
Lorenzer gave me bacon .
Carbonara needs to have some sort of pig product .
Bacon works for me .
I'm gonna use a little olive oil just to start my bacon out .
This is just a personal preference of mine .
I'm just gonna , my bacon into nice strips a little thicker because I want to see the bacon in my dish right into my pan .
I'm gonna use everything .
I'm using the bacon .
I'm gonna use the fat .
I'm also gonna use the pan .
I think the bacon's good .
It's sitting in its fat and I'm gonna leave it in its fat .
So it's gonna carry over .
Cook a little , move it to a cooler spot on my stove and just let it sit in the pan until we're ready to make this frittata .
So I'm gonna start prepping my sauce and I have these lovely chunks of cheese Parmesan Rego and this is the Pecorino .
I'm just gonna take a chunk off here .
I'll probably need more but for now let's uh do that .
Oh , that smell .
I'll get more in a second .
This is the 24 month aged parmesan .
That is delicious .
Mm Lorenzo sent me cream for this cream is not something that normally goes into carbonara .
That creaminess comes from the technique not from actually using milk product or cream in your dish .
So what I decided to do is make a custard .
That'll be the base of our frittata .
First thing I'm gonna do is crack my eggs .
I think I'm gonna do the eggs first off .
Two holes .
One , I'm probably not gonna use all this cream .
I don't want it to stop my custard from setting .
So I'm gonna add about half right now .
Nice couple of big pinches of salt .
Uh Lorenzo sent me pre ground black pepper .
I tend not to use this in my house .
I found when you grind your own pepper , you get more fragrance , you get a little more heat .
So I'm gonna add a little extra black pepper just to give it a little like right ?
And all we gotta do now is break up our yolks and blend this really well , I am going to these together .
There it is .
That's our custard , nice and peppery .
So this portion is complete because Lorenzo was so generous with the cream .
I'm gonna make a garnish with it .
This is going to be a savory black pepper whipped cream .
You gotta try it right .
We gotta throw it out there .
I'm going to season it up lightly .
I want this sweet cream to kind of come through .
You can see my cream is starting to bubble away .
I'm gonna shut it off .
I'm gonna add a nice helping of my black pepper and I'm just gonna let this steep for about five minutes .
We'll extract some of those black pepper flavors and some of the floral notes of the black pepper as well as a little bit of heat .
Uh Let's get this strained out if there's a few black pepper flacks in there or if it has a little color in it .
It's fine .
It's not a big deal .
Let's get this in the fridge and chill it completely .
I guess I'm supposed to toast some pepper coins about , let's do about like a tablespoon of stuff .
Let's see .
You're gonna toast your peppercorns because when you toast them , it brings out some of those nice essential oils and makes them a little more fragrant and toasty .
Ok , I can smell the pepper coming off of this .
I think it's done .
It's a really quick toast .
We are gonna put this in .
It smells fantastic .
You guys , my pepper infused cream is completely chilled .
I got myself a cold bowl .
Let's whip it up .
Uh Just throw it in there .
Make sure like if there's any sort of flex in the bottom .
If there's too many flecks , you can just leave them there .
A whisk is meant to produce bubbles .
So if I tilt my bowl like this , what do you see ?
Lots of bubbles ?
It's almost like an up and over where you're seeing lots of air bubbles .
We're getting nice and fluffy .
All right .
I think we're there .
Put my whisk in form a peak , see how the peak points up , firm peaks or stiff peaks .
So our black pepper whipped cream is done .
Let's put it in the fridge until we're ready to plate .
Uh Here we go .
Wow , this is old school , isn't it ?
I'm just gonna add half of this .
I'll save a little bit later .
I love adding more pepper to my carbonara , but let's go half for now .
It's not even cooked yet .
You guys ?
And it looks fantastic .
The next step is me getting the pasta cooking and putting the stuff together .
Our peas and cheese are done .
They've been in here for about six hours .
Look at them , those little nuggets of happiness and let's check out the cheese .
The cheese is a little drier .
It still has a little bit of that .
The fat to it .
That's what I'm looking for .
I want a little bit of kind of salty crunch to this .
Now , I have my peas .
I really just want to kind of beat them up a little and so they're not gonna break anyone's teeth .
I don't really want it to be a dust .
I just want it to be a nice crunchy kind of bite at the end .
All right .
That looks sufficiently cracked open .
Let's go right into this bowl and here we have it , dehydrated peas and dehydrated cheese are garnish for our carbonara for top .
I am presenting you my mis and place , get your m and places together , me and make sure you have everything you need .
You don't want to stop to have to go get a pair of tongs .
What I have here is first of all , my boiling water , which I will salt with a fancy sea salt , the ocean and the sea .
Here we go .
Oh , look at that time to assemble our carbonara frittata .
Say that 10 times fast .
All right .
Let's get our custard in the bowl .
I am going to add pasta .
I don't think I'm gonna use it all bacon with all the fat .
Don't wash this pan .
Put it aside just like this .
Let's give this a stir and then we're gonna put in a nice helping of cheese .
I think I'll start with just two little nests of my fresh guitar because it's gonna cook really quick .
So I'm gonna do it quickly and I'd stir right away as I burn my left hand .
When we finally put this dish together , the eggs , the cheese , the pasta , pasta , water , the fat is all gonna emulsify into this glorious creamy sauce .
I'm gonna put the pasta right in .
It only took a couple of minutes guys .
It's ok if I use to have a little bit of uh , water in here because I'm gonna add water .
As a matter of fact , I saved my pan that has all that nice bacon fat in it and try even everything out .
I want the pasta to be evenly dispersed .
So that when I cut into it , there's not just a super eggy part with no pasta .
My pan was nice and hot .
It's bubbling away .
I'm gonna get a nice crispy brown bottom .
Let's get it in the oven .
Let us throw our Guan in and our rendered oil .
Lovely , lovely .
I'm just gonna hold it and let it drip .
I'm using all of it in case our sauce is a little too thick .
We wanna take a little of that seasoned pasta water and put it in just to make our sauce creamy .
Oh , it's getting creamy .
It doesn't get better as it sits .
So make sure your guests are ready to eat .
I don't want any lumpy dry cold pasta chihuahua .
All right .
It's been about 20 minutes .
You can see that .
It's nice and bubbly and brown and crunchy on top .
We wanna let this set for about 10 minutes before we cut into it .
So it's not a sloppy mess .
I'm gonna stand here intently staring at the pasta frittata until it's time .
It is that time to play guys .
Oh my gosh , sorry .
I'm gonna do the old surgeon style cut drum roll .
Look at that .
Oh my gosh .
I'm so happy about this .
The back is nice and crunchy .
The pasta and the egg is holding everything together .
The cream and everything got into the rigatoni .
I'm gonna say this is a winner before I even finish it .
I'll clean it up in a minute .
I like adding pepper and then , oh my gosh , why not ?
More cheese ?
We're gonna take that black pepper cream and we're gonna make a Cornell .
I was taught the teaspoon method .
Shake them off , get your cream and just kind of go and make your football shape .
Just a little dollop right there .
Last but not least , let's make this ultra fancier and finish with some delicious , beautiful extra version olive oil .
Take some of our nice crunchy cheese and then some of our nice dried out peas and there you have it .
Carbonara frittata .
I bet Lorenzo did just fine .
It's getting harder and harder to stump him lately .
So this is my take on chef Frank's pasta carbonara from the beautiful ingredients that were used .
I don't think I could mess this up .
Yeah , I'm curious what he did with my ingredients though .
Right buddy .
It's been so long .
Frank Frank Frank .
Frank Frank Frank .
Wow , you are too fancy , man .
What did you do ?
Uh Frittata Carbonaro .
I just wanna try it .
Is it ?
I tried it .
I try .
I'm not even gonna use the knife .
I'm just gonna dig in because I'm a sandwich .
You just wanna , it does taste like you're eating in a different form of a bite .
It has all the elements .
Here's the flavor , black pepper cream , steep some black pepper in heavy cream .
Like a tea .
Let it cool , strain it out .
Whip it up good , man .
You wanna try mine .
Let's try .
This looks creamy .
The bacon is cut the right size .
I want it to be like a nice meaty bite .
I was never afraid that this would be too much of a challenge for you .
It's gonna be a big bite .
Yeah , I'll get it just , I don't do it .
Oh , my God .
Oh , that pork throws it to another level .
The pasta is cooked perfectly .
It's beautiful .
It has a very old European taste to it .
The quality of your ingredients really matters and your technique matters .
You hit it , you get it right .
So , the sauce is creamy without any cream .
And that's the whole idea .
It's the cheese , it's the fat , it's the water .
I do recall giving you something else .
Just like the Italians .
You sit down , you eat , you have a glass of wine .
So let's do it .
Be time for friends .
Cheers to you .
Oh , that is a nice glass of wine .
That is nice .
That is really nice .