Hey , everyone .
It's Oliver here .
Welcome to New at cooking today .
I'll show you guys how to make the perfect carbonara .
It is one of the easiest pasta dishes out there yet .
It is so tasty and only requires five ingredients .
The original carbonara call for or but they are harder to find depending on where you live .
So I decided to use thick sliced bacon .
I am cooking for two here .
So I will be using two slices of bacon , two eggs , freshly grated Parmesan cheese , about eight ounces of spaghetti and also black pepper .
This is a very simple dish .
So if you can try to get better ingredients and the end result will taste vastly different .
Once the water starts to boil , you wanna season it generously with salt and boil the pasta just 1 to 2 minutes less than its suggested cooking time .
So when the box says boiled 9 to 10 minutes , I'm just gonna boil it for eight minutes because the pasta will continue to cook once it's mixed with the sauce .
Now , once the pasta is in the pot , we can start preparing the sauce , the sauce and the bacon can be finished within eight minutes .
First , you'll want to cut the bacon into similar size squares , thicker sliced bacon gives the bacon a slightly chewy texture once it's cooked instead of having really crispy bacon bits in the pasta .
Now , this chewy texture mimics the original carbonara .
And once it is cut into cubes , put it in a cold pan and turn on the stove .
This helps to render out the fat in the bacon .
While the bacon is cooking , we are going to crack open two eggs , grate some Parmesan cheese .
And if you want a creamier sauce , just add another egg yolk into it .
The original carbonara calls for pecorino cheese , but I couldn't find it anywhere .
So I'm just gonna substitute it with a good Parmesan .
You want to have roughly four tablespoons of grated parmesan in the mixture and be sure to add plenty full of black pepper , beat the mixture into a gooey consistency and that pretty much is the sauce .
Now , the bacon has been cooking for a while and you can see the fat is already starting to come out .
It seems like our pasta is ready before we strain it .
It saves some pasta water and the pasta water is very important here because the starch and the salt will thicken up the sauce and also season it , let's dump the pasta in the pan and give it a good mix and stir .
Make sure everything is coated with that bacon grease and pouring around a quarter cup of pasta water and turn off the heat .
At this point , there should be a thin layer of water at the bottom of the pan .
Once the heat is off and you no longer hear the sizzling and the popping from the pan , that means the pan is cool enough not to fry the egg .
The last thing you want is spaghetti with scrambled eggs .
This is where all the magic happens .
Once you have poured in the egg and Parmesan mixture , you wanna quickly mix it , the cheese will melt over the spaghetti and the yolk of the egg will emulsify the pasta water and the bacon grease .
Notice I didn't even add any salt to the dish .
That's because Parmesan bacon and the water are all well seasoned .
There's no need for further seasoning .
I had this giant wooden fork that I used just to plate pasta and we are gonna add a little finishing touch to it by sprinkling black pepper and adding more Parmesan .
Since I was told to eat vegetables every meal , I just had to Sprinkle on some green fresh parsley .
Carbonara is such a classic dish .
But I think my own version of it is just as good .
If anyone wants to make this recipe , all the ingredients are listed down below in the video description .
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