How to Make SPAGHETTI alla CARBONARA Like a Roman (The Latest Carbonara Version 2023)

This is the carbonara 2023 version .

Yes , I spent a week in Rome learning all the tricks and secrets from the best chefs in Rome and I've searched for the best carbonara and there is no such thing .

Everyone makes carbonara their way following the rules , of course .

But we are humans and we all have our own touch and our own way of making whatever we make .

And this is what I make in 2023 .

My ultimate version of carbonara and it tastes beautiful so creamy and I want you to enjoy it .

Carbonara has been evolving since God knows how long and it will never stop evolving .

So every year I'm gonna make it better and better for you guys .

Look what I found at the bottom of the plate .

Look , you know what I need now , I need a slice of bread and clean this the best parts at the end .

Mm .

Mm hm .

This is how you make the perfect carbonara in 2023 .

1st choice is the pasta .

Spaghetti is a classic .

I've chosen very nice , thick round spaghetti .

It's like a bug .

Ok ?

But like spaghetti , it's a spaghetti then you can go for spaghetti .

My favorite pasta for carbonara is a thick square spaghetti .

You don't find this type of pastas in the supermarket , right ?

You need to go to the grocery store or specialty store .

You can use short pasta .

Like , uh , you can use if you like , or you can use fresh pasta but not with eggs , water and , and flour .

If you use fresh egg pasta and then you do carbonara sauce with egg , it's a bit too much .

Ok ?

If you're young , maybe you can do it .

But if you are over 30 maybe it's a little bit difficult to digest .

I'm using 300 g of spaghetti for three people .

So 100 g per person .

The has the skin on the side , the container and the pepper on top .

Ok ?

I'm using 200 g of the pork cheek .

The butcher , your local butcher must have Charlie in the shop .

If he doesn't have it , then tell him to do it because pork , pork , pork cheek can be found anywhere .

So every butcher should make Charlie .

You can replace it with maybe no bacon .

We need to use four eggs because I need one egg for every 100 g .

So 300 g , three eggs and one extra egg that we add pecorino .

And this is the ratio , ok ?

Every 100 g of pasta you use at least at least 30 g of grated pecorino , nice and salty pecorino .

Romano .

You can add more but at least 30 g per 100 g .

Today , 300 g of pasta , 90 g of Pecorino , Romano last but not least the black pepper so important .

Now what we do with the pan , we put on a medium low heat on the fire because we wanna cook this gently .

OK .

Here we have the beautiful , it's beautiful .

Needs to be slowly gently cooked .

The reason why you wanna cook the guan gently is because you don't have to rush .

You got three ingredients to cook here .

Take your time , please guys in , in about five minutes or even less .

The will be nice and crunchy .

Now guys the it's cooked .

So what we're gonna do is we get the guara , the crispy guara and we put it here to rest .

See you when the pasta is ready and do the crunchy test .

Hm .

This car it's gonna be delicious .

Mhm See all this oil .

This is gonna give the flavor to the spaghetti .

OK ?

So now we put the pan on the side and we start boiling the pasta .

Now we get a large pot of water and we put half tablespoon of sea salt or rock salt .

We only put half because the pecorino is very salty and we don't want too much salt for carbonara .

Now we get a spaghetti and here we go .

The packet says that this spaghetti need 13 minutes in boiling water until they are all .

Now it's time to make the sauce , the cream for the carbonara .

Now , usually in the old days , I used to use the entire egg no waste .

But I have to admit I've learned that the egg yolks is the secret to make a .

So we have to get three egg yolks and we keep one entire egg because the entire egg is what goes in the pan .

Ok .

So three egg yolks and what do we do with the white of the egg that we have left ?

We make a , I've got a great recipe .

My mother in law , whatever you can make out of this , these three egg uh whites , you make the , you put them in the freezer and they last for one year in the freezer .

All you have to do .

You get them out of the freezer , put some sugar and you eat them straight away cold or you wait until they go at room temperature and let's make sure we get the egg white .

Yeah .

Oh the and here we go and he had his egg yolk and now the fourth egg , we put the whole thing in there .

This is what you're going to use to make a , let me tell you , you will make plenty of a to make you happy .

Now with the fork , you can use a whisk but fork is more big eggs .

Just go crazy with the pepper .

Black pepper .

Thanks again .

Carbonara means like a carbon , which is charcoal .

Carbonara needs to look like charcoal guys .

This is where the magic begins .

OK ?

Because the here a little bit at the time , let's put the pecorino in there .

Let's turn this egg yolk into a thick pecorino cream .

The pecorino is so important .

I know you guys like to use parmigiano or because it's more delicate , OK ?

You can do it but the pecorino it's so beautiful .

Put more in there .

I want this stick because I want this to melt and revive when I mix it with the spaghetti .

You see this ?

You see how thick this is .

This is perfection guys .

Let's put the rest .

Oh be me .

You know , if you guys need more cheese , please go for it .

Cheese is good .

More pecorino , the better .

All right , it's been 13 minutes .

Let's try the spaghetti to see if they are all just the way I want them .

Hm .

Perfectly to the tooth .

All right guys .

Now I'm gonna show you what to do to have a easy perfect carbonara .

The pass is ready .

So let's put the flame down medium low with a pan back on with the oil from the .

So let's revive the oil .

OK ?

In the meantime , we start adding the pasta in this pan .

Here we go .

I don't try out my pasta water because the pasta water is very important right now .

Pasta water .

We might need the whole thing or maybe not .

We want the pasta to make love with the oil from the , as you can see , the pasta absorb the oil .

There is no oil left .

You see no oil left .

So I'm gonna add a little bit of pasta water here guys .

This is my new technique that I've learned .

Take it off the stove , put the water , the pot with the boiling water back on the stove at the maximum temperature .

Now we put the pan on top , we won the steam to basically keep this pan nice and warm .

Ok ?

The spaghetti already , there's plenty of pasta water in there .

We have a little bit more .

You got plenty of pasta water at the bottom .

I'm gonna add some crunchy .

Not too much , just enough .

And this is the moment we've been waiting for .

Ladies and gentlemen , the egg , the egg mix .

Are you ready ?

Here we go .

Egg mix goes in time to mix .

The past is warm .

The paint , the , the , the steam at the bottom is keeping everything nice and moist .

At this point .

As you can see , we might need a little bit of pasta pasta water .

Just a little splash .

A little splash of pasta water .

Not too much .

And here we go guys , the car cream is coming out for you .

It's ready for you guys .

Look and it's time to toss .

I need a little bit more pasta water because I can't toss .

That's how , you know , when you need more pasta water , a little bit more pasta water .

And now we toss .

Oh yeah .

Look at that .

Oh look at that cream .

Look at the cream guys .

I want you to see how creamy this is OK ?

You see it and they gonna do justice and they gonna do justice .

Look .

Look how creamy this is a touch of pasta .

Water creates all of this for you .

Not much .

And here we go .

Beautiful .

Perfect creamy carbonara .

Wow .

Look at that guys .

My carbonara keeps changing every year becomes better and better .

Mhm I got a one of the cream .

Oh God , look kind of beautiful .

Let's put the car in the plate and here we go .

Ah beautiful creamy and silky carbonara .

I just gonna top this off with a little bit of pecorino cheese on the plate guys .

Let's get the cream here I got uh be be wow .

Uh Now we finished this off .

Do some nice one child on top and now we're ready to rock and roll .

We need to finish it with a nice vera of black pepper .

Be very generous with black pepper and then your carbonara can be served .

Let's see how creamy this is .

Yeah .

Yeah .

Creamy carbonara .

I creamy carbonara and crunchy .

I am going to eat you .

Wow .

Look .

Wow .

Wow .

Wow , guys , this carbonara .

It's perfect guys .

This this pastor has been waiting for a while .

We have to take photos and videos so it's a little bit cold but still creamy .

It's a good sign .

Isn't it ?

So , here is my pasta .

Here's my crispy one , Charlie .

Hm .

Hm .

They won't try is a lot more delicate without all the pepper and the marinade , you know , the food on top , it really makes a difference .

It does the pecorino cream .

It's just perfect .

Hm .

Mm .

And the pasta is creamy .

What more do you want ?

The spaghetti are nice and thick .

If you use a capellini or vermicelli , you know , thin pastas , you're not gonna get the same experience because too thin it won't absorb the sauce .

You need a nice thick pasta , not a nice thick spaghetti like this .

Mm I want you to make it right now .

I want you to enjoy this right now .

The same way I am enjoying it .

Please write a comment below and let me tell you which one is your favorite carbonara version of Genus's play .

I have a few so you can watch all the videos and tell me which 1 .

2020 2021 2022 or 2023 .

I'm waiting for your comment .

So thank you so much for watching this episode .

I will see you in the next Vince played with your recipe .

A order Simona .

Mhm .

Mhm .