CHEFS vs REDDIT How to make the BEST Carbonara _ Sorted Food

Hello , Welcome to Sorted Food .

This is chefs versus the Internet , and today it's all about carbonara representing the chefs .

Here at Sorted , it's Ben Ebers , Ebel and today , representing the community on Reddit .

It's our most normal of normals , Barry .

I'll take it a confident .

They're each gonna knock up a recipe using the tips that they've collated , and then our other normal mke is going to blind taste test both to see which one he prefers .

Boys start cooking in 321 carbonara .

I'm gonna start with the thing that stood out most to me in the Reddit comments was the choice of meat .

Usually at home .

I would just use pancetta .

Apparently , Guan Charli is where it's at .

It's traditional , it's cured pork cheek , and it's already coated some delicious pepper .

So it has all the flavours necessary to make the ultimate carbonara , and I cut a slew of it er and chop it into big chunks into a cold pan and let the fats surrender .

The Internet and the Reddit community absolutely nailed the tradition .

So I'm breaking a few rules to show you how in the UK that's sorted , we can get pretty much 95% of the way there with a few cheese .

That said , pancetta is another cured pork belly that is often used in Italy and can be used for carbonara .

It's just that the goal , the Joel is probably more traditional , so from the off you're splitting off in different directions .

Look at that .

This is why it's so important to render down .

And that's why you don't need any oil in the pan to start off with because , well , look at that .

So whilst the difference of cured pork product is a thing in my recipe , I'm actually starting with one of the spices , the black pepper , one of the key ingredients in a carbonara .

I'm taking black pepper corns , and I'm just toasting and roasting them off in a dry pan , at which point I will grind them up .

Black pepper was like an iconic spice in the Roman Empire , and it's the reason that the dish from Rome is also side by side with something like Catch your pee .

OK , time to get my pasta on the go hot water into a pan with a tonne of salt .

I think it's about 10 grammes per litre , is what you need in there .

The other tip I got was to warm up your bowl at this point with some hot water as well .

Because a warm bowl is important because when you put the sauce into it , they join you .

Don't just seize up in a cold bowl .

Oh , good tip .

Not mine .

There's in the chef's corner .

Also agree .

A warm plate is important .

We've got a plate warmer .

Oh , not all of us have play warmers at home .

Ben or Argos .

Barry , Are they paper clips ?

This is where Reddit surprised me again .

I thought carbonara had , like , relatively normal spaghetti in it .

But apparently not .

You need spaghetti .

Spaghetti spaghetti ?

No .

Which is really long pasta .

So that would be normal .

Pasta .

That's spaghetti .

No , you want the pasta to get coated in an amazing sauce .

And you want the slurp to be the longest slurp you've ever had .

This is proper lady and the tramp pasta .

Yeah , sure .

Why not ?

Like Barry , I'm also adding my pork pieces into a relatively low heat pan and gently bringing it up .

How long are you cooking your pasta for ?

About seven minutes between us again never cook it just until I about seven minutes .

Mhm .

I heard that .

Yeah , but I'm not putting the time on .

I just I just know when pasta's done onto the sauce , I'm going for two eggs and one egg yolk for extra creaminess .

And again use the finest eggs you can get .

Cos you want that vibrant yellow colour as well wards .

What are you doing with your eggs ?

Freezing them .

I know it's getting a bit late in life .

So So I'm also using three eggs for my double portion of pasta .

I'm doing two egg yolks and one egg .

So a really subtle difference for me .

If you go just egg yolk , it can be quite a claggy result .

So by adding in the whole egg , it is looser so that we can focus on the subtle differences in method between the two .

I'm gonna let Barry crack on with his .

Then I'll do mine .

But in the meantime , I'm gonna grate two different cheeses , pecorino and Parmesan , equal quantity of each into my eggs and whisk it up .

My sauce is ready to go .

I've got my Pecorino Romano and my eggs and black pe pepper .

in there .

M mixed up .

I've drained some of the fat from my Guan Charli into a bowl .

Um , I'm gonna add a little bit of that fat into my , um , egg mix .

And I'm also gonna try to melt my Parmesan very slightly .

Um , over a Marie , Isn't it really , um , over this for a little bit before I take my pasta out .

I want it to break off as I pinch it when I bite it .

Have a bite .

The pasta .

Done .

How the water doesn't matter if he carries some of that water over into the pan .

And this pan has been off the heat as well for the last minute or so .

So it's cooling down .

It's not piping hot , so no colander .

You're not draining the pasta .

No , the water is a good thing .

It helps loosen up the sauce later on , and I can always add a bit more water it later on as well .

Mixy mixy mixy The other tip .

People are screaming at me , saying Do not put it in a hot pan .

Otherwise it definitely will scramble .

So you want to let it cool down ever so slightly so and then keep it moving so it doesn't scramble on impact .

Now we're going in a hype .

It's got a good slop to it .

Good slot pan is at a good temperature , so I'm happy with that .

Yeah , that's perfect .

Look at that .

Let's get rid of my hot water .

It was hot about 10 minutes ago , and then next trick is a ladle .

Get pecorino to finish , and it's as simple as that .

Beautiful .

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EBA's taking any tips from Baz , or are you still confident in what you were doing ?

Very , very similar .

But I'm gonna show you a few things that we think make it super simple .

If you haven't got the knack to do it the traditional way , we're gonna get there with a few like simpler sheets and safety nets , the first one being I'm gonna cook it in about five centimetres or so of heavily salted water in a large frying pan .

That way , all of the strands of spaghetti can go in all at the same time , and what you don't get is those bits sticking out that don't quite cook .

They cook at 10 or 15% less than the rest of the pasta .

That's weird .

That's not right , is it ?

What will also happen is because there is less water .

You'll actually get more starch into it , which means when you make your sauce at the end , you get even more of that richness .

Every pasta cook will tell you to make sure it's rapidly boiling as well .

I'm not gonna bother , because if you're cooking quickly , then actually , all you need to do is rehydrate the pasta and then cook it .

You don't necessarily need the absolute heat from the very 1st 2nd .

You know , I'm not .

I'm not comfortable .

I'm not comfortable standing next to you in that kitchen .

I'm gonna stand here from now on because that's you've gone too far there , then .

So , Evans , what you haven't explained is , what pasta are you using ?

I'm using dried spaghetti .

So there is also this perception that fresh pasta is better .

I think for some things , 100% it is for this dish .

No use a good dried pasta .

In the grand scheme of this dish , I think spend the money on quality eggs and quality cheese and quality pancetta .

The pasta can be pretty basic .

Don't be shy of the pasta water .

You also want a good amount of it in with your pasta that is well seasoned and gives you all of the safety net .

Now , as you're mixing with the pork fat and making that wonderful kind of emotion around every single strand Take from a hot pan into your sauce Oh , oh , oh , oh If you need to cook it out you can always go back in But then over a very low heat to cook it out .

And don't be afraid of potentially even more pasta water .

Really ?

Evans likes it sloppy past .

The people are not swelling mine .

I'm just whacking it on the plate .

Don't over garnish but a little more Parmesan , A little more pecorino and a little more fresh .

Black pepper That's mine .

Beautiful .

The safety net of a carbonara .

Right , Mike , In front of you , you have two bowls of carbonara .

What we'd like you to do is blind taste .

Test both of them and tell us which one you prefer .

OK , I'm gonna call this a because of right to left as you guys are seeing it instantly .

Cheese , cheese , cheese , cheese , cheese , cheese , slap slip .

Oh , that is delicious .

The pasta has a lovely bite and feel very peppery .

That is tasty .

I'm getting cheesy .

I'm getting saucy .

Sometimes .

If you don't do a carbonara right , it's almost a bit dry .

I'm getting the silkiness .

I'm getting a bacon fatty flavour that pepper is punch delicious .

Move on to B , see if there's any differences .

Hm .

Oh , the pasta .

It is even more al dente .

Oh , it's different , creamier , much creamier , cheesier , less less peppery in a .

The bacony fattiness goes throughout the entire of the dish , whereas B , you kind of need to get the meat in the mouthful to experience the the true flavour .

And then and then it's completely different .

Like it .

It's absolutely delicious , slightly creamier and saltier , slightly more subtle , and the pepper is amazing in that one .

This is so hard , they are both incredible .

What I would say , great palate , Really good .

He's picked out pretty much all the differences for good and for bad .

I think my favourite is a remove your blindfold .

How they look this .

Oh no , this is thicker .

So , Mike , I can reveal you picked a and A was cooked by wait for the tense music to build up camera shots back and forth .

The chefs , well played one for the challenge Here is it's not necessarily the most traditional , but arguably the easiest .

When I picked that , I genuinely thought that was the normals plate which is why I was like , Oh , we're giving another one to the normal .

Uh , honestly , Both exceptional .

That was my favourite .

You need to grab a bowl and get in .

Come on in .

Thank you very much .

You got half and half in each bowl , OK ?

See what you think , guys .

Actually , that pepper is everything you've got that warmth toasting your pepper corns off and using a pestle and water .

Nice little touch .

They are two very good dishes .

Well , as someone who has previously started an international incident based on cooking a traditional dish in another country , you'll notice that I haven't offered an opinion on which one .

My favourite is .

So there are three British idiots opinions on what makes the best carbonara .

But we'd love to know from you .

Are they right ?

Would you go traditional ?

Would you use eba's tips ?

Would you use your own comment down below ?

Let us know , and we'll put the recipes in the link down below so you can go and try the details of either one or combine the two or do it your way .

Do you think that maybe this was the best one ?

It was just Cos Barry made it .

It could have been that .

But I hope you will comment down below .

Let us know .

Mike usually avoids carbs in in normal life and getting married , mate .

That's what it is .

Now she's locked in .