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This is Jamie Oliver's take on a truly authentic and traditional Spaghetti Carbonara, focusing on quality ingredients and precise technique. It's a rich, creamy, and deeply flavorful Italian pasta dish, made without cream, relying instead on the emulsification of rendered guanciale fat, Pecorino Romano, eggs, and pasta water.
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Boil spaghetti with minimal salt. → Render guanciale in a cold pan, optionally with garlic. → Prepare egg and Pecorino mixture, and freshly crack pepper. → Turn off heat, transfer cooked pasta to guanciale pan with pasta water, toss to emulsify. → Add egg mixture off heat, toss until creamy, serve immediately with more pepper and cheese.
Boil spaghetti with minimal salt. → Render guanciale in a cold pan, optionally with garlic. → Prepare egg and Pecorino mixture, and freshly crack pepper. → Turn off heat, transfer cooked pasta to guanciale pan with pasta water, toss to emulsify. → Add egg mixture off heat, toss until creamy, serve immediately with more pepper and cheese.
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For an authentic Carbonara, use Guanciale and Pecorino Romano cheese. Pancetta can be an alternative to Guanciale, but Guanciale offers a richer flavor.
Use free-range, organic eggs for the best flavor and color.
Only add a tiny amount of salt to the pasta water, as both Guanciale and Pecorino are very salty.
Always start rendering Guanciale in a cold pan over medium-high heat to ensure the fat renders out slowly and becomes crispy.
The key to a creamy sauce is emulsification: the combination of hot pasta, starchy pasta water, and rendered guanciale fat. Do not add cream!
Crucially, turn off the heat before adding the egg mixture to the pasta to prevent the eggs from scrambling and creating 'stir-fried noodles'.
Freshly cracked black pepper is essential; consider sieving it for a hotter, more intense flavor as demonstrated.
Serve Carbonara immediately to enjoy its perfect creamy texture.
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