Home Pasta SPAGHETTI CARBONARA WITH SMOKY EGG YOLK / Classic Italian American Pasta recipe

SPAGHETTI CARBONARA WITH SMOKY EGG YOLK / Classic Italian American Pasta recipe

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Be certain to have your ANNOTATIONS turned ON so as to see the elements and different printed instructions.

SPAGHETTI CARBONARA WITH SMOKY EGG YOLK / Classic Italian Pasta recipe

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48 Comments

  1. Jules Debacq

    November 26, 2019 at 2:55 am

    Could a similar technique be used when making cacio e pepe or do you make that dish in a different way?

    Reply

  2. ShinyBorel

    November 26, 2019 at 2:55 am

    ANNOTATIONS

    0:14.400
    As in all of my video recipes, I'm showing techniques that are not commonly seen. The same goes for the manner in which the smoky egg is created here. Half of the egg cooks in the shell, the you crack it open and let most of the white slough off, giving you a little cup (the other half of the white) to keep it together while torching and plating it up. Of course you can make this in a much simpler way, but I wouldn't waste your time showing you that.

    0:14.448
    Why am I making this SO slowly? Many people who are familiar with this dish are sure to wonder about this. Because normally this is made with a LOT more pasta with only a tiny bit of egg-cheese sauce. I'm making this in the SAME STYLE as the American version where cream is added, only with NO CREAM.
    If you try to put this much egg and cheese together with this little pasta quickly, it won't be smoothly amalgamated.

    0:14.600
    150°C = 300°F

    0:29.000
    120g (4 oz) Spaghetti (dry pasta)
    4 Eggs, whole
    60-90g (2-3 oz) Pancetta, Guanciale or Bacon
    60g (2 oz) Parmigiano-Reggiano, freshly grated
    60g (2 oz) Onion, diced fine
    1-2 T Parsley, freshly minced
    1/2 t Garlic Powder (optional but recommended)
    2 pinches Smoked Salt

    0:29.000
    INGREDIENTS (for 2 portions)

    0:29.000
    You will also need flour for baking the eggs, as shown in the video. The flour can be used again, or it can also be used in making roux – and actually gives improved results over ordinary flour.

    0:46.297

    1:25.374
    NOT SHOWN: This is where you will add the 1/2 teaspoon of garlic powder if you are using it. This will work better than fresh garlic in this case.

    3:00.700
    Actually there is still 15 minutes left on the eggs in the oven. You need this much time to properly incorporate the egg and cheese with the pasta.

    4:05.663
    This is called adding LOVE to the dish. Seriously!

    5:17.668
    The reason is that I'm using about a FOURTH of the pasta that would normally be used for this quantity of egg and cheese.

    8:23.853
    You may have to adjust the timing on the baked egg slightly, depending on how accurately calibrated your oven is, and how runny you want the yolk to be.
    Be careful not to hit it with the blowtorch TOO much, or you will pop the yolk.

    8:23.900
    Add more cheese (Romano is also good) to the top just before eating. You should also add a little freshly ground black pepper. Many people put the black pepper in earlier, but it should be more prominent, and thus added at the end.

    8:35.942
    CLICK TO SEE THE VIDEO TOUR ON YOUTUBE

    8:49.400
    CLICK HERE for more information about this book and how to get it.

    8:49.400
    Thanks for watching !

    Reply

  3. Andrej Mucic

    November 26, 2019 at 2:55 am

    I love you, and I would buy your book, but I don't even know your name!

    Reply

  4. Khary Marshall

    November 26, 2019 at 2:55 am

    you are a great cook….thanx again

    Reply

  5. BravingTheOutDoors

    November 26, 2019 at 2:55 am

    Have you watched a video called: "Carbonara: Italian chefs' reactions to the most popular videos worldwide!"
    Thoughts?

    Reply

  6. herb marsh

    November 26, 2019 at 2:55 am

    Well you have a new subscriber and fan, thanks for sharing your recipes, mmmmmmm carbonara

    Reply

  7. silabag1

    November 26, 2019 at 2:55 am

    The eggs turned out the best but unfortunately I over cooked the pasta and it was mushy I was sad, but I will do it better next time. By the way the flavors were awesome! Thanks Chef

    Reply

  8. Marko Knezevic

    November 26, 2019 at 2:55 am

    I tried this with grated Grana Padano. Didn't work well, the cheese never melt and you can feel it in the final mixture

    Reply

  9. Silky Tp

    November 26, 2019 at 2:55 am

    I only wish I could have seen the pan/pasta when you called it "done" and brought it to the plate. What should I look for?

    Reply

  10. kommisar

    November 26, 2019 at 2:55 am

    Do you salt the pasta water (before cooking the pasta in it) and do you also recommend boiling the pork prior to frying it as you have done in other videos?

    Reply

  11. sirCULTURE

    November 26, 2019 at 2:55 am

    Excellent appetizer, what would be a good main course to go with this?

    Reply

  12. eric moss

    November 26, 2019 at 2:55 am

    Gotta try this one soon. Say, how does the baked egg differ from one that's lightly poached and then flamed?

    Reply

  13. Edwin Canales

    November 26, 2019 at 2:55 am

    that looks like scrambled eggs with pasta to me.

    Reply

  14. Burning Daylight

    November 26, 2019 at 2:55 am

    I understand AND NP. PS I have volume 2 on order, volume 3 was excellent. but some stuff you mention — I have no ideal what it is! none not available in my local stores but on line, so I will be ordering. I never new I could lean so much. NOT one other person do I follow. Thanks a million!!

    Reply

  15. Burning Daylight

    November 26, 2019 at 2:55 am

    You are a professional. Thank you

    Reply

  16. Burning Daylight

    November 26, 2019 at 2:55 am

    P.S. You are the only Chef I trust.

    Reply

  17. Elizabeth Shaw

    November 26, 2019 at 2:55 am

    I have seen too many people who believe that the original recipe contains cream and mushrooms. Ick! I found this especially true in the UK. it's meant to replace the soldiers eggs and bacon during World War II in Italy.

    Reply

  18. Eric Kelsey

    November 26, 2019 at 2:55 am

    Great video on carbonara on how to make slowly to cook it right. Smoked egg yolk is a beautiful touch. Other videos I learn to cook ur videos really make me feel like i'm creating something or cooking on another level.

    Reply

  19. Alka Mukesh Kumar

    November 26, 2019 at 2:55 am

    VERY NICELY COOKED

    Reply

  20. seanisean

    November 26, 2019 at 2:55 am

    After too many attempts cooking various incarnations of this dish and being totally disappointed, your recipe and instruction nailed it for me. Thank you. The only substitutions I made was Pecorino instead of parmesan, and fresh egg pasta in place of dried durum pasta. But it worked out to be a taste I've tried to replicate for years after a holiday in the med. I used supermarket smoked bacon lardons which helped produce a wood Smokey flavour, which to me makes this dish. Thanks again.

    Reply

  21. Thereal LizM

    November 26, 2019 at 2:55 am

    Thanks

    Reply

  22. Yogantha

    November 26, 2019 at 2:55 am

    Great recipe. Much better than cooking with oodles of cheese sauce as most places serve their Carbonara. This is authentic Italian. I don't have a blow torch so poach eggs in hot water. Still comes out delicious.Thanks.

    Reply

  23. Aiman Saleem

    November 26, 2019 at 2:55 am

    for the sake of saving some $$ can you mix in some mozzarella or cheddar in with the parmesan cheese sauce?

    Reply

  24. Ionme

    November 26, 2019 at 2:55 am

    Really interesting take, tried it myself earlier today,
    but is it supposed not to be al dente or I just screw up?
    Tasted beautifully by the way.

    Reply

  25. PH D

    November 26, 2019 at 2:55 am

    I love your videos . I have a questin for this one : don't you lose the crispyness of the bacon by having it stay that long in the pan while adding egg and water ? or is that necessary in order to add flavor to the sauce ?

    Reply

  26. john svoboda

    November 26, 2019 at 2:55 am

    why would you use garlic powder? This dish cries for fresh garlic

    Reply

  27. shair00

    November 26, 2019 at 2:55 am

    Hey Chef, do you have a recipe for Lasagna you use?

    Reply

  28. GCGNATOR CATS

    November 26, 2019 at 2:55 am

    my moms way of making carbonara is just putting the pasta on top of the egg and cheese mixture and sauteeing onions and pancetta in white wine. she does 1 egg per 200g. the egg was usually cooked fine with the hot pasta – but whenever i try it it somehow gets all nasty and gooey so i like how you cook it in the pan with the pasta here.

    Reply

  29. TheDeactivate

    November 26, 2019 at 2:55 am

    i really enjoy your recipes and your passion about food. You have my respect sir. Keep up with the good work and continue to inspire us! Greetings from Greece.

    Reply

  30. gardini100

    November 26, 2019 at 2:55 am

    real good recipe …but you do not use any cracked black pepper ? …but now i need to get me a torch asap :)…hmm and i have four eggs and some parmesan ,bacon  in the fridge…so im ready to go

    Reply

  31. GCGNATOR CATS

    November 26, 2019 at 2:55 am

    im surprised 120g is a typical portion for 2 ppl. maybe its just me being young and hungry – but when i make pasta just for myself i tend to cook around 200g lol.

    Reply

  32. martikol

    November 26, 2019 at 2:55 am

    Thank you for the trick with the egg. I usually serve mine with a raw yolk; never would have thought of baking it. bravo!

    Reply

  33. JohnnyRetro

    November 26, 2019 at 2:55 am

    I like the technique you use for your carbonara. Most of the time I prefer guanciale over pancetta, that would the only modification I'll make when I try this, need to get a torch first. Great video once again.

    Reply

  34. Lawrence Ballack

    November 26, 2019 at 2:55 am

    When you were showing us to add the hot pasta water to the egg mixture, I am so glad that you DIDN'T say, "..you don't want to make Scrambled eggs" – like those idiot chefs on the food network who don't realize that you get scrambled eggs form breaking the eggs with a fork and not from heating them!

    Reply

  35. T Higson

    November 26, 2019 at 2:55 am

    Hello sir! I am a recent subscriber and would like to thank you for the contributions you make. I am a home cook who enjoys learning the differences in how professional kitchens prepare dishes vs. how "we" do at home. Very interesting and informative. With regard to the Carbonara (Carbonara alla Spaghetti), I often prepare this dish for my two kids. It always a treat and although I have always kept strictly to the traditional recipe (four ingredients), I think it is time to begin exploring and playing around with it – this being one that I will certainly give a go! Thank you again sir!

    Reply

  36. Lawrence Ballack

    November 26, 2019 at 2:55 am

    I love spaghetti carbonara. I make it very good and creamy my way (also without creme) but I am definitely going to try this recipe the next time. I have a feeling it is going to be my new favorite way with that smoky egg yolk….WEEWAHWOHAH!

    Reply

  37. John Neale

    November 26, 2019 at 2:55 am

    Like the egg process. I was thinking that the expression about adding the egg was adding the l'oeuf?

    Reply

  38. Dirk Ackermann

    November 26, 2019 at 2:55 am

    Sir, you are on a roll lately! Looks good – I will do that this evening. Thank you!

    Reply

  39. shair00

    November 26, 2019 at 2:55 am

    This looks great, I will try this as soon as I to to another recipe of yours, I finally dried out some plums on my dehydrator from Ronco! Thats the dude with the hair paint!

    Reply

  40. ObeyMyWay

    November 26, 2019 at 2:55 am

    love this recipe, i tend to put a lot of pepper in mine though!

    Reply

  41. davebellf1

    November 26, 2019 at 2:55 am

    And no garlic?  Shocking…!

    Reply

  42. Bruce Graham

    November 26, 2019 at 2:55 am

    What torch do you recommend?

    Reply

  43. Brian Adams

    November 26, 2019 at 2:55 am

    Love the baked egg trick to get a nice runny yolk, I am sure that technique can be used in many applications.

    Reply

  44. DannoCrutch

    November 26, 2019 at 2:55 am

    Ah! Thanks for this, Chef. I make versions of this and the Marsala but your stuff typically blows what I've been doing away. Hahaha!

    Reply

  45. john dubeski

    November 26, 2019 at 2:55 am

    This really is a great dish to make for yourself.  I love this video.  It really teaches you to slow down when putting it together.  Thank-you!

    Reply

  46. BtotheDtotheF

    November 26, 2019 at 2:55 am

    Man, I wouldn't be surprised if you worked at a 5 star restaurant or something. Every time there is this 'thing' in your recipes which puts it all into a higher gear. I do not agree with your ala carbonara at all, but I see where you coming from.

    Reply

  47. ByFrenchCook

    November 26, 2019 at 2:55 am

    yummy!

    Reply

  48. Gordon Monty

    November 26, 2019 at 2:55 am

    Where's the pepper?  Major omission in a carbonara.  That's where the word comes from… as you know.

    Reply

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