Video(s) of the Carbonara in the Making

Some friends on facebook very kindly re-posted my thoughts on what constituted a good, home-made carbonara and I was pleased to see how many comments this drew, many of which were also questions regarding the counter-intuitive tip of cooling the egg yolks in the freezer for a few minutes.

Here is the link if ever you’d like to take a look: https://myhomefoodthatsamore.wordpress.com/2012/06/15/carbonara-evolution-and-repetita-juvant/

I think many of you would agree with me when I say that there are actions that are easier to physically carry out than they are to describe with words … and so I thought I would take a shot at making a video about carbonara.

This is my first time and consequently, appealing to the rule that I am allowed a little bit of beginner’s chutzpah, well … I went a little wild, meaning … I tried my best. Shooting wise, it was my supportive better half who was at the camera … and the results aren’t exactly professional. What you see, is what you get. If you can muster just a wee bit of patience, however, I think the frames will give you a clearer inkling of what freezing the egg yolks is all about. And how you end up with a fantastic carbonara.

Let’s start with some photos first: The grated pecorino romano cheese … The guanciale (pork jowl) … cut into match-like shapes. I added about 2 tablespoons of water to the frying pan and the guanciale. This is not strictly necessary by the way … it’s just that I read that a little water helps the fat render better. Here are 4 egg yolks in a bowl … and I placed the bowl in the freezer for about 5 minutes. I used 400 g of mezze maniche pasta (100g pasta x 1 egg yolk x 30-50g guanciale per person).And here is the end and very delicious result.