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: IMG_5169 The grated pecorino romano cheese …IMG_5170 The guanciale (pork jowl) … cut into match-like shapes.IMG_5171 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.IMG_5172 Here are 4 egg yolks in a bowl … and I placed the bowl in the freezer for about 5 minutes.IMG_5173 I used 400 g of mezze maniche pasta (100g pasta x 1 egg yolk x 30-50g guanciale per person).IMG_5190And here is the end and very delicious result.

And, if you are brave enough to want to explore the video links … here they are.  Enjoy … have a laugh … cooking should be fun too.

1 – Frying the guanciale: i.e. the pork jowl
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About myhomefoodthatsamore

Community celebration via food, wine and all beautiful things.
Video | This entry was posted in Basic Techniques, italian home food, Primi (first courses - usually a pasta or risotto), Uncategorized and tagged , , , , . Bookmark the permalink.

4 Responses to Video(s) of the Carbonara in the Making

  1. debrarussell24 says:

    Jo, The video stopped after 19 seconds!

    Inviato da iPad

  2. Valentina says:

    Brava! Try it with spaghetti or linguine.

  3. I can tell you’re having a great time in the kitchen!

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