Pasta with eggs, pancetta and pecorino romano - Gino D'Acampo
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- Опубліковано 7 жов 2024
- Chef Gino D'Acampo prepares on of his favorite pasta dish, Bucatini Alla Carbonara - Pasta with eggs, pancetta and pecorino romano. Simplicity at it's best.
Ingredients
500g of Bucatini (thicker spaghetti with a hole in the middle)
250g piece of smoked pancetta
2 tablespoons of extra virgin olive oil
1 tablespoon of salted butter
4 tablespoons of finely chopped flat leaves parsley
4 eggs
4 tablespoons of freshly grated Pecorino Romano
Salt and pepper to taste
Preparation:
Cut the pancetta into short little strips about ½ cm wide.
In large frying pan or a wok, over a medium heat fry the pancetta in the oil and butter for approx 5 minutes until golden and crispy. Stir occasionally and once ready, remove from the heat and set to one side.
Whisk the eggs in a bowl with ½ of the cheese. Add in the parsley and plenty of black pepper.
Cook the pasta in the salted boiling water until al dente. "To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet".
Once the pasta is cooked, drain and tip back into the saucepan.
Add in the pancetta and pour over the egg mixture. Mix all together for 30 seconds with a wooden spoon. (The heat from the pasta will be sufficient to cook the egg enough for a creamy and moist texture).
Season with salt and pepper and serve immediately with a few sprinkle of the remaining cheese on top.
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A trained chef, entrepreneur and 'King of the Jungle' Gino is a man of many talents. His real passion is food and he loves taking ingredients and creating something special. A believer that everyone can cook, his recipes are simplicity at its best promising maximum satisfaction from minimum effort.
More recipes at www.ginodacampo.co.uk
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Thanks for a great recipe, Gino. My wife and I love this.
The last time I cooked it, I didn't have any pancetta or smoked bacon, so I used Spam.
It was quite nice, if not authentic.
Cheers.
Andrew, Australia
It's abut the good idea of making a dish in a different way. G. Campo u are a great person and u are right simplicity the best
Awesome. Going to make this tonight! Gino rules!
I love this recipe so much!
that looks good mmm..
Prezzemolo alla carbonara? NO WAY!!
l prefer using just the yolk,just a personal preference,,,great video Grazie,,,
Parsley in carbonara = no more a carbonara!!! Like you said, "If my grandmother had wheels, she would have been a bike!"
It's alla carbonara, not a traditional recipe.
@@5uckk (pasta +) alla carbonara is the name of the recipe, seriously... of course it is to be respected.
Other methods involve dropping the hot pasta (right after being drained), into a mixing bowl that already has a beaten egg in it. The residual heat from the pasta supposedly cooks the egg as you spin and toss the pasta in it. It also helps to leave the beaten egg out on the countertop to come up to room temp before adding the pasta.
Otherwise, if you use an egg that's fresh out of the fridge, you would use the method seen here in this video... add it into the hot pan and mix rather quickly.
mmmmm yummy from Australia
Would you not save some water from the pasta and add a little bit in when you're mixing the pasta and sauce together? Just incase the pasta becomes a little dry to loosen it up a little?
Probably only if you pull the pasta out of the water a moment too soon (before it actually becomes "al dente"). Some people prefer a 'saucier' carbonara dish, which would be main reason to reserve about a cup of the pasta water; they gradually add some of it into the pasta after the pasta has already been tossed with the egg-cheese mixture and the pancetta/guanciale fat and stir it until the liquids become mostly homogenous. This method makes more sense for bucatini; the type of pasta that needs just a little help to get the sauce to flow into the hollow part.
Some simply like the noodles to be coated, just right, without excess sauce... which is perfect for a carbonara dish using regular spaghetti, penne, or rigatoni pasta.
@bobwatters I used to cook the spaghetti without salt, but putting a small bit of salt in boiled water makes the spaghetti more tasty. And when it's time for the pancetta, i don't saute it in oil but in its own fat. It gets crispy in that way too.
as a true roman,for a real "carbonara" you NEVER use parsley and butter!!!If you cook it with "guanciale" you don't need any olive oil(the own fat of the guanciale will produce the necessary oil to cook it),if you use "pancetta" you will need some olive oil for sure!!!
Well here in the UK pancetta is a little easier to come by than guanciale ;)
There are as many carbonara recepies as there are Italian family's. Especially true with Bolognese I've tried to make a authentic Bolognese and when j try to get a authentic recepie there is always a bunch of Italians arguing what a authentic Bolognese is.......
@@Diabolus1978 Bolognese as we know it outside of Italy doesn't really exist in Italy. It is Ragu which differs from north to south called a Boglonese Ragu and Neapolitan Ragu. In the north the ragu is made with minced meat, beef or veal and pork or just beef, pancetta, soffritto (onion, carrot and celery) and tomato paste and wine, (usually white, but I think red is fine too) the finished dish is not very saucy and just coats the past which is usually a fresh egg pasta in the north like fettuccini or pappardelle. I the south it is basically all kinds of pieces of meat, sausages, beef, pork ribs etc (pretty mucu whatever you want) slow cooked in sauce for a round 4 hours. The meat is served separately as the second course and the sauce is had with spaghetti or whatever kind of pasta you like really.
Video added 2 playlist!
Che c'entra il prezzemolo? Parsley??
Traditionally the meat used for this recipe is Guanciale (pork cheek) but its not in many UK stores sadly.
Too bad Gino stopped making new videos for this channel :(
Bravissimo chef.. Bella merda!!!! 👍🏽👍🏽
You wont get sick. The eggs are cooked but not cooked to the point where they solidify. However, they are piping hot due to the heat of the pasta and the pan.
burro e olio nella carbonara? what?
I know!
*IF MY GRANDMOTHER HAD WHEELS*
She would have been a bike
What does that mean? I don't get it tbh
A Gino, mortacci tua, 😂😂, questa non è la carbonara (this is not really carbonara). Me stai simpatico, mi fai schiantare, ma hai commesso un mucchio d'errori: gravi. E se noi emigranti in UK vogliamo insegnare agli inglesi a cucinare bene, dobbiamo essere rigorosi. Prezzemolo + burro + olio+ hai fatto non una crema, ma una scramble egg: la tua cittadinanza italiana è a rischio 😂😂😂. A Roma te a tirano dietro! 1) guanciale devi usare (ok, pancetta è un alternativa, ma se vuoi fare il purista......) 2) burro + olio: un crimine! 3) devi far rosolare i cubetti di guanciale finché non hai la marmorizzazione del grasso. Togli dalla padella, li metti a riposare e metti il grasso sciolto da parte, che si può usare per la mantecatura). La tradizione vuole che si usino spaghetti (spaghettoni) o rigatoni, che devono essere trafilati al bronzo: rilasciano più amido. Quello da cremosita' alla pasta, soprattutto. Infatti lo spaghetto trafilato al bronzo non lo usi con la bolognese.....! 5) i bucatini vanno con la Amatriciana ad essere tassativi. 6) metà cottura della pasta in pentola, e metà finale nella padella dove hai rosolato il guanciale. Devi risottare usando l'acqua di cottura. Sai cosa è la risottatura vero? Tiri fuori l'amico e hai la crema. 7) per 3 persone: 2 tuorli e 1 uovo intero. Aggiungi pecorino e crei una pastella/zabaione salato. 8) quando la pasta è al dente, fuori fiamma salti, facendo abbassare la temperatura, aggiungi la pastella che fai sciogliere e crei una crema. Com'è hai fatto te, si vedono parti che sono andate in frittata. 9) aggiungi il guanciale. 10) spolveri con pepe e pecorino. 11) il prezzemolo nella carbonara è un crimine: se lo fai a Rome te sdrumano. Un caro abbraccio, ma quella che proponi non è una CARBONARA tradizionale: è una versione a metà strada.....tra Roma e Londra 😂😂😂😂
uh BUTTER ?????!!!!!
oh i see....British Italian
@bobwatters I think it' pretty salty too. Besides, it's not tasty if you add it n the end, uncooked...and too much salt is unhealthy of course.
he is italian, wikipedia it tool
mmmh...non sono molto convinta del burro e del prezzemolo...
pancetta? no dude...
It feel a little meh without Holly with you
Seriously RAW EGGS. that is my only concern. how do you not get sick?
I hope 8 years later you have realized that raw eggs + heat=cooked eggs.
Not considering the pork cheek...in Italy, as well, a lot of people use "pancetta"...the issue here is with the parsley...no fxxxxxx way. I think is accent is manipulated by himself intentionally and his Receipes are adapted to the british style...
Dear Gino, I'm afraid that is not Carbonara pasta that you cooked, and for reasons of SIMPLICITY I will list all the things that are wrong with it:
1) You don't use pancetta for carbonara, let alone SMOKED pancetta - you use GUANCIALE (which is different from pancetta, and you should know it);
2) if you use guanciale, you don't have to heat the it with butter and oil - it will get crispy in its own fat!
3) PARSLEY?? ARE YOU KIDDING ME? PARSLEY INTO CARBONARA?
This just to say: there is nothing wrong in what you cooked of course, I'm sure it's delicious (this is just me being politically correct of course, I'd never eat something like that with PARSLEY), but please don't call it Carbonara.... call it Gino's pasta with egg and parsley, or Gino's parsley with pasta and eggs, or Gino's white pasta... just please don't call it carbonara. Thank you!
paul sander amen
Totally agree with you ☺️
Well... Where I am they don't even have pancetta let alone guanciale. Even bacon is a luxury here. They have lots of fake bacon here but the real deal is hard to find
🙄🙄🙄
How bad : guanciale, and no oil nor butter... What a fail!
Guanciale is not really readily available In the UK, even 2 years later. Had to sub with pancetta.
Mortacci tua e alla regina
hai fatto più danni de Pallotta in un video
Jesus Gino, you've been spending too much time in England with Gordon Ramsay. Butter? Parsley? Smoked Pancetta? 🤦♂️ Talk about scrambling the eggs, you practically left an omelet in the pan after you plaited the pasta. Non Italians bastardising Italian food is one thing, they don't know any better, but there is no excuse for you. This is not a Carbonara!
tu sei matto! guanciale non pancetta e prezzemolo , ma sei fuori di testa?
Che merda
isnt it weird all the glittzy edited videos these chefs make and when they bite into the food they say things like "mmmm delucious,jamie olivers the worst for it.Then you make the recipe and well a lot of them arnet great recipes.Its as if they con you into thinking its great
Gordon Ramsay and his "the most amazing"
"Water that is bollente"?! He doesn't speak a good English at all, considering that he moved to England almost 20 years ago.
Then, I've never seen in my whole life anyone in Italy who cooks pancetta with butter and put parsley on a "carbonara". I thought he was American before I realised he's Itlaian... Oh my God!
I repeat: he moved to Engalnd 20 years ago (not 20 days! ago), so what have your problems of language to do with it? I don't speak a good English, I only studied it by myself a long ago, I never speak it, only seldom write it (as I'm doing here), but I don't live in a country where English is spoken.
I don't care if he cooks that kind of pasta, I don't like he makes people believe that it is an Italian recipe, because it is seems (the way he does) he's showing a menu for tourists... and you know everywhere you go, restaurants for tourist are always worse.
Then I think that if one uploads a video on yt I'm free to give my opinion about it.
The fact I don't know English well is true, I'm not trying to fool anyone.
Sorry if I "touch" God Gino, I won't do it again, reading you I've realised his fans can't understand too much.
This is shit in Italy.
I'm italian, and that's the worst italian accent I've ever heard :D