Italian Cuisine | CLASSIC PASTA CARBONARA | How To Feed a Loon

Italian Cuisine | CLASSIC PASTA CARBONARA | How To Feed a Loon



hey guys welcome back to how to feed a loon I'm Chris and I'm Wesley the so folks guess what we're making paws yeah yes we were doing one of our favorite dishes everything's our favorite digital this is my my super duper paper it's a super different it's it's a classic Italian dish it comes from the Rome region of Italy it is absolutely delicious good know wonderful and the great brilliant thing about it is that it's really we've been saying this a lot lately we've been showing you how to make easy recipes that taste like they came from your yes favorite razor in cooking but this is one of those it's so you're gonna be shocked I mean get ready you're gonna be shocked this is this is great easy yeah this is I could actually prepare this meal with no help from him yeah well so ever we won't wait on that okay so let's get into it okay so what we started off with a half a pound that's 8 ounces of chopped pancetta pancetta is basically just Italian bacon it's pork it's delicious it's cured it's beautiful what I like to do is see if you can a lot of times they already have it where it's already diced and cut for you but if not you can get it you know go to your local deli get it sliced and then you can dice it yourself in a pinch if you can't find that you can just use some good old smoked bacon yeah I mean this has got a little more salt to your taste it's gotta they just something that there's something to the Italian this oh so I got a nice hot a large skillet I'm heated it over meeting well medium medium-high heat dump that that pancetta in there and didn't let it cook for about 5 minutes it's like bacon so it's gonna start to render some fat it shouldn't render too much you don't really want after you've cooked it for about 4 minutes it's gonna start to get crispy it's at this point that if you've got too much fat that's rendered say over 2 tablespoons then get a spoon and take it out but whenever I did this it's just it's perfect then I had it's good a little fat a little bacon grease goes a long way so anyway then we add into that five cloves that have been nicely minced garlic five cloves of garlic thank you it's been a long day anyway it's absolutely heavenly smelling in here right now this is good so then we let that cook for about another four minutes so this is all nice and beautifully crisp garlic is is translucent gorgeous back here I've got some heavily salted water it's like sea water and I put in some bucatini oh I love bucatini Dean yeah but it's a little thicker than the spaghetti it's like spaghetti but it's it's actually got a little hole the girls down the middle it's tubular and I think that's what bucatini means but like with whole but anyway right if you don't you can't find bucatini you can just certainly use any kind of just like a long spaghetti like spaghetti linguini fettuccini anything I wouldn't use any an angel pasta because this is a Julie hair yeah angel hair pasta yeah pasta because this is a it's not a it's creamy it's a Creole hair is good for legs it's just a dirty little really cling to the pasta okay so now this is almost done you want to cook that till it's al dente boogity boogity knees a little thicker so just follow your package directions on how fast we've got our beautiful pasta bowl so whatever bowl you're gonna serve this in we've got four just good old egg yes that he is adding to the part this is the sauce yeah now you may be thinking wow raw eggs I don't know about that I'm not you know rocky when he used to eat the raw egg gosh I'm dating myself it it's okay because all the hot pasta and everything is gonna go in there yeah gonna cook it it's not gonna scramble it it's gonna dress it just till it's perfect yeah so I just put a quarter of a cup of pecker pecker I always want to say picker a Chino there's a Pecha Richie no no it's hecka Romana pecorino romano you can also use parmesan yeah and it wasn't a half a cup it was three quarters over that's why I said three quarters when you said Africa Isaac quarters well tell us what I said people okay go ahead while he continues to talk once that finally gets mixed together you can just yeah yeah jiggly with it I try not to jiggle when I do think well that's only when he's sleeping I'm kidding so he knew it all right that's good that's perfect now we're just gonna take this i've actually listened to you for a while yeah and it was bad delayed that's why don't listen to you because i never say anything insulting okay now so we're that's the base of this gorgeous awesome look how easy that is so now this is beautifully cooked sweat to do that's good you get a little exercising so now I've got my nice little pasta a boiling double thing here if you don't have one of those no problem just you know you get your colander like we've all done drain the pasta but that's really important save a cup at least a cup of this pasta water it's good and starchy and I just love using my gloves it's good and starchy and you can do gloves those are but they they're they're seasons so anyway they're like us a seasoned okay so now I'm just gonna drain this hopefully I won't there's always wants to fall okay while that's draining just a little bit okay you're good yeah well I'm just sitting here waiting for it oh good well waiting waiting for some hot pasta so that pasta literally just goes right in there this is so easy I mean that I mean I'm so excited for this I get excited I'm getting a facial to it served so many purposes and then what he's doing is he's just just getting a couple of pair of you know good old utensils just mixing you mix it all together look it'll always say that's so crazy I thought pasta carbonara literally had like a cream sauce no just it's this get a good quality cheese pecorino romano is really nice parmesan you know is really good look at that and that just melts and then that egg just gets in there and it really does I think we do need a little a little bit of cream sauce oh absolutely now I I usually start off with about a half a cotton q and then um it just it absorbs it and again I think male sex yeah definite yeah now we could now the just so you know you probably know this but if you don't pancetta you know it's it's cured so there's some gonna be a salt content are yeah so you do be careful as you're adding salt yes you don't need to any long very careful because I attended over salt anyway yeah well easy to do you know you know and then now this is some freshly ground pepper and looking bad so there's nothing more magical I think you know like in Italy or your favorite Italian restaurant just to get some mobile fresh pasta mix it in with just some simple olive oils the last time you made it made it with your fresh pasta you can use this with homemade pasta we have the recipe on the blog or you just like have you ever been to a restaurant where they have front they bring out fresh pasta and they have this giant cheese wheel and then they just put it in the cheese will and oh thanks it in the mass and then bring it out and put a little pepper on there yes it's it's the simplicity of it and the good quality is what just puts it over the top that looks great you know what it needs no it's perfect it's perfect yeah you know what it does need what does it need leave a little green it does so we've got some fresh parsley you know that's always a nice touch it's nice and peppery it's also just beautiful look at that tell me that you bring that to your table and then everybody would come to the table and say say come on real good all right Chris all right I think it's time for me to try it how about y'all I think you maybe run okay okay this over scooch it yeah give it a good old scooches couch it oh it's so beautiful I almost don't want to touch it but I'm going to yeah now pull it up high okay now now you know the if you really do it kind of fun and then you know when you do it kind of give it a little twist you have a little twist Oh perfect oh look at that simple and delicious it's like my children I think it's so beautiful alright enough of that what's eating my gosh okay well I'm glad you've got your oh you know what I think I'm gonna do little bit more garnish it was a little more I mean I mean whoo look at that that's beautiful that's so pretty and I love all this low yeah a little on their own there that's oh gosh all right okay kids feel excited I love this oh okay I'm gonna get my pasta spoon that took minutes yeah minutes all right but it'll take me longer to eat it well it won't be the first time sitting just watching twirl your noodles mean salivate system elevator talk to me learn I cannot believe the taste that this has is it an incredible it takes a few minutes it's cheese with some eggs to keep it make that nice cheesy sauce and and pancetta and some touch of love as well there's that I tell you I always say this leave it to the French because you know they know how to make just the simplest the most beautiful and leave it to the Italians because this is a dish that it's spectacular taste and is so easy to make okay no really noisy whenever you I forgot to tell you Oh is there something you wanted to tell me maybe what this is a hundred percent later play excited to hear that you don't know takes and take it over there so you don't okay I will Oh y'all this is so good you can get this super duper easy recipe on how to feed a loon as always calm and anymore yeah yeah and be sure to go to all of our social media and share and I complete please do that look at that we love you guys and I know you guys do that for us we appreciate it so much keep doing it it means the world and you guys work over everybody my belly as well wow that is so good I know I'm so happy Wow you know buon appetito thus I will come on carbonara now if you like what you saw make sure you subscribe to our YouTube channel that's right good for more great Italian recipes please subscribe look away tell you

10 thoughts on “Italian Cuisine | CLASSIC PASTA CARBONARA | How To Feed a Loon

  • Quickest cooked dish in the world apart from an omelette – certainly the quickest pasta dish there is as you can do the whole thing while the pasta boils. LOVE it. Including for dinner by myself as it's easy to scale down – just use one egg and however much of everything else suits you. Good to see no cream – it really doesn't need it. Bellissimo!

  • THANK YOU THANK YOU THANK YOU for a real carbonara! So many recipes add heavy cream, and that just isn't the correct Italian way. Delicious, yes, but this is so much more simple. Love it! (If you can ever get it, guanciale – cured pig cheek – is even better than pancetta.)

  • OMG, I will get the ingredients tomorrow and I will make that pasta 🍝 for lunch. What drink can you pair with that pasta carbonara?

  • Love pasta. So yummy. Looks so great. Your kitchen is so pretty. Have a great weekend…from Indiana 😊. A pasta facial…lol. beautiful pasta bowl.
    You guys are so much fun to watch.

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