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

[MUSIC] Hey everybody.>>Hi guys.>>So welcome back to How to Feed a Loon, I’m Kris.>>And I’m Wesley.>>The Pasta Loon!>>The Pasta Loon! >>Pasta Loon.>>[LAUGH] >>So folks, guess what we’re making? Pasta.>>Yes. >>Yes, we are doing one of our favorite dishes.>>Everything’s our favorite dishes.>>I know. >>But this is one of->>But this is my super duper favorite.>>[LAUGH] It’s a […]

FRESH PASTA ALLA CHITARRA | with Pancetta and Peas

Hey everyone, today we’re gonna make pasta alla chitarra with pancetta and fresh peas. Let’s start by prepping some of our ingredients. Thinly slice some of your red onion, cleaned a few garlic cloves and mince them up, then pick and finely chop your flat leaf parsley. Next grab your pancetta and cut the pieces […]

How to Make Classic Carbonara | Jamie Oliver

意粉!忌廉!煙肉! 忌廉?!? music 大家好, 我們即將會做卡邦尼意粉 一個經典意大利菜式 芝士, 煙肉這些我們都愛吃的, 對吧! 我想給你們我認為最原汁原味的食譜, 所以 我們只需要5種材料 第一 意式煙肉(Guanciale), 這是熏(或腌制)過的豬面頰肉 就如你所見, 這全都是脂肪 這是用鹽醃過的,有些胡椒,是乾身的 這與煙熏煙肉(bacon)有些相似, 用這個亦可以得到不錯的結果 但你可以見到, 對比起這個瘦很多 所以用嘅時候唔好切走D肥嘅部份, 因為我們要用 又或者用腌制煙肉(Pancetta) 接着, 大部份人都會用帕馬臣芝士(Parmesan Cheese) 但其實用義大利綿羊起司(Pecorino Romano)更為傳統 這個是羊奶芝士, 較為碎, 而且味道鹹鹹的 一隻自由放養有機雞蛋 意粉 黑胡椒和蒜頭(自選) 首先, 用雙手揸住意粉, 扭一扭 鬆手, 放進水裏 扭一扭, 咁就唔會黐埋一齊 加少許鹽就可以了 因為芝士和意式煙肉是咸的 意粉大約煮8分鐘 然後處理煙肉 首先切去外皮 然後切大約1cm厚 粗略地切碎至約半cm塊 現在這個煎鍋是冷的 開至中大火 冷鍋下肉是因為我想迫啲油出來 加入煙肉 煎鍋慢慢地加熱 […]

Italian Spaghetti Carbonara Recipe | Classic Italian Carbonara Recipe | Grandpa Kitchen

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