The speaker, a chef with Italian and French heritage, presents a recipe for traditional Italian spaghetti carbonara. The recipe involves cooking spaghetti, guanciale (Italian cured pork jowl), and a cream made from eggs, Pecorino Romano cheese, and Parmigiano-Reggiano cheese.
The chef emphasizes the importance of using high-quality ingredients, such as guanciale, and not using cream or bacon, which are common substitutions in non-traditional carbonara recipes. The chef also stresses the need to cook the spaghetti al dente and to not overcook the dish.
The recipe involves cooking the guanciale in a pan until the fat is melted, then adding the cooked spaghetti, cream mixture, and some pasta water to create a creamy sauce. The dish is finished with additional Pecorino Romano cheese and guanciale on top.
Throughout the video, the chef provides tips and explanations for each step of the recipe, as well as anecdotes about Italian cuisine and cooking techniques. The final dish is presented as a beautiful and delicious spaghetti carbonara.
Here are the key facts extracted from the text:
1. The recipe is for traditional Spaghetti Carbonara.
2. The chef is half Italian and half French.
3. The chef is using "spaghettoni" or big spaghetti for the recipe.
4. Guanciale is the preferred ingredient, but pancetta or bacon can be used as substitutes.
5. Guanciale is the cheek of the pig and has a lot of flavor and fat.
6. The skin of the guanciale should be removed before using it.
7. The guanciale should be cooked slowly to melt the fat without bruising the delicate meat.
8. Pecorino Romano and Parmigiano-Reggiano cheese are used in the recipe.
9. The recipe does not include cream, but rather a mixture of egg, cheese, and pasta water.
10. The pasta should be cooked al dente, which means firm to the bite.
11. The pasta takes about 10-12 minutes to cook, depending on the brand.
12. The heat should be low when mixing the pasta with the egg and cheese mixture to avoid scrambling the eggs.
13. A little pasta water can be added to the mixture to create a creamy consistency.
14. The dish is finished with a sprinkle of Pecorino Romano cheese and a piece of guanciale on top.
15. The recipe is a traditional Italian recipe, and the chef is trying to make it as authentic as possible.