Eric: Hey everyone, welcome to gardenfork. My friend Bill is here and he’s on the camera for me today.
Bill: Hi.
Eric: Today we’re going to make carbonara which is probably one of my favorite foods. Because it taste really good, it’s really simple to make and it has the basically it has the four major groups that has bacon, cheese, eggs, and pasta. And with this combination, you can’t really go wrong.
Carbonara is basically you cooked down the bacon, you boil the pasta and then you mix the grated cheese with two raw or four raw eggs in what you want to do. And then the heat from the pasta when you combined it with the cheese and the egg cooks the eggs a little bit and makes a really nice sauce. You add the bacon and then you eat it. And it’s really good.
All right so here we go. The first thing you have to do, you can use paceatta or you can use the bacon I like this thick sliced slapped bacon. Bill likes pancetta he was a little__1:28 that I didn’t get it.
Bill: Right.
Eric: But I don’t think you could taste the difference?
Bill: Oh you’re kidding.
Eric: Your pallets more refined than mine.
Bill: Oh yeah, well.
Eric: This is a quite a bit of bacon here. This is 20 ounces and we don’t need nearly that much bacon for pancetta. You want like to 6 to 8 ounces of bacon so we have a little math here. I don’t have a scale so what we’re going to do is just do a simple math so that’s about 8 ounces there right.
You keep this all together and you can cube it, you can slab it you know. Basically what we’re going to do is just we’re going to cut it.
Female: You could smell it.
Eric: And we’re going to render it, that’s what they call render the bacon. What we’re going to make is kind of crispy little squares of bacon. And then we’re going to cook it down and draw off most of the fat because you don’t want to be its like bacon grease and pasta. You wanted to be a little bacon flavor with some cheese and egg in it s well.
It’s doesn’t have to be perfect you know again, you know it’s gardenfork.
Bill: The sauce pan is very thick and rich.
Eric: This is all I have.
Bill: Um hmm.
Eric: So it’s ok?
Bill: All right. So—
Eric: Oh I cast iron?
Female: Yes you did. You’re getting bumped on the street.
Eric: So I have to be more traditional. Oww! That’s hot. We’ll use this instead. Watch this I’ll use my little thing here, is that pretty fancy?
Bill: Great, and why do you using the spraying of the water?
Eric: So you take the water over there.
Bill: Ah yes.
Eric: It works is that ok?
Female: What do you think Frisbee is waiting for us?
Bill: All right.
Eric: Very low tech stove we have here.
Bill: Can be.
Eric: I love the smell of the bacon.
Bill: You did?
Eric: I’m a vegetarian but I can smell the bacon.
Bill: Well ok.
Eric: There are a Brazilian carbonara recipes out there. So this is kind of the Arab version, you can wrap it up or down how much you want. Some people put more egg in. In my friends mark, Scarborough of wine stains, bought the ultimate cookbook. They suggest a little bit of cream with the egg because what’s your problem here is when you’re adding the raw egg to the hot pasta the egg can turn into scramble eggs. So with a little bit of cream, it kind of smoothes it out and it kind of preventive it off from becoming scrambled eggs.
So you see now this is going to nicely and crisp like that. This is done, so we’re going to drain this up. We’re going to keep a tablespoon of the bacon grease, we’re going to grate some cheese mix it up with 2 eggs and that’s it. It taste great and it has the 4 food groups bacon, eggs, cheese and pasta.
So while the water is boiling, the bacon is done and we have a little sample here. This could be a little smaller then I cut it but you know. So you need about a cup of cheese. Back to the show.
Bill: Back to the show.
Eric: I’m going to scramble two eggs, stop.
Female: I’m imitating the packed lunch.
Eric: Oh, let’s put it.
Female: What’s going on?
Eric: Ideally you should have a taller pasta pallet a lot of water but I was wearing a pasta pots at the basement, now I use to forget to get it.
Bill: Yeah, I read that book you know, most of the dorm leek comes from North Dakota.
Female: Oh. North Dakota.
Eric: That’s from the ultimate cookbook, Bruce and Mark Scarborough’s book.
Female: Happens to be right here.
Bill: yup, there it is.
Eric: Did you set the timer?
Bill: I did not.
Eric: So, and then you add the cheese into here? Another key ingredient of carbonara is pepper. Not pepper out of the can but freshly ground pepper.
Female: This pepper came out of the coffee thing.
Eric: This is a Turkish coffee grinder.
Female: Now, are those raw eggs?
Eric: Yeah, but they will cook don’t worry. The heat of the pasta is basically as soon as the pasta is done. We’re going to dump it out, we’re going to warm a bowl with the hot water from the pasta. Put the pasta in, put the bacon in and put our egg mixture and it about two seconds, booms. It makes an amazing silky sauce and then you eat it as soon as you can.
Female: Come here Jean, fetch it.
Bill: We’re ready.
Female: Does it have some tooth?
Eric: Yup, that’s easy. All right so we take our pasta.
Female: Careful.
Eric: The strainer is in our serving bowl, it goes like that.
Bill: How ingenious. Warms up the bowl
Eric: Warms up the bowl.
Female: You’re going to burn the sponge.
Eric: No, I’m not going to burn the sponge. Ok so we have very hot bowl here. You’re steaming the lens of the camera. Pasta goes back into our serving bowl.
Bill: All right.
Female: Voila.
Eric: The egg mixture goes in.
Female: It’s almost like the last time.
Eric: Quick, bacon. Remember you pour it off, you’ve poured off mostly of the bacon fat alright. So about a tablespoon of the bacon fat, you have to do this very quickly alright. And then you mix this together, the trick here is to make sure you don’t make scrambled eggs but to make carbonara. Oh man it’s quite good.
Female: No way, I don’t see any flagellation.
Eric: No it’s fine, I’m just over reacting.
Female: Let me see that.
Eric: Okay I was a little anxious there because the other pressure on the mix. But this looks amazing and it taste.
Bill: It will taste amazing as well.
Eric: It’s really key to pre just heat up the bowl whenever going to strain your pasta in. Just put the bowl in, just pour it right in heats up the bowl really nicely and the bowl stays warm.
Bill: It’s really good.
Eric: Ok, dinner time.
Bill: Some wine perhaps.
Eric: Some wine, and it looks great, it just has this golden color which I love. Ok so there you go carbonara, very easy to make. Some of us you can make it with just bacon, some people prefer pancetta but thank you for watching. Come to the website www Gradenfork.tv send us some email, tell us what you think, tell us the dish you want us to cook or tell us some gardening tip you have. Send us a video if you want all right?
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