How Carbonara Became Italy's Most Controversial Dish (With 4 Historic Recipes) скачать в хорошем качестве

How Carbonara Became Italy's Most Controversial Dish (With 4 Historic Recipes)

Carbonara is one of the most misunderstood dishes on the internet. People think it is rigid and strict, but the true history is about change, evolution and experimentation. There is no better example of the creativity and adaptation of Italian food. GUANCIALE SUPPLIER: you're here looking for some smoked guanciale, check out https://donatoonlinestore.com/ - I've been ordering from them since before I made cooking videos. I reached out to see if they could do anything for curious carbonara cooks, and they were nice enough to give my subscribers a free gift with every order that uses the code TRIGGTUBE. (Not Sponsored) As with anything on the internet, it is important to check your facts, so here of some of the sources AND the cross-references that I used in this video. The list is not exhaustive of my research, but if you’d like to see the stories behind the stories in this video, please check these out. And the recipes can be found in their original formats here… The First Recipe 1952 https://babel.hathitrust.org/cgi/pt?i... La ricetta Originale 1954 https://www.lacucinaitaliana.com/ital... 3 Starbonara https://blog.xtrawine.com/en/the-orig... My Trendy Carbonara (2 Servings) www.triggtube.com 180g Bucatini 1g Ground Pepper ( 1/2 tsp) 20g Parm 40g Pecorino 100g Guanciale 2 Yolks 1 Whole Egg While the pasta cooks, fry the guanciale on low heat using a dash of water to cool off the pan if it ever gets too hot. Cook until crispy on the outside and still chewy on the inside. Strain and set aside, saving the grease for the sauce. Cream together the eggs, cheese, freshly ground black pepper, and some of the guanciale grease in a large metal bowl. Add the pasta and a scoop of pasta water and stir in the bowl above the boiling pasta water until the sauce thickens into a cream. (This method is called a bain marie or double boiler if you’d like to learn more about it. I’ll go more in depth in my recipe video.) Lastly, once the sauce is to your liking, toss in the guanciale and serve. Eat IMMEDIATELY. SOURCES Tons of Alternative Recipes Not Featured but Mentioned https://www.ricettestoriche.it/2018/0... Stories https://parmigianoreggiano.us/do-you-... More Stories https://www.lacucinaitaliana.com/ital... Even More Stories https://scapimag.com/2024/01/31/carbo.... https://passionatefoodie.blogspot.com... Storie in Italiano https://www.dissapore.com/cucina/carb... 00:00 Intro 01:05 Origins 01:50 First Carbonara 03:48 Recipe 05:22 Original Italian Carbonara 06:15 Recipe 08:01 Michelin Star Carbonara 09:54 Recipe 11:11 Trendy Carbonara 14:19 Recipe 15:05 Rex Carbonarum