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Sometimes I feel like carbonara...

As the great grandchild of immigrants, I never felt entitled to Italian Citizenship, but it felt great to be welcomed by my ancestors' country. We are all on this Earth together, so the more love the better and the more carbonara the better.

Recipe for 2 People

Ingredients:
180g Bucatini
20g Grana Padano (Sub: Parmesan)
40g Pecorino Romano
1g (8-12 Whole Peppercorns)
100g Guanciale
2 Yolks
1 Whole Egg

Steps:
For MAXIMUM EFFICIENCY for this dish, I’ve included some of the PREP steps that can be done during cooking. If it’s your first time making this dish or you like taking your time, you can do all of the steps labelled PREP before cooking.

Start heating a pot of lightly salted water. The sauce is already pretty salty.
PREP your guanciale by removing the outer layer and slicing into small 1cm blocks.
Fry the guanciale on LOW, allowing the fat to render and the fat to turn translucent.
Once there is a bit of grease in the pan, add your whole peppercorns and toast for 1 minute.
Remove the peppercorns and continue frying the guanciale until golden brown. Then remove from the heat and set aside.
By now, your pasta water has probably reached a boil, add your pasta and cook until 1 minute shy of al dente.
PREP your sauce in a large heatproof bowl by separating your egg yolks, grating your cheese, and grinding the pepper.
After the pasta has cooked for about 5 minutes, add a spoonful of the starchy pasta water to your sauce bowl. Make sure to stir while slowly adding the water OR use a serving dish to cool the pasta water before adding it.
OPTIONAL: Add some or all of the guanciale grease to your sauce bowl. I like adding it all, but I LOVE the taste of guanciale. It’s a strong flavor, so taste to make sure you like it first.
When the pasta is done, add it to your sauce bowl and mix everything vigorously over the steamy pasta pot. Continue mixing until the sauce thickens up, then add some pasta water to thin the sauce to your liking.

#carbonara #italianfood #pasta

61.2K 632

Sometimes I feel like carbonara...

As the great grandchild of immigrants, I never felt entitled to Italian Citizenship, but it felt great to be welcomed by my ancestors' country. We are all on this Earth together, so the more love the better and the more carbonara the better.

Recipe for 2 People

Ingredients:
180g Bucatini
20g Grana Padano (Sub: Parmesan)
40g Pecorino Romano
1g (8-12 Whole Peppercorns)
100g Guanciale
2 Yolks
1 Whole Egg

Steps:
For MAXIMUM EFFICIENCY for this dish, I’ve included some of the PREP steps that can be done during cooking. If it’s your first time making this dish or you like taking your time, you can do all of the steps labelled PREP before cooking.

Start heating a pot of lightly salted water. The sauce is already pretty salty.
PREP your guanciale by removing the outer layer and slicing into small 1cm blocks.
Fry the guanciale on LOW, allowing the fat to render and the fat to turn translucent.
Once there is a bit of grease in the pan, add your whole peppercorns and toast for 1 minute.
Remove the peppercorns and continue frying the guanciale until golden brown. Then remove from the heat and set aside.
By now, your pasta water has probably reached a boil, add your pasta and cook until 1 minute shy of al dente.
PREP your sauce in a large heatproof bowl by separating your egg yolks, grating your cheese, and grinding the pepper.
After the pasta has cooked for about 5 minutes, add a spoonful of the starchy pasta water to your sauce bowl. Make sure to stir while slowly adding the water OR use a serving dish to cool the pasta water before adding it.
OPTIONAL: Add some or all of the guanciale grease to your sauce bowl. I like adding it all, but I LOVE the taste of guanciale. It’s a strong flavor, so taste to make sure you like it first.
When the pasta is done, add it to your sauce bowl and mix everything vigorously over the steamy pasta pot. Continue mixing until the sauce thickens up, then add some pasta water to thin the sauce to your liking.

#carbonara #italianfood #pasta

5.1K 248

Saving money has never been easier...

Just kidding. Couldn't have done it without Drevos
https://drevos-international.com/?utm_source=triggtube


Smoked Salmon (aka Nova Lox)
1. Buy a huge piece of salmon and cure it in a mix of 2 parts salt and 1 part brown sugar with a pinch of optional dill. I used about 5% of the total salmon weight in total curing mix.

2. Wrap it in plastic wrap and put it in the fridge on a baking tray for two days. Make sure to use a tray with a lip because it will probably leak some.

3. Rinse with water and pat fully dry before smoking for 2 hours below 80 degrees Farenheit.

4. Then just eat it however you'd like. You can also slice it thin and store in the fridge between parchment paper sheets. It thaws wonderfully.

#cooking #smokedmeat #lox #salmon #barbeque

27.9K 425

Your knife is truly the most important tool in the kitchen, and even though many knives are made with "dishwasher safe" materials, it's really the fine edge that you should be concerned with. When putting them in the dishwasher, they get banged around, dulling that fine edge. That's why I love partnering with @Zwilling_usa for educational videos like this. They have been making fantastic knives out of the best materials for almost 300 years, so I always have an edge that I can count on. The Zwilling Pro I used in this video is made of German stainless steel and is definitely the knife that I use in most of my videos because it is sharp enough to cut smoothly, but durable enough to be left dirty for an hour or so while I get distracted by my next shot. Haha. The curved bolster gives you that extra bit of control when using a pinch grip, which makes a big difference. If you're looking to invest in practical kitchen tools, the Zwilling Pro is one I'd recommend. Find the link in my bio for more details.

#ad #zwilling #cooking #knives #foodscience

26.4K 390

People go crazy for carbonara. It’s not an everyday kind of dish, but when the craving hits… nothing else will do. Here is how to make it perfectly every time with a creamy sauce in under 15 minutes. It's so good and so easy, you'll make it all the time, but please consult your cardiologist before eating this on a daily basis.

For guanciale or other Italian ingredients, check out https://www.donatoonlinestore.com - I’ve been buying from them since before I made videos, and they agreed to give anyone who uses the code TRIGGTUBE a free gift with their order. I’m not sponsored or on commission, so it’s just a nice thing that they agreed to do for people who watch my videos. They rock.

Recipe for 2 People*
*(When scaling the recipe for more people, do NOT scale the whole egg)

Ingredients: (Start here... but always measure with your tongue, your stomach, and your heart.)
180g Bucatini (6oz)
20g Grated Grana Padano (2.5 Tbsp) - Sub: Parmesan
40g Grated Pecorino Romano (5 Tbsp)
8-12 Whole Peppercorns (1g or 1/4 tsp)
100g Guanciale (3.5 oz)
2 Yolks
1 Whole Egg*

Steps:
For MAXIMUM EFFICIENCY for this dish, I’ve included some of the PREP steps that can be done during cooking. If it’s your first time making this dish or you like taking your time, you can do all of the steps labelled PREP before cooking.

Start heating a pot of lightly salted water. The sauce is already pretty salty.
PREP your guanciale by removing the outer layer and slicing into small 1cm blocks.
Fry the guanciale on LOW, allowing the fat to render and the fat to turn translucent.
Once there is a bit of grease in the pan, add your whole peppercorns and toast for 1 minute.
Remove the peppercorns and continue frying the guanciale until golden brown. Then remove from the heat and set aside.
By now, your pasta water has probably reached a boil, add your pasta and cook until 1 minute shy of al dente.
PREP your sauce in a large heatproof bowl by separating your egg yolks, grating your cheese, and grinding the pepper.
After the pasta has cooked for about 5 minutes, add a spoonful of the starchy pasta water to your sauce bowl. Make sure to stir while slowly adding the water OR use a serving dish to cool the pasta water before adding it.
OPTIONAL: Add some or all of the guanciale grease to your sauce bowl. I like adding it all, but I LOVE the taste of guanciale. It’s a strong flavor, so taste to make sure you like it first.
When the pasta is done, add it to your sauce bowl and mix everything vigorously over the steamy pasta pot. Continue mixing until the sauce thickens up, then add some pasta water to thin the sauce to your liking. OPTIONAL: Pour the pasta water onto a serving dish before adding it to the bowl.
Mix in some of the guanciale. Then plate the pasta with a garnish of more guanciale, more pecorino, and more black pepper.
Take a pic, tag me, and let me know what you think!

Intro 00:00
5 Ingredients 00:43
Pasta 01:04
Guanciale 02:04
Cheese 04:05
Eggs 06:22
Pepper 06:44
Recipe 06:59
2 Final Tips 10:56

2K 281

How to Grow Your Own Parmesan Cheese...

Never buy Parmigiano Reggiano. Just fully submerge your leftover cheese or cheese rind in some raw heavy cream, and in 24 hours, you have more cheese. This recipe only works on April 1, so try it today or wait till next year 😜

#italianfood #cooking #cheese #cheeselover

271.4K 4.3K

The Best Marshmallows in the World

I’m shocked at how easy this recipe was. I made a double batch, because I used it for Rice Krispie treats, but here is the single batch recipe.

Ingredients:
14g Gelatin (2 standard packets)
120g Water (Divided)
160g Corn Syrup
150g Sugar
Pinch Salt
5g Vanilla Extract
15g Powdered Sugar
15g Cornstarch

Mix the gelatin packets with 60g of the Water.

Put the rest of the water into a pot with the corn syrup, sugar and salt. Then heat on low till bubbling and clear. Then cut the heat and let it cool for 5-7 minutes.

During this time, mix the powdered sugar and corn starch, and sift it into your baking tray. Just enough to cover the bottom. You'll use the rest of this powder later. For a single batch, use an 8x8, but for a double batch, use 9x13. (Glass or ceramic preferred)

Once cooled, pour the melted sugar into the gelatin as if mixes. (BE CAREFUL: THE SUGAR IS SUPER HOT). Gradually increase the speed till high, then whip till fluffy - about 10 minutes.

Once whipped, add the vanilla, and whip for another 20 seconds before pouring into the baking dish.

Smooth everything out and let that sit for 6 hours.

When you're ready to cut the mallows, use a wet knife, and just dust the marshmallow slab with the starch and sugar powder whenever things get sticky.

Enjoy!!

#hotchocolate #marshmallows #cooking #recipe #dessert

718.9K 2.9K

Which rolling knife sharpeners ACTUALLY work?

I tested 4 different rolling knife sharpeners from different price points, and the BIG takeaway wasn't about price. There was one brand that outperformed even the more expensive options. The original @horl1993. It was so much better that after I performed these tests, they asked me to make this #ad to spread the word about their new options.

The Horl 2 is the classic model and an awesome option for advanced sharpening, but the new Horl 3 cruise is a trimmed down, efficient and easy option for those who just want a sharp knife.

The knock offs had issues with the grit wearing down, and as you can tell from the noises in this video, the mechanisms inside would easily get jammed up and stop working completely. For more details, check out the longer video on my channel.

#knifesharpening #cooking #horlpartner #horl1993

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Italy's First Carbonara?

Straight from La Cucina Italiana... here is the first recorded Carbonara recipe.

400g spaghetti
150g pancetta
100g gruyere cheese
2 eggs
1 clove of garlic
Salt
Pepper

Method:
Heat plenty of salted water to cook the pasta.

Chop the pancetta and cut the gruyère cheese into small cubes.

Once the water comes to a boil, add the spaghetti and stir. Let cook for about 15 minutes, depending on the size of the spaghetti, and drain well: remember that spaghetti is better when served al dente.

Pour the eggs into a bowl, and whisk them with a fork as if you were preparing an omelet. Put the bacon and crushed garlic (which will then be removed) in a large pan to fry.

Add the spaghetti, eggs, gruyere, and plenty of pepper.

Stir well, continuing to do so until the egg mixture starts to thicken. Then pour the spaghetti onto the serving plate and serve immediately.

#carbonara #pasta #italianfood #cooking

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