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Hi, this is Rich Buccola here in New York City and today on behalf of Expert Village,
we're going to show you how to make Fettuccine Carbonara. We're back. And I just want to
let you know, you can do a couple of things while this is going on. Now that bacon is
cooking in the back, so I'm multi tasking and going to start chopping up my onion. We
don't want that bacon to cook like Sunday morning breakfast bacon for your eggs. We
just want to get the fat out of it. We want the juice of that, the grease of the bacon
because we're going to actually use that in our carbonara sauce. So remember on a slow
flame. We're going to give it a little toss. I'm going to show it to you later. We're going
to see what it looks like. I'm just going to come over here, I'm going to cut my onion.
I'm going to cut one side, going to cut the other. Just push that off to the side. Cut
the onion in half. And this is a real fast way to chop an onion. Just peel back your,
even your first layer of skin. Sometimes I pull it back because it's brown I don't like
that. Just want it to look real nice. And chop your onion. Get your onion all chopped
up. And what we'll do is by the time this onion is chopped, we're going to take out
all that bacon, reserve some of the bacon fat and put the onion in just to get it translucent.
Going to throw that in for about two to three minutes. Then we'll throw our garlic, our
minced garlic and get that to open up. And then we're going to just keep it going. Going
to show you how easy this is. Come back. We're going to chop this onion for you.