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Hi folks welcome back to Food Tube. John Quilter, food busker in the house and.
Nina Nesbitt Oh yes and we're rocking up a carbonara, your
favourite dish. My favourite dish.
You're a bit limited on the foodie front, am I right?
Yeah I have five meals that I just rotate around. So carbonara's my main one.
Okay, so I've got to get this right. I reckon you like the creamy vibe of the carbonara,
am I right? You're right.
Okay, so this is a kind of a purest one we're doing. Just egg yolks, I think you're going
to love it. Okay, so to start off with, water's boiling
we're going to take our spaghetti. Give it a little twist and drop it in. Then I want
you to put the yolks in here, egg whites in here. Are you confident on cracking an egg.
No. Haha, let me try and show you one.
I'll try not to get the shell So like this, open it up and then just drop
the white into there. Then you just put it in again and you see how you just separate
it out. yeah.
And then egg yolk in there. Okay? Right.
Okay, so what you do is, we've just got this beautiful smoked streaky bacon, pancetta and
we're just going to take the top off. Oh yeah. You're there you're doing cool, you're doing
cool. Look at that. Look at that, and the confidence, I'm loving
it. Okay. I've got a little bit hanging off.
And I don't mind if there's a little bit of egg white in there. That's cool.
So with the pancetta, we're taking the top off. What we're going to do is take some thick
slices off. Three nice slices off this. And then we're going to put them into nice lardons.
Which is just, nice, beautiful. See these bad boys here. And see that fat in there.
it's kind of got so much flavour and it's just going to release the loving. Ans that's
what makes your carbonara so delicious. Hahaha! You're doing cool, you're doing good.
I'm still very happy. Now we're going to get the stove on, you want to get that nice and
hot because we want to release all that fat. Sometimes people use parmesan cheese, we're
going to use pecorrino. That's like a classic cheese you should use. We've got about four
egg yolks and what we want is about just under, I reckon that's about 75 grams worth of cheese.
And then you're going to grate this into your yolks.
Now we're going to get some parsley ready just want to chop this up so.
What does this do? So this is like all the creaminess, this has
all the smokeyness and then the parsley gives it a real earthy vibe. It's really awesome.
Right I'm going to start off with the bacon. So we're just going to get a little drizzle
of oil in there. Let's whisk that together. What you're essentially doing, this is the
creamy yolkyness that coats all the spaghetti and makes it delicious. There you go. Take
it up a notch, Pancetta into the pan, a little bit of butter
as well. And that just really makes it really moreish. And now we've got kind of an illegal
ingredient. This i smoked garlic powder. Usually you just use garlic.
Yeah. This is going to add to the smokeyness and
moreishness. This is going to be delish. And we'll put that into the egg. So okay, I want.
With the bacon I want to get it nice and caramelised, so the natural sugars start caramelising and
you get that beautiful slightly burnt vibe. Delish.
What I'm going to do now is take it off the heat, and just let that calm down and we're
just going to add the garlic powder in there and that will kind of release the flavour.
Do all carbonara's have that? No, so most carbonara's will just have garlic
but this one. Can you smell that now? Smells much better, much more flavour.
Oh yeah. What do you actually cook?
Microwave meals or. Okay, that's not cooking.
I can cook pasta with a tomato and basil sauce, but I don't make the sauce. I think once I've
eaten it and I like it, it will be constant. I think that's what it is you now. I think
once you do something and you, and you cook it and you think yeah I got that right, you
just want to keep going and do it again. So where are you at at the moment? What's
your latest thing?! Well I had my first single, and I just wanted
to see my friends again so I was like can I just go back to Glasgow, so yeah just went
on a night out and we filmed it and it ended up being the video.
Awesome. Yeah it was good fun. Definitely.
And you've got another single out soon. Yeah another single in July, it's called way
of the world and that's kind of about finding your way in the world.
My little tip for doing spaghetti is, once you've drained it I like to season it in there,
so just a little bit of salt, because we've got a lot. And then some pepper, if you do
it this way you can see the seasoning on the spaghetti to know exactly how much you're
putting on. You don't want to fo for the cheap stuff.
Yeah. You know you want to go for the good egg pasta.
So we've got the eggs and the peccorino ready. We've got the bacon and the parmesan ready.
We just waiting for the spaghetti to be ready. Before that we're just going to season this.
So pepper Okay, so now what we're going to do is take
the spaghetti and we're going to add it to the sauce you've made. So just give that a
stir around with those. So what's going to happen is as the spaghetti
goes round it's going to cook the eggs because it's hot and it's just going to. That's it.
Perfect. We'll get a bit of parsley to garnish with.
See you've got the moves, I knew you've got the moves. And now what we're going to do
is whack that lot in here. Do I just tip it in?
Yeah, go for it. Perfect. And then. So that's got all the egg in there, now what we're doing
is mixing all the other ingredients in there. Ahhh.
That looks nice,. And then just, we're going to put that in
a bowl okay. Okay, so we've got a little bit of parsley to garnish off with and then we're
going to put a bit of extra cheese. Okay, then a little bit of fresh cracked pepper.
Are you ready? I'm ready.
Okay, this is without cream, so it's going to be interesting to see what you think.
It's delicious. Genuinely delicious. Thank you very much for teaching me how to cook
non creamy carbonara. It's probably healthier as well isn't it because it's got less cream
in it. See, it's win win.
Can I have the whole bowl. Yes.
Thank you! So that's my spaghetti carbonara with the
secret lethal weapon ingredient of smoked garlic powder.
Nina Nesbitt, John Quilter Food Busking. Thanks YouTube.