Jack brings you a (sort-of) authentic way to make classic Italian Carbonara, a rich and creamy pasta dish that’s all about simple ingredients and perfect technique. Using just eggs, Pecorino Romano, guanciale, and pasta, Jack guides you step-by-step through achieving that silky, restaurant-quality sauce without cream.
Discover the secrets behind this timeless recipe as Jack shows you how to balance creamy texture with the bold flavors of crispy guanciale and sharp Pecorino. With tips on everything from the ideal pasta temperature to creating the perfect sauce consistency, this guide will have you making flawless carbonara every time.
VIDEO CHAPTERS
00:00 – Intro
00:08 – Preparing Ingredients
02:14 – Cooking Pasta & Gaunciale
03:21 – Emulsifying the Sauce
06:42 – Tasting the Carbonara
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41 Comments
starchy bottom
Well, not authentic considering the garlic, however I make it exactley the same way and it's the best way to do it….keep up the good work lads. 👌
I've just cooked dinner, eating it while watching this and I'm hungrier than when I started 😂
Love the camaraderie!
I wish guanciale was more accessible in the UK
Missed tidbit : You have to fully lean into the “Justa likea how mama used toa maekk” if you want any sort of reaction
We need a Jack, Will and Brad Leone collab video! Universes colliding make for the best content
Anyone else get Siri pop up on their phone 😂
I use mature cheddar , think it tastes better
Where is the black pepper?
I'm on a diet and can't eat carbs. I have no idea why I'm watching this. Self-torture, HERE WE GO.
Garlic in a carbonara is an absolute must for me.
These eyes are completely focused on the work. I like that.
Yes Chef! Looked amazingly delicious, and I think the term "Authentic" is too over used! You could go a few miles from village to village, or even house to house, in any country in the world, and every dish of the same name, would be subtly different, but they would all claim it to be the most "Authentic". 🙂😋😎❤
Not bad. Absolutely no need for garlic.
Guanciale cut too finely. It should be cut into cubes & briefly fried at high temperature so it’s ‘croccante’.
The pecorino should be very finely grated into crumbs- so it very readily emulsifies.
6/10.
Love your content. But can people please stop saying "Hey Siri, blah blah blah"? I now apparently have an alarm set in 7 hours time. 🤥
Hai legato molto bene .. 👍 mia nonna usava pancetta e guanciale..
Hairlines over the horizon
Italians are often unnecessarily pedantic about their recipes, talk to an old italian who has been cooking their entire lives. they deviate all the time, the Italian cooking philosophy is cook with the best, in season ingredients you can find and let nature do the talking.
Great video! I cook it like this too but without the garlic and it's delicious! I will definitely try it with garlic the next time. I also highly recommend mixing Pecorino Romano with Parmigiano-Reggiano~
I often make a traditional carbonara at home; I don’t think that Italians will get too mad at this, literally the only thing that isn’t canon is the garlic flavour . .
Your techniques for emulsifying and combining are spot on!
I know it says it's not authentic, but from a logical point of view, why not take the Guanciale out of the pan? You've rendered the fat and made it crispy, but then added the pasta and pasta water, then it won't be crispy anymore.
To be honest that's pretty authentic. Just flavoured the fat with garlic.
Love it, from Rotterdam!! 😮
Authentic doesn't mean better. If it did there would be no seasoning, there would be no sauce, there would be nothing beyond raw sustenance. How far back do you go?
The meat was smoking in the pan and obviously went bitter, when this happens I add a tsp of sugar
A heart attack of cheese- I've never used that measurement before
I’d say that’s a pretty decent carbonara that’s AUTHENTIC. A little garlic never hurt anyone!
If you need the modifications of the authentic recipe you are not doing it right
Was expecting cream or smth, glad to see it didn't. Looks great!
Wow. Never seen a chef make carbonarra.
Lost me with the garlic
Coronado Panama 3rd hr of rain, flooding, wet floors and biggest water event in last four years here.
You gave the warning that this wasn't authentic, then proceeded to make carbonara almost exactly the way it's supposed to. You even managed to get guanciale. Adding garlic is the only rogue ingredient, but you removed it before serving which is also how Italians would do it.
Italiam spam in the can comments are Ai driven nonsense
I like how he just brushed off the crushed garlic and no one here mention what happened to it 😀
passta
I'm italian and I've grown so sick of the weird gatekeeping of foods. if it tastes good and you like it just eat it who cares
Just shave it off, chef.
Very nice 👍952❤ and Great recipe ❤ I'm full watching look so very good tasty ❤ ✅🤝❤️✨✨ thank you so much for sharing dear friend 🥰🥰
"Tasty… AF!" Just how Gordon Ramsay would have put it.