Transcript for TikTok ‘Pasta Queen’ shares easy carbonara dish
Thank you for that. Now we go to our ultimate pasta week, this morning we're cooking up carbonara. Our viewers are joining in on te fun whipping up the classic dish and joining us now is tiktok's reigning pasta queen Nadia Caterina Munno. And, Nadia, good morning to you, first of all, and also I want to talk about something "The new York Times" created an uproar with a couple of months ago and published a recipe for smoky tomato carbonara. We want to know where you stand. Can it be carbonara with tomatoes? No, it can't. Here is why, Michael. The carbonara was created in Rome by our Roman chef as a gift to the American troops that liberated Italy during the second World War, so you don't want to mess with that. No, we're not messing with that so your answer is no. I'm sticking with you because you know more about this than I do. Now we'll start cooking. We've been watching Lara cook all morning long. Only four ingredients in the dish. What do we start with? Okay, first you're going to have your pasta water on, toss the spaghetti in while you're seasoning your pancetta. You want it light golden but not dry and too greasy so we've done that, it releases all the oils that you'll be using to create the perfect mixture of beauty just like you are. Ooh, okay. Are we cooking or are we cooking? And we cooking, of course, we are. So what you want to do is then create your sauce, which is very simply made with egg yolks and you want one egg yolk per one sweet, add one extra for the pot. I like that. One thing I wanted to mention, Michael, is you want to use pasta which has been made with a bronze dye, okay? Why, because the bronze dye creates a rough surface and that's what holes your sauce. So it's very important when you go and buy it in the store you check out the packaging which says bronze dyed and dried at low temperature. It's the best tasting pasta. That's some great advice right there. And now -- Exactly. When we have the pasta cooking as well what are the tips to making the pasta perfect? So the pasta, first of all, of course, you got taking it out Al Dente is the best, most important part so you want to time it right. We're making the sauce with one egg yolk per person and about one-third of a cup of pecorino Romano cheese per person. You toss it in and you get yourself a whisk and you whisk it all together, okay? You want to make it nice and creamy and then you're going to get yourself a pepper mill and you're going to want to scrunch. A spoon of pepper into your mixture, okay. That makes a nice beautiful carbonara taste. And then once you got the cream done, you can also add a little bit of one shallot and oils to your egg mix and pretty much you're done. So simple. It's so fast, okay. So the spaghetti is ready, guys. So I've got it right here, you want to toss the spaghetti inside your pot with the pancetta already in, okay, you need to make sure that the pot is cooled down so it's off the stove at least for ten minutes, you don't want to add your egg mixture and make it scrambled. That's a big no-no for Italians. We know that -- we know Lara has been cooking all morning. I want to ask her, is it as easy as Nadia made it seem? What do you think about it? Give us your report. I have to say I'm going to give myself a thumb's up on this. It was really easy. It's got -- I think the pasta tip that she gave is so good because the sauce is really sticking on it and I love it. And you know I'm a little challenged in this department so I'm very excited to make this for the family. Well, Lara, thank you so much for that. We appreciate you. Make sure you save me a plate. Nadia, thank you so much for joining us and helping us cook the perfect carbonara and you
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