Cream?

奶油？

Hi, guys! We're gonna make spaghetti carbonara,

嗨，夥計們！我們要做碳烤意大利麵條。

a classic Italian dish pasta.

一種經典的意大利菜面。

Cheese, bacon. What's not to love, right?

奶酪，培根。有什麼不喜歡的，對吧？

But it's really controversial.

但這真的很有爭議。

I want to give you what I think is the most authentic recipe.

我想把我認為最正宗的配方給你。

So first up guys, you only need five ingredients.

所以首先小夥伴們，你們只需要五種材料。

Guanciale.

Guanciale.

This is the cured cheek of pork,

這就是醃製的豬臉頰。

and as you can see, it's all about the fat.

正如你所看到的，它是所有關於脂肪。

It's salted, it's got pepper, it's dried, and it's aged.

有鹽漬的，有胡椒粉的，有乾的，還有陳年的。

Of course, it's similar to smoked bacon,

當然，這和煙燻臘肉差不多。

and you can get some pretty good results, actually,

而且你可以得到一些很好的結果，其實。

but you can see this is quite lean,

但你可以看到這是很瘦的。

so try and get them to not cut off the fat because you need it.

所以儘量讓他們不要因為你需要脂肪而減少脂肪。

Or, there's pancetta.

或者，還有pancetta。

Then most people use parmesan,

那麼大多數人都用帕爾馬乾酪。

but actually, the more classic is pecorino romano.

但實際上，更經典的是佩科裡諾-羅馬諾。

Sheep's cheese, it's crumbly, it's salty.

綿羊奶酪，它是脆的，它是鹹的。

Free-range, organic egg,

散養的有機雞蛋。

pasta,

麵糰。

black pepper,

黑胡椒。

and then, optional, garlic.

然後，可選的，大蒜。

So first up guys, grab the pasta by two hands,

所以首先各位，用兩隻手抓住麵條。

twist it, into the water.

把它，扭進水裡。

By twisting it, it won't stick together.

擰一下，就不會粘在一起了。

Put a tiny amount of salt in this water

在這水裡放少量的鹽

because the cheese and the guanciale is salty.

因為奶酪和Guanciale是鹹的。

This beautiful pasta takes eight minutes to cook.

這款美麗的麵食只需八分鐘就能煮熟。

So I've got my guanciale.

所以，我已經得到了我的Guanciale。

I'm gonna remove the skin and I'm gonna take a nice centimeter slice

我要把皮去掉，然後切成一釐米長的片子。

of the guanciale, roughly chop this

的關西瓜，粗略地將其切碎

to about half centimeter chunks.

到半釐米左右的小塊。

Now, the pan is cold.

現在，鍋已經涼了。

Turn it on to a medium high heat.

開到中大火。

The reason I want it cold is because I want to render the fat out.

我之所以要冷掉，是因為我想把脂肪呈現出來。

The guanciale goes in to the pan,

關西爾入鍋。

and this pan is getting hot.

而這個鍋越來越熱。

Give the garlic a crack, and then put it in the pan.

把蒜頭敲碎，然後放進鍋裡。

As this starts to sizzle, the fat will just pull out some of that perfume from the garlic.

當這個開始噝噝作響的時候，脂肪就會把大蒜的香味抽出來一些。

Then there's the black pepper.

還有就是黑胡椒。

Get your peppercorns in a pestle and mortar.

把你的胡椒粉放在杵子裡。

Crack it.

破解它。

Get a little sieve.

找個小篩子。

This is one of the most important little bits

這是最重要的一點

and no one really does it, okay? Honestly.

並沒有人真正做到這一點，好嗎？誠實的。

This is the outer skin. This is much milder.

這是外皮。這是更溫和的。

What we have here is the inside part of the peppercorn, which is hotter,

我們這裡的是花椒裡面的部分，比較燙。

perfect for a good, hot carbonara.

完美的好，熱碳烤肉。

The guanciale is getting golden.

關西爾越來越金貴了。

Now, let's get on to the eggs.

現在，讓我們來看看雞蛋。

Eggs are really, really delicate,

雞蛋真的很精緻，真的很精緻。

and if you don't treat these right,

而如果你不正確對待這些。

you end up with stir-fried noodles,

你最終會吃到炒麵。

and we don't want that.

我們不希望這樣。

I'm going to take a bowl,

我要吃一碗。

and I'm going to crack the egg straight into there,

我要把雞蛋直接打進那裡。

and I'm just going to add a little pecorino to that,

我只是要添加一點佩科裡諾。

to like 20 grams.

到像20克。

Now, we're time-sensitive, so we're going to have a little whisk up.

現在，我們的時間很緊張，所以我們要有一個小笤帚。

We've got dark guanciale.

我們有深色的Guanciale.

You've got the fat that's come out of it,

你的脂肪已經出來了。

and that's what you want.

這就是你想要的。

You want attitude and colors.

你要的是態度和顏色。

Now, I'm going to remove that garlic,

現在，我要去掉那些大蒜。

turn the heat off,

關掉暖氣。

and you're going to drag the pasta and the water into the pan.

然後你要把麵條和水拖進鍋裡。

Use the water to stop the frying.

用水來停止煎煮。

A bit of water! A bit of water!

一點點的水！一點點的水！

That water and the fat, that's what's gonna emulsify to become a creamy sauce.

那些水和脂肪，就是要乳化成奶油醬。

We're not frying anymore, can you hear that?

我們不炒了，你能聽到嗎？

Quiet; no frying at all.

安靜；完全沒有油炸的感覺。

Only then, can we think about adding our egg.

只有這樣，我們才能考慮加入我們的雞蛋。

As we toss, we add some more liquid.

我們一邊翻炒，一邊再加一些液體。

Ha-ha!

哈哈！

That's the cream.

那是奶油。

You get the cream through the emulsification of the cooking water, and the fat,

通過烹調水的乳化，和脂肪的乳化，就能得到奶油。

and technique,

和技術。

and timing.

和時機。

So as simple as this is, it's technical.

所以，雖然這個簡單，但它的技術含量很高。

Get your friends, your family, get them around the table, glass of wine,

把你的朋友，你的家人叫來，讓他們圍著桌子，杯酒釋兵權。

Look at that, guys, look at that!

你們看，夥計們，看那個！

Carbonara!

卡邦納拉！

And you finish with more pepper.

最後再加點胡椒粉。

Wow!

哇！

I'm so excited.

我太興奮了。

Spaghetti carbonara with a beautiful, little finishing of pecorino.

碳酸麵條，配上美麗的佩科裡諾小飾物。

That is as classic as I can give you guys.

這就是我所能給你們的經典。

From chefs, from nonnas, it's about quality ingredients,

從大廚到非農，都要講究食材的品質。

the guanciale, the pecorino romano,

枕頭，佩科裡諾羅曼諾。

quality eggs,

優質雞蛋。

the pepper — the technique of the pepper,

椒--椒的技術。

a good pasta,

一個好的麵食。

and then the sensitivity of cooking it right.

然後敏感的烹調它的權利。

Come on.

來吧。

There's a little platter for two people,

有一個小盤子，兩個人吃。

and of course, the most important thing,

當然，最重要的是。

when you eat pasta is don't watch it, eat it!

當你吃意大利麵的時候，不要看它，要吃它!

Mmmm.

嘸。

That, my friends, is a thing of joy.

我的朋友們，這是一件值得高興的事情。