Most of the people they get it wrong and let me show you why. Now this is boiling water

大部分的人都做錯了，讓我告訴你為什麼。 這裡有一鍋滾水，

to which we add in the ration of ten grams per litre of water, salt - has to be like

我們在每一公升的水中加入十公克的鹽。 記得必須按照這個比例。

this. And immediately then we put in, has to be boiling, pasta. In this case it's sort

然後，當水已經沸騰，我們馬上放入義大利麵。 這次我們用的是

of spaghettini; the biggest size of spaghetti. While this is cooking, it takes a good ten

Spaghettoni，一種最粗的spaghetti。 當它在煮的時候，大概要花十分鐘左右，

minutes, and no oil please, no oil. You don't need it, you just need to stir a little bit

請不要加任何油。你不需要放油。 你只需要在它煮的時候，稍微攪拌一下。

while it's in it and that's it. Now for the original carbonara you need the guanciale

這樣就夠了。 做傳統的Carbonara，你需要用Guanciale。

which is the cheek, the pork cheek and the Romans they are very special in that because

它用的是豬頰肉，羅馬人特別會做Guanciale。

they do it, they cure it like ham or like pancetta and it's very tender, very tasty

他們把豬頰肉如同火腿、Pancetta (義式培根) 一般， 用鹽醃製，吃起來非常軟嫩、美味。

and tender. Now you have to cut it in chunks, you can use, naturally, also pancetta; the

現在，你必須把它切塊。 你當然也可以用Pancetta。

normal pancetta which is this one here but I like the guanciale when I have it obviously.

像這邊這塊普通的Pancetta， 但是我個人偏好使用Guanciale。

And this is a recipe for two people. Big chunks. The Romans, they are mad for this pasta. If

這是一個兩人份的食譜。 把它切大塊。羅馬人瘋迷這道義大利麵。

there is a Roman pasta it's this one here. This quite a lot for two people, let's see.

如果有一道羅馬式的義大利麵，非這道莫屬。 讓我看看，這對兩個人來說蠻多的。

And the only thing we are to do now to make the sauce is to take good olive oil, put it

現在我們醬汁唯一要做的是， 把品質好的橄欖油

in the pan. There you are. Put the guanciale into that and this is the beginning of the

加入平底鍋中，像這樣。放入Guanciale。 這是製作醬汁的開始，

sauce and mostly also the end of it because the rest is coming here into the bowl. And

同時也差不多到這裡結束。 因為剩下的部分要來到這個碗中。

now you take some good eggs and for two people you take two eggs. Oh lovely colour, look

拿幾顆新鮮雞蛋。兩人份的麵用兩顆蛋。 喔...多美的顏色，你看看它。

at this. To be a little bit naughty I take just the yolk and we beat it and to this you

如果想讓醬汁更濃稠，我會多加一顆蛋黃。 然後我們把它打散。

don't add any, any, any cream. Absolutely forbidden. So this is the beginning of the

你絕對不要加任何一點鮮奶油。這是絕對禁止的。 這是醬汁的開頭。

sauce. So we put a bit of parmesan, in Rome they use also pecorino cheese which is a cheese

我們放一些Parmesan起司。 在羅馬，他們也用Pecorino起司。它是一種

to be grated. There are fresh pecorino and aged pecorino but it's lovely to have a little

需要經過削刨的硬起司。有分成新鮮的以及熟成的。 不管哪一種，加一點都很美味。

bit of this. Abundant pepper. And another stir and this is the sauce. I wouldn't put

加入大量的胡椒，然後攪拌一下。 醬汁就完成了。

any salt with it because the bacon here is quite salty, it's preserved. You reduce it

我不會在這裡加任何鹽，因為培根本身已經蠻鹹的，它是鹽漬過的。

a little bit because I'm going to see what the pasta does. I can see it is still stiff

我們把火稍微關小，因為我要去看看義大利麵的狀況。 我可以看出它還有點硬，

so I put it back again, another three or four minutes. Now here's the bacon that has produced

所以我把它放回去，再煮大約三到四分鐘。 現在，這邊的培根已經煎出

also quite a lot of fat. Should you be not wanting the fat, I show you a little trick.

不少油脂。 如果你不想要這麼油，我教你一個小技巧。

Here we are, and do this. You absorb a little bit of the fat and you take it off like this,

拿一張廚房紙巾來，然後這樣做。 你用它把一部分的油吸走，然後把它拿下來。

very simple. So the pasta seems to be doing well here. Let's taste, now should be enough.

就這麼簡單。這邊的義大利麵似乎煮好了。 讓我們嚐嚐看。應該差不多。

I switched off the gunaciale because it's too hot and it's exactly what I don't want,

我把煎Guanciale的火關小。 因為它太燙了，

to be too hot. So now I take the pasta and I put it into the, yes, there. And you flavour

這正是我不希望的。 我現在把義大利麵拿出來放到平底鍋裡。

it like this. You let it cool down in doing this. It shouldn't be too hot because what

像這樣拌一拌，讓它吸收培根的味道，也讓它稍微降溫。它不應該太燙因為

is going to happen now should be the temperature enough to coat the egg around the pasta. And

接下來義大利麵的溫度要剛好可以讓 蛋汁包覆在麵條上面。

now it comes the pièce de résistance, the actual sauce. There you are. And now we stir

現在加入pièce de résistance，最主要的醬汁。 這樣就完成了。

it like this. You see usually by this stage the heat is so much in the wrong cooking that

讓我們稍微攪拌一下。 你看，通常在這個階段，溫度差太多，

the eggs become scrambled eggs. Not too scrambled and this is the Carbonara.

以致於蛋汁變成了炒蛋。 蛋汁不要太凝固，這就是Carbonara。

And now the last touch which is the embellishment; parmesan or pecorino, depending what you like, and

最後加上一些點綴： 依照你的喜好，撒上Parmesan或是Pecorino起司。

in my opinion, also a nice touch of pepper. This is decoration for me. And this is the

我個人喜歡再撒上一點胡椒。 這是我喜歡的裝飾。

real Carbonara, the only one. And it's exactly how should it be, creamy without adding cream

這就是真正的Carbonara，也是唯一的一種。 它就應該是這樣，濃郁但是不加鮮奶油。

because this is the usual thing. Like this is just fantastic.

因為這就是平常的做法。 像這樣就很美味了。

Mmmmm, come on everybody

恩...

you should taste this, it's just wonderful.

大家來阿！你們應該嚐嚐看，這真的很美味。