Homemade guanciale from scratch | Carbonara spaghetti alla chitarra | Alberto Luzi
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Ciao ragazzi !
I am very glad to share this project with you. I have been working on this for a while now and it it finally ready.
In this video I show you how to make your own guanciale from scratch, how to make spaghetti alla chitarra and the perfect carbonara.
Enjoy !
Pasta dough:
1 fantastic egg
100g flour
Guanciale seasoning:
For every 500 g of meat
2,5% salt
2% sugar
2 Bay leaves
0.37g Black pepper
6 Juniper berries to
0.25g Peperoncino
You can use any herbs and spices you like.
Hi, Alberto discovered your video right now and I'm inspired to make guanciale for me again. You have a nice estate.
What temperature do you store it at while it cures?
Is it safe? I mean, is 2.5% of regular salt (not even curing salt) sufficient to preserve the meat?
In a umai dryaging bag I think it’s safe. I did it without and I had little bit of mold outbreak.
@@chefalbertoluzi Thanks, I'll give it a try then.
I'm hungryyyyyyyy
DELICIOUS! :P
Hahaha 💕😁
good work
Thank you 😊
Hey what kind of flour do you use for the spaghetti? Because I used Type 405 wheat flour and it became dry and crumbling so I could not roll it...
I use tipo 00 fluor 😊
@@chefalbertoluzi Thank you
Oh my fucking god!!!! I love you! No homo. I got in love with the original carbonara since the day I made it. I saw some other videos on it and buyed guanciale and the Spaghetti from a store. But where I live the Guanciale is pretty expensive :( so I decided to make my own Guanciale and looked up alot of videos on it. But yours is by far the easiest recipe also it looks foolproove with the vacuum bags nothing can go wrong right? And the result looks astonishing. The cherry on the cake are the self made spaghetti. Like duuuuude. Thats how you eat like a king. All your guests will kiss you if you serve them that carbonara... But what makes me curious is, that I didn´t saw you using any salt for the guanciale. Isn´t it normaly made with salt doesn´t it make it taste different then the original? Also won´t the Guanciale live much longer in the fridge if you cure it with pickling salt? My last Guanciale (1,2 Kg) I had for over 3-4 months so I want my guanciale conservative.
Thank you for the kind words! 😊
Maybe it wasn’t clear in the video but I do use salt when I vacuum seal it the first time.
In the recipe, it is mentioned:
2,5% salt
2% sugar
The percentage do have the basis in the meat weight?
Regarding other spices, just to avoid testing from scratch - in regard to mat weight, what is the precentage o spices to uces (ratio of meat weigh to spice weight to be used)?
Yes exactly ! I updated the recipe now with more exact details so you can check it out 😊
Why it took 2 steps if there’s no washing by wine at the end of step 1? Is it ok to just put it into umai bag till end?
Ciao👋
The reason why i didn’t washed it of after the first step is because I didn’t use extra salt. I used the exact amount of salt and sugar needed for the weight of the meat.
So step one is crucial to get the salt deep into the meat.
Washing it after the cure is correct. After the Cure Record the weight, seal in the UMAi bag with a UMAi vac mouse, after 35% weight loss it’s ready….
What if you dont have dry age bag, what are other methods?
You could hang it in the fridge with a hook or kitchen rope. Or put it on a rack. There is a higher risk of mold though.
I tried putting it on a rack last time. I got some mold but I just scraped it off.
@@chefalbertoluzi great, tnx
ok
Es una pena la poca luz que tienen tus vídeos, a ver si lo arreglas, pués merece la pena tu trabajo
Saludos
Pecorino non parmigiano! LOL well done!
Haha lo so 😅
You can do 1/2 and 1/2 , pecorino and parmigiano.
@@DL101ca next time ! 😊
Esatto !
Pecorino Romano not Parmigiano, completely different taste, anyway for Guanciale....congratulations!! And for homemade pasta!!
Yes I agree I didn’t have it then 🧀 thanks ! 😀
I used pecorino in the amatriciana video 🍅