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<v Speaker 1>So being in Italy, of course it's really strange. You

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<v Speaker 1>think you'd eat everything in sight and all that you'd

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<v Speaker 1>gain weight. I actually lost weight in Italy. And it's

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<v Speaker 1>an ongoing joke that happens with a lot of people

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<v Speaker 1>because one you're walking everywhere and two you're eating habits

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<v Speaker 1>changed there. What is it? Are they eight hours ahead

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<v Speaker 1>or eight hours behind? Always forget? And so your little

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<v Speaker 1>cattiwampus when you get there. But we ate really good food.

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<v Speaker 1>And two things that stood out to me I wanted

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<v Speaker 1>to talk about for Technique of the Week, and that

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<v Speaker 1>is spaghetti carbonara and apparol sprits, which is a beverage

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<v Speaker 1>that has often had before your meal there in Italy.

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<v Speaker 1>Not because we didn't have fantastic pizza we did, or

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<v Speaker 1>other pastas we did, or other dishes we did. I'm

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<v Speaker 1>not a big drinker when I travel. I'm not really

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<v Speaker 1>a big drinker at home. Okay, Ita lyas ahead, thanks

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<v Speaker 1>Kaala by eight hours. So you know, I like to

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<v Speaker 1>have a drink when I'm in my shop working not

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<v Speaker 1>with power tools, and when I'm grilling. Those are kind

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<v Speaker 1>of things when I like to tip a glass or

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<v Speaker 1>something like that. But when i'm traveling. I'm not really

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<v Speaker 1>big on that, other depending on the circumstances I'm in

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<v Speaker 1>and things like that. So I didn't drink a whole

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<v Speaker 1>lot at a little prosecco here, a tiny bit of

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<v Speaker 1>champagne at the wedding, and that was about it. I

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<v Speaker 1>didn't have any cocktails with the exception of an apparel sprits,

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<v Speaker 1>So I'll get into that shortly. Let's start with real

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<v Speaker 1>deal spaghetti carbonara. I have been called or texted many

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<v Speaker 1>a times, no joke with people saying, I'm at this

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<v Speaker 1>restaurant and I'm having the best pasta sauce I've ever had,

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<v Speaker 1>And inevitably I'll go what color is it and they'll

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<v Speaker 1>say yellowish, and I say that's cobonara. Because there is

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<v Speaker 1>something so special and magical about this sauce and it's

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<v Speaker 1>not difficult, so I thought we'd do that. Let's talk

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<v Speaker 1>about real carbonara. It's this rich, creamy and silky, smooth

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<v Speaker 1>sauce that just encapsulates completely in gloves every piece of pasta.

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<v Speaker 1>It just really marries like no other sauce. To me,

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<v Speaker 1>it should have zero cream in it. The creaminess is

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<v Speaker 1>not from cream. It comes from just the eggs, comes

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<v Speaker 1>from the cheese, a little bit of starchy pasta, water

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<v Speaker 1>or what chefs referred to as liquid gold. And that's it.

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<v Speaker 1>It's simple, it's pure, it's delicious, and i'll break it

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<v Speaker 1>down for you. This is for serving of four people,

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<v Speaker 1>one hundred and seventy five grams of guanchale. Now, guanchale

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<v Speaker 1>is pork jowls. It's a it's a it's a cured

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<v Speaker 1>meat and it comes from the cheeks, the faces, flavor people.

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<v Speaker 1>The thing is for a long time, from the seventies

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<v Speaker 1>till about I think twenty thirteen twenty fourteen or so,

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<v Speaker 1>a lot of Italian processed or cured meats pork were

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<v Speaker 1>not legally allowed in the United States. Has to do

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<v Speaker 1>with an illness that was found in the concern of

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<v Speaker 1>bringing that illness here to the States. It's harder to

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<v Speaker 1>find than most other things, but when you can find it,

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<v Speaker 1>it's fantastic to good order as well. So guanchale is

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<v Speaker 1>like bacon, but it's not smoky, it's sweet, it's salty.

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<v Speaker 1>You cut it into batons, these short batons, and it

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<v Speaker 1>just has this great shoe factor and really goes up

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<v Speaker 1>against the silkiness of the in this case the bright yellow,

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<v Speaker 1>delicious sauce. So two large eggs than two egg yolks,

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<v Speaker 1>one hundred grams of parmigiano reggiano. You can use pecorino,

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<v Speaker 1>You can use parmesan, but you want it finally grated.

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<v Speaker 1>A quarter teaspoon of black pepper, freshly cracked is going

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<v Speaker 1>to be the best friend here. Four grams of spaghetti

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<v Speaker 1>pasta dried, one tablespoon of kosher or cooking salt that

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<v Speaker 1>you're gonna put that in your pasta water, of course,

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<v Speaker 1>and really this to doesn't need any extra salt between

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<v Speaker 1>the pasta water being properly salted is Most chefs will

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<v Speaker 1>tell you pasta water should be salty like the ocean,

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<v Speaker 1>so kicking it up over that tablespoon is fine as well.

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<v Speaker 1>And also that guanchale is going to kick up the

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<v Speaker 1>salt content. You want half cup reserved pasta cooking water

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<v Speaker 1>that is liquid gold. The starches in there are going

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<v Speaker 1>to thicken that sauce in a way nothing else can optional.

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<v Speaker 1>You can use some garlic, a garlic clove finally minced.

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<v Speaker 1>Some people put chopped parsley or extra cheese for garnish.

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<v Speaker 1>That's fine as well, carbonara, which is a fantastic sauce.

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<v Speaker 1>Just getting back from Italy. The two things that really

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<v Speaker 1>stood out was carbonara is just not something we have

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<v Speaker 1>as much here. We tend to have red sauces here,

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<v Speaker 1>or Alfredo, a cheese sauce, or a mornee like a

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<v Speaker 1>cheese sauce that you'd have with mac and cheese, that

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<v Speaker 1>type of thing. So you want to cut the guanchale

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<v Speaker 1>into these little batons about a half centimein or thicker,

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<v Speaker 1>so they get real gold and crispy. They're wonderful. You

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<v Speaker 1>want to grate the cheese. Finally, grate your cheese. Get

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<v Speaker 1>that microplane out. This is the time to use it.

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<v Speaker 1>You don't want to use pregraded stuff when it comes

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<v Speaker 1>to this because it won't melt right. Whisk the sauce

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<v Speaker 1>base in a big bowl, really wonderful, big enough to

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<v Speaker 1>toss all the pasta you wish together. Whisk together the

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<v Speaker 1>eggs these a raw by the way, the yolks, the cheese,

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<v Speaker 1>and the pepper. You get this. This is your creamy

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<v Speaker 1>sauce base. No heat needed just yet. You boil the pasta.

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<v Speaker 1>Get a big pot of boiling water about four liters,

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<v Speaker 1>and you add salt. Cook your spaghetti until it's al dente,

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<v Speaker 1>it's a little toothy in the center. And then just

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<v Speaker 1>before draining, you scoop out one cup of that hotch

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<v Speaker 1>starts you water, because that is liquid gold and you're

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<v Speaker 1>gonna use that to thicken up this sauce. You cook

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<v Speaker 1>the guanchale, and once that cooks, you toss your guanchli

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<v Speaker 1>into a pan. You don't need oil. You cook that up.

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<v Speaker 1>It's delicious and it's unfat. Get it golden and crispy.

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<v Speaker 1>You can toss garlic in there later, if that's your thing.

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<v Speaker 1>You bring it all together. You drain your pasta, then

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<v Speaker 1>immediately add it to the pan with your guanchali. You

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<v Speaker 1>toss it around. Pasta gets coated and glorious fat. You

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<v Speaker 1>tip the whole thing, pasta, guancholi, all of that flavorful

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<v Speaker 1>fat into a bowl with your egg and cheese mix mixture.

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<v Speaker 1>You had about a half cup of the hot pasta water.

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<v Speaker 1>You don't want to scramble the raw eggs. You want

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<v Speaker 1>them to blend with everything, so you stir like crazy

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<v Speaker 1>wooden spoon, use the handle, tongus whatever. You spin everything

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<v Speaker 1>together about thirty seconds to a minute. Make sure the

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<v Speaker 1>sauce is thickened, It's going to get thicker and thicker

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<v Speaker 1>right before your eyes. Creamy, beautiful, no scrambling, just silky goodness.

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<v Speaker 1>And then you serve it, okay in a warm bowl.

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<v Speaker 1>You want to use a warm bowl. It makes a difference.

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<v Speaker 1>Pasta waits for no one. We all know that. So

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<v Speaker 1>you want to serve it up immediately while everything's still hot, dreamy, creamy, lovely.

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<v Speaker 1>You can top it with extra cheese, cracked pepper, any

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<v Speaker 1>of those things. Gwanchelli's the traditional choice. If you can't

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<v Speaker 1>find it, find block bacon, panchetta, something like that. Eggs.

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<v Speaker 1>If you're pregnant or you have a compromise immune system

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<v Speaker 1>like myself, maybe skip this one. Go for an Alfredo

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<v Speaker 1>sauce and set instead. However, you can talk to your

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<v Speaker 1>doctor and see if pasteurized eggs are okay for you

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<v Speaker 1>to have, because those will work in this as well.

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<v Speaker 1>No cream, and that makes it authentic, all right, really

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<v Speaker 1>quick apparol sprits. What a fantastic beverage. And I've only

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<v Speaker 1>ever had them on occasion. My brother Craig makes a

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<v Speaker 1>great one, but I haven't had one in a while.

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<v Speaker 1>I had one in Italy did not drink a lot

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<v Speaker 1>at all, but what a nice thing to have before food.

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<v Speaker 1>So aperol spritz beloved Italian apertivo, and that is a

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<v Speaker 1>pre food cocktail. It's got its roots in the Minetto

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<v Speaker 1>region of Italy. This during the eighteen hundreds you had

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<v Speaker 1>Austrians and what they would do is they would dilute

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<v Speaker 1>Italian wine with soda water and they called this spritzen

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<v Speaker 1>and that's German for splash. So later you get prosecco,

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<v Speaker 1>which is fabulous and Italian liqueurs lack apparol which is

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<v Speaker 1>a bitter liqueur, slightly sweet, but very bitter finish, and

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<v Speaker 1>it became these popular editions, culminating in the nineteen fifties

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<v Speaker 1>in what we now celebrate is the apparol sprits. Very

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<v Speaker 1>basic recipe. I'm going to give it to you. It's

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<v Speaker 1>a three two one combination with the specs here. It's

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<v Speaker 1>this is approved by the International Bark Tenders Association. Very simple,

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<v Speaker 1>three parts prosecco DOC, which is the classification there of

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<v Speaker 1>the prosecco, two parts of apparol. Again, you can find

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<v Speaker 1>this at your local grosser or liquor store. It is

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<v Speaker 1>an Italian a bitter Italian liqueur. It's a great mixer

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<v Speaker 1>used in a lot of drinks here. It's very simple,

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<v Speaker 1>one splash of soda and one slice of orange as

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<v Speaker 1>the garnish there. So you place ice cubes in a

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<v Speaker 1>stemmed balloon glass, so think big wine glass. Pour three

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<v Speaker 1>parts of the prosecco, followed by pouring two parts of

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<v Speaker 1>apparol and one ounce of soda. Then the slice of

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<v Speaker 1>an orange there as it's garnish. It's pretty simple. It's

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<v Speaker 1>just the ratios. They are three parts prosecco, two parts apparol,

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<v Speaker 1>one part soda water, very simple and it's best served

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<v Speaker 1>on ice. But man is it refreshing and delicious on

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<v Speaker 1>the alcohol. So it's not like, you know, I didn't

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<v Speaker 1>feel it in any way, shape or form. I only

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<v Speaker 1>had one. But it's a nice, generous poor and glass

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<v Speaker 1>and it's just really something that gets you ready. I

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<v Speaker 1>had it with pizza, but sometimes you have it with

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<v Speaker 1>it just escaped my mind. It's really lovely. In Italy,

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<v Speaker 1>they kind of before they go out, they go out

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<v Speaker 1>for like appetizers. Where is it? It's not my mind,

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<v Speaker 1>And it's a super lovely way to start the evening

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<v Speaker 1>and just lovely and spring is here. It's this vibrant

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<v Speaker 1>orange color, kind of a slightly burnt orange color. It's

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<v Speaker 1>gorgeous to look at and like I said, not real heavy,

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<v Speaker 1>so something you might want to track