Giro d'EATalia 2024 | Stage 21: The carbonara recipe - Video Dailymotion

Giro d'Italia

How to properly end Giro d'Italia 2024? With a pasta alla carbonara original recipe!  Immerse yourself in race with our Playlist: ✅ Strade Bianche Crédit Agricole 2024 ✅ Tirreno Adriatico Crédit Agricole 2024 ✅ Milano-Torino presented by Crédit Agricole 2024 ✅ Milano-Sanremo presented by Crédit Agricole 2024 ✅ Il Giro d’Abruzzo Crédit Agricole ✅ Giro d’Italia ✅ Giro Next Gen 2024 ✅ Giro d'Italia Women ✅ GranPiemonte presented by Crédit Agricole 2024 ✅ Il Lombardia presented by Crédit Agricole 2024  Follow our channels to stay updated on  Giro d’Italia 2024  and interact with other cycling enthusiasts:   Facebook: https://www.facebook.com/giroditalia  Twitter: https://twitter.com/giroditalia  Instagram: https://www.instagram.com/giroditalia/  Enjoy the magic of the major cycling  https://www.giroditalia.it/en/  To license video content click here: https://imgvideoarchive.com/client/rcs_italian_cycling_archive  - - -  Come chiudere al meglio il Giro d'Italia 2024? Siamo a Roma, ovviamente con la ricetta della pasta alla carbonara.  Immergiti in corsa con le nostre Playlist: ✅ Strade Bianche Crédit Agricole 2024 ✅ Tirreno Adriatico Crédit Agricole 2024 ✅ Milano-Torino presented by Crédit Agricole 2024 ✅ Milano-Sanremo presented by Crédit Agricole 2024 ✅ Il Giro d’Abruzzo Crédit Agricole ✅ Giro d’Italia ✅ Giro Next Gen 2024 ✅ Giro d'Italia Women ✅ GranPiemonte presented by Crédit Agricole 2024 ✅ Il Lombardia presented by Crédit Agricole 2024  Segui I nostri canali per non perderti alcuna notizia su  Giro d’Italia 2024  e interagisci con altri appassionati di ciclismo:   Facebook: https://www.facebook.com/giroditalia  Twitter: https://twitter.com/giroditalia  Instagram: https://www.instagram.com/giroditalia/  Goditi la magia del grande ciclismo  https://www.giroditalia.it/  Per la licenza dei contenuti video clicca qui: https://imgvideoarchive.com/client/rcs_italian_cycling_archive

Transcript

00:00Guanciale, pecorino romano buccia nera, uova fresche, pepe nero, mezze maniche.

00:10These are the ingredients for our carbonara.

00:13Italy is the country in the world with the highest number of agri-food products of protected origin.

00:18Each region is rich in gastronomic excellences and we, following the path of the Giro d'Italia,

00:24are going to discover them together, recipe after recipe.

00:27And we have reached the conclusion with the last stage of this wonderful Giro d'Italia.

00:31We are in Rome and we could only prepare one of the most iconic dishes of the Eternal City, the carbonara.

00:37Let's start with our guanciale.

00:39So, fire to the maximum and let's roast it.

00:42In the meantime, boiling salted water, half a maniche, down, 10 minutes of cooking.

00:47Very crunchy guanciale, look here, what a show, practically a potato.

00:52Obviously, we don't throw away its fat.

00:55Here we have 3 yolks already pasteurized, I recommend,

00:59otherwise you have to put the yolk with the pecorino in a bain-marie.

01:02In this case, we are already working with pasteurized yolk.

01:05Let's add our Roman pecorino,

01:09ground black pepper at the moment, just a pinch of salt.

01:13Let's emulsify everything well.

01:15I always use one yolk per person, plus one.

01:19So, if we are two people, we use three yolks.

01:22It's ready to thicken our paste.

01:25Let's not forget to add a secret ingredient, which is the fat of our guanciale.

01:30Let's emulsify and bind our cream well.

01:34Half a maniche is ready, so let's drain it,

01:38still al dente, inside our fat of the guanciale that we kept.

01:43Let's put back on the fire a ladle of cooking water

01:47and let's mix well to bind the fat of the guanciale

01:51and water with the liquids and starches left in the cooking of the paste.

01:55Let's turn off the fire rigorously,

01:58let's move, let it cool down for a minute

02:02and then let's add our yolk bound with pecorino, pepper and fat of the guanciale.

02:06And now let's go down, all at once, like this.

02:11Let's go vertically, to turn fast,

02:15otherwise we'll make a frittata.

02:18Let's add immediately half of the guanciale that we made crispy before.

02:26Perfect, I'd say we're ready to plate.

02:29And here we go, we can finally plate.

02:32Voilà, like this.

02:39Perfect.

02:41Sprinkled with black pepper,

02:43eaten with pecorino romano,

02:46and we conclude with our guanciale.

02:48And here we are at the last recipe of the last stage of the Giro d'Italia.

02:53A wonderful tour that takes you by the throat and that continues to amaze us,

02:57also because, after all, region you go, recipe you find.

03:00And with this dish, I also say goodbye and thank you for following us,

03:04step by step, in a fantastic journey made of regional recipes

03:08and love for Italian cuisine and tradition.

Giro d'EATalia 2024 | Stage 21: The carbonara recipe

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