“but we’re going to deduct £99,500
“因为你一直住在宫里。”不可能。
“because you’ve been staying
in the Palace.” No way.
真的。他们为他11年的工作支付了500斯库迪。
Really. They paid him 500 scudi
for 11 years’ work.
卡拉奇非常难过，他就这样陷入了这种可怕的抑郁之中、
Carracci was so upset, he just falls
into this terrible depression,
然后这就是他的结局。
and then that’s the end of him.
他基本上是死于心碎……。
He dies, basically,
of a broken heart…
…因为没有得到报酬。也许你应该做他的经纪人，乔治。
..for not being paid. Maybe you
should have been his agent, Giorgio.
我绝对可以成为他的厨师。
I could have definitely
been his chef.
这些画作会更精彩!
The paintings would have been
even better!
最终，你可以说，正义得到了伸张。
Eventually, you could say,
justice was served.
该家族于1731年灭亡
The family extinguished in 1731
当最后一位公爵，安东尼奥-法尔内塞、
when the last duke, Antonio Farnese,
死后没有直接继承人。
died without direct heirs.
在过去的81年里，该宫一直是法国大使♥馆♥、
The Palace has been the French
embassy for the last 81 years,
将卡拉奇的杰作保持在一个有点秘密的状态。
keeping Carracci’s masterpiece
a bit of a secret.
但现在大门每周都会开放一次、
But now the doors are open
once a week,
而且他正逐渐被重新发现。
and he is gradually being
rediscovered.
我们现在真的要吃点午餐了，所以在爱的力量之后、
We really have to have some lunch
now, so after the power of love,
我想提醒安德鲁注意面食的力量。
I want to remind Andrew of
the power of pasta.
这是经典作品之一。
This is one of the classics.
你要学习如何制♥作♥碳水化合物沙拉。
You’re going to learn how to
make a carbonara.
一个真正的碳水化合物沙拉，安德鲁。
A real carbonara, Andrew.
我们正在向罗西奥里进发、
We are heading to Roscioli,
一家小餐馆，一直在同一个家庭里
a small restaurant that’s been
in the same family
四代人。
for four generations.
厨师纳比尔在等我们。
Nabil, the cook, is waiting for us.
我是纳比尔。祝福你，纳比尔。
This is Nabil. Salve, Nabil.
纳比尔做的是世界上最好的碳水化合物沙拉、
Nabil cooks the best carbonara
in the world,
我告诉你。
I’m telling you.
那么，是什么让罗马碳酸盐面条与众不同
So, what makes the Roman
carbonara different
从我们可能在伦敦的餐馆里吃的那个？
from the one that we might eat
in a restaurant in London?
这一点。
That.
乔治和纳比讨论意大利语中的成分
GIORGIO AND NABIL DISCUSS
INGREDIENTS IN ITALIAN
你不使用任何肚皮、
You don’t use any belly,
你用脸颊、
you use the cheek,
脸颊的末端和颈部。
the end of the cheek and the neck.
而当你给一个带培根的食谱时，你就犯了一个大错误、
And when you give a recipe with
bacon, you make a big mistake,
因为这个的一致性
because the consistency of this
当它被煮熟的时候，是完全不同的。
when it’s cooked is
a completely different one
比培根还要好。
than the bacon would be.
因此，第一条规则是，永远不要用培根烹调碳水化合物沙拉。
So, rule number one, never cook
a carbonara with bacon.
我想很多人都会对此感到相当惊讶。
I think a lot of people would be
quite surprised by that.
第一条规则。没有培根，没有培根。
Rule number one.
No bacon, no pancetta.
显然，意大利面条是主要成分。
The spaghetti are the main
ingredient, obviously.
他们已经被晒干了，你知道，像这样。
They’ve been dried, you know,
like that.
因此，他们只是要穿越。
So they are just going to cross.
但要摸摸意大利面条。
But touch the spaghetti.
他们很粗糙。你能感觉到那份粗糙吗？
They’re rough. Can you feel
the roughness of that?
哦，是的，是的。
Oh, yeah, yeah.
铜制的拖鞋。
Trafilatura al bronzo.
这意味着酱汁，这是一种，像鸡蛋、
That means the sauce, which
is kind of, like the eggs,
是熟的，有点像奶油，它会粘在上面。
is cooked and kind of a bit creamy,
it will stick to it.
一个真正的热锅。
A really hot pan.
没有油，什么都没有。
No oil, nothing.
只是里面的关东煮。
Just the guanciale in it.
你看，它已经在尖叫了。是的。
You see, it is screaming already.
Yeah.
好的，外面很脆，里面真的很嫩、
OK, very crispy on the outside and
really tender inside,
而当你咬到它时，你就会发生爆♥炸♥、
and when you bite into that,
you have an explosion,
味道在你口中爆♥炸♥。
an explosion of flavour
in your mouth.
阿罗拉。
Alora.
转动意大利面条，非常重要，不要让它们躺下。
Turning the spaghetti, very
important, don’t let them lie down.
是的，他现在要去准备鸡蛋。
Yes. He is going to prepare
the eggs now.
好的，基地。
OK, the base.
一个蛋黄，然后再加一点蛋白、
One egg yolk, and then a little bit
of egg white,
因为如果他这样做，泡沫会更多。
because it becomes more foamy
if he does that.
鸡蛋也很漂亮。
Beautiful eggs as well.
帕玛森和佩科里诺混合在一起。
Parmesan and Pecorino
mixed together.
两个漂亮的小夹子，胡椒粉。
Two nice pinch, pepper.
他们在罗马喜欢吃胡椒。
They love pepper in Rome.
非常重要。烤过的沙捞越胡椒粉。
Very important.
Toasted Sarawak pepper.
这一点非常重要。
That is so important.
这就是基础。
That is the base.
好吗？所以没有大蒜，没有培根？
OK? So no garlic, no bacon?
不!你疯了吗？
No! Are you crazy?
不要开始做美国的方式。
Don’t start to do the American way.
不要考虑在里面放太多的东西。
Do not think about putting
too many things in it.
它是非常必要的，它是非常干净的，它是非常整洁的。
It is very essential, it is
very clean, it is very neat.
他只是用眼睛来判断面食？
He judges the pasta
just with the eye?
只需看一下就可以了。
Just by looking at it.
他只是看着面条、
He just looks at the pasta,
他不需要定时器或类似的东西。
he doesn’t need a timer or anything
like that.
看看他现在在做什么。
Look what he’s doing now.
好的。
OK.
一点点的关东煮在里面。
A little bit of the guanciale in.
一点点的脂肪。
A little bit of the fat.
是的。
Yeah.
有一点是这样的。
A little bit of that.
水和要使其成为奶油状的脂肪。
Water and the fat that is going to
make it creamy.
规则三。不加奶油!
Rule three. No cream!
没有奶油。当意大利面条进入时，有一点湿，你看到了吗？
No cream. And as the spaghetti goes
in, a little bit wet, you see?
他让它们有点儿湿。
He left them a little bit wet.
是的。
Yeah.
这一点至关重要，你明白吗？
This is vital, you see?
烹饪用水，已经有了盐。
The cooking water,
which already got salt.
你是否注意到我们没有调味的东西？
Do you notice we have not
seasoned anything?
看，看他在做什么。
Look, look what he’s doing.
所以他现在通过触摸边缘知道了、
So he knows now
by touching the edge,
他知道现在鸡蛋是奶油状的，而且是熟的。
he knows now the eggs is creamy
and is cooked.
很漂亮。周围有一点奶酪，上面有一点胡椒粉。
Beautiful. A bit of cheese around
and a little bit of pepper on top.
哇哦哇哦。这看起来…
Wow. Wow. That looks…
罗西奥里的卡邦那拉。谢谢。
Carbonara di Roscioli. Grazie.
哇，这看起来…
Wow, that looks…
我不会把这个留在这里。
I am not leaving this here.
他不打算让我拥有任何东西。
He is not going to let me have any.
你必须努力向大家传达这里的味道、
You must try to convey to everybody
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