Tuesday 4 August marks International Day of Italian Cuisines – otherwise known as the perfect excuse for pasta. What better way to celebrate our new favourite holiday than with a popular spaghetti dish for dinner tonight, Spaghetti alla Carbonara.
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We've found a delicious, authentic recipe courtesy of Hotel Eden Rome’s General Manager Luca Virgilio.
This carbonara recipe is served at the upmarket Hotel Eden Rome in Italy
But before you start – here's what you definitely shouldn't be doing. Michelin-starred Fabio Ciervo, Executive Chef at La Terrazza at Hotel Eden Rome, has revealed the number one mistake people make when cooking a Carbonara – using the wrong meat.
It's vital to use guanciale (pork cheek) and not bacon. Trust us, it'll make all the difference…
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Here are his other top tips:
- Cook the pasta for two – three minutes in the sauce and then off heat, add the eggs to make a tasty Carbonara sauce.
- For an authentic Carbonara, the following ingredients must not be added; onion, garlic, finishing with parsley or basil, cream… and of course, pancetta or bacon.
Appetite whetted? Read on to recreate a restaurant-worthy dinner tonight…
Hotel Eden Rome’s General Manager Luca Virgilio shared his secret recipe
Spaghetti alla Carbonara recipe (serves 2)
INGREDIENTS
Ingredients for Spaghetti alla Carbonara
- 200g of spaghetti pasta
- 3 egg yolks
- 150g of guanciale
- 100g of grated pecorino cheese
- Ground black pepper
- Salt
METHOD
Method for Spaghetti alla Carbonara
Step 1
When the pasta water boils, add a couple of pinches of salt.
Step 2
On a frying pan start cooking the guanciale. No need to add oil, as the guanciale is already quite fatty
Step 3
While the pasta and guanciale are cooking, mix the grated pecorino and egg yolks together with some pepper in a bowl
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Step 4
When the guanciale is nice and crispy, add a bit of water from the pasta to it, to start making the sauce. Bring the heat to low.
Step 5
Add some pasta water to the bowl with the egg yolks and cheese to make it more fluid.
Step 6
When the pasta is cooked al dente, transfer the pasta to the frying pan with the guanciale, and turn off the heat.
Step 7
Then add the egg yolk and cheese mix to the pasta and guanciale. Then mix together and the egg will start to cook from the warmth of the pasta.
Step 8
Final touch: just before serving, add some pecorino cheese and ground pepper on top. Buon appetito!
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