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 for Spaghetti alla Carbonara
- 200g of spaghetti pasta
- 3 egg yolks
- 150g of guanciale
- 100g of grated pecorino cheese
- Ground black pepper
Method for Spaghetti alla Carbonara
When the pasta water boils, add a couple of pinches of salt.
On a frying pan start cooking the guanciale. No need to add oil, as the guanciale is already quite fatty
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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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.
Add some pasta water to the bowl with the egg yolks and cheese to make it more fluid.
When the pasta is cooked al dente, transfer the pasta to the frying pan with the guanciale, and turn off the heat.
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.
Final touch: just before serving, add some pecorino cheese and ground pepper on top. Buon appetito!
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