![]() Fry for 5-10 minutes until the meat has browned and become crispy, then remove from the heat. Fry the guanciale in a large frying pan, there’s no need to add any oil to the pan as when the guanciale cooks it will release fat that will help the meat to cook.Salt and freshly ground black pepper, to tasteĬhef’s tip: Don’t preheat the pan for your guanciale, put it into the cold pan and then turn on the hob, this way it will slowly release its delicious fat as it cooks.Roberta's traditional spaghetti carbonara recipeįollow along as Chef Roberta shows you the techniques behind a classic carbonara in the video below.Ĭalories per serving: 846 kcal Ingredients Splashing out on eggs with rich, golden yolks will enhance your carbonara endlessly and using guanciale (cured pig cheek) instead of pancetta or bacon will bless your dish with a suitably savoury flavour. ![]() However, this recipe adheres very closely to the authentic, original version of this dish, and is our Head Chef Roberta’s go-to meal when she’s looking for quick, satisfying and whole-heartedly Italian comfort food.Īn authentic carbonara only requires a few components, but the outcome is always more delicious if you find the highest quality ingredients available. Our 'Carbonara of Dreams', for example, is a rich and creamy version for those who like their pasta with an indulgent twist. Like many famous dishes, there are now lots of variations on the theme. ![]() ![]() Spaghetti alla carbonara is a stone-cold Italian classic from the region of Lazio, and one of the famous four pasta dishes of Rome, alongside cacio e pepe, amatriciana and pasta alla gricia. ![]()
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