(In collaboration with Bertolli – A Taste of the Mediterranean)
Everyone who’s visited Italy at least once would agree that it’s impossible not to get seduced by the country’s beauty. The luscious landscapes, century old buildings, rich and flavourful cuisine all contribute to the image of one the most gorgeous places to ever exist but it is the heart and soul of the people that get us every time.
We are fortunately enough to have friends there, so when we visit we get to see the real country, away from busy tourist spots, and eat meals prepared by real women, not chefs.
If you ever ask an Italian where to get the best food they would answer my mamma’s house without hesitation. Truth is that some of the tastiest Italian dishes ARE made by home cooks.
I’ve heard once that Julia Child said she didn’t like Italian cooking because there is no actual cooking involved. Seriously Julia Child? That’s my favourite part!! I love that I can come home from work and no matter what state I am in I can still whip up a quick and satisfying pasta carbonara and spend time with my favourite people around a dinner table.
The recipe I am sharing today is the cornerstone of Italian cuisine Carbonara. The day I was taught how to make Carbonara by my amazing Sicilian friend Angela is one of the best days of my life.
I didn’t think it was possible to improve on the version I knew but somehow Gennaro Contaldo did! The difference is in the yolks people! I’ve always used whole eggs to stir in my spaghetti but he uses egg yolks only, which produces the CREAMIEST pancetta and cheese carbonara I have ever tasted.
Gennaro also uses Bertolli‘s new olive oil and butter blend. Talk about creamy!! It is better than any restaurant version I’ve had and I am going to show exactly how to do it through a bazillian pictures. You are welcome!
- 100 g Pancetta finely chopped
- 80 g Parmesan cheese
- 3 Large eggs yolks + 1 whole egg
- 350 g Spaghetti
- 2 Garlic cloves peeled and crushed
- 40 g Bertolli with butter
For the recipe instructions visit Bertolli