Chef reveals how to make the perfect carbonara with just FIVE ingredients – and you should eat it immediately
A CHEF has revealed the secret to making a perfect carbonara every time – and all you will need is five ingredients.
Italian-born Massimo Bianchi shared his recipe with emphasising the importance of eating it immediately after cooking.
To make the famous Italian dish, which is linked back as far as ancient Rome, Massimo says all you will need is Guanciale (Italian cured pork cheek), eggs (3 egg whites, six egg yolks), spaghetti, Parmesan and Pecorino cheese.
And if you are struggling to get your hands on Guanciale, then pancetta is a perfectly good substitute and can be found in most supermarkets.
The only additional ingredient you will need is a glug of olive oil.
Massimo says that you should begin by sautéing your Guanciale or pancetta in the olive oil until crisp.
Separate the egg yolks and the egg white and then in a mixing bowl whisk together them together before combing 25g of Pecorino and 25g of Parmesan – adding black pepper to taste.
Cook around 500g of spaghetti in salted water and drain, setting aside some cooking water.
Add the pasta to the egg and cheese mixture, as well as the cooked meat – add the cooking water if the mixture is looking claggy. Serve immediately.
Of course, Massimo’s method isn’t the only one and plenty of other chefs claim they have the secret to the perfect carbonara.
Australian TV host Justine Schofield claimed that it takes just four ingredients to perfect the dish.
Revealing her recipe to her recipe to Justine ditched the Pecorino cheese and the egg white to further simplify the recipe.
And fellow Aussie chef Dario Manca claims that you should never use bacon in the dish, agreeing with Massimo that guanciale should be used - he also recommends keeping the pasta al dente - slightly firm.
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Other celeb chefs, like Jamie Oliver and Nigella Lawson, recommend using pancetta in place of guanciale, which is much easier to get your hands on here in Britain.
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