Pieros Spaghetti Carbonara is quite possibly the quickest tastiest meal you could make, from start to finish is around 10-15 minutes. Just fry some pancetta/bacon bits and cook pasta al dente. Then drain the water and mix the pasta with the pancetta and mix with some scrambled egg. Very quick and easy meal and very tasty! Enjoy

Piero’s Recipe from the video:

  • Pasta
  • Egg
  • Garlic
  • Salt & Pepper
  • Spaghetti
  • Pancetta

Hope you enjoy this Spaghetti alla Carbonara made the Italian Way, Super quick meal to prepare video, for lots more information on this dish scroll down.

The Art of Spaghetti alla Carbonara: A Delectable Italian Classic

When it comes to quintessential Italian comfort food, few dishes can match the timeless appeal of Spaghetti alla Carbonara. With its rich and creamy sauce, perfectly cooked pasta, and tantalizing combination of flavors, Carbonara has captured the hearts and taste buds of people worldwide. In this article, we will take a deep dive into the origins, ingredients, preparation, and presentation of this beloved Italian delicacy. Whether you’re a seasoned cook or a culinary enthusiast, join us on a journey to unravel the secrets behind creating the perfect Spaghetti alla Carbonara.

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I. The Origins and Evolution of Carbonara

At the heart of the Carbonara’s appeal lies its fascinating historical roots in the heart of Rome. Though the exact origin remains uncertain, the dish’s name is often attributed to Italian coal workers (“Carbonari”) who enjoyed a simple meal of pasta, eggs, and guanciale during their lunch breaks. These humble beginnings highlight the essence of Italian cuisine: transforming humble ingredients into a dish that exemplifies comfort and pleasure. The popularity of Carbonara spread beyond Rome and reached other regions of Italy, where local variations began to emerge. The dish became a staple in the culinary landscape of Italy, eventually finding its way into restaurants worldwide. Today, Carbonara stands as a symbol of Italian culinary pride and continues to inspire chefs and home cooks alike.

II. The Ingredients that Make It Perfect

To create an authentic and sublime Spaghetti alla Carbonara, the quality of the ingredients plays a pivotal role. Each component of the dish contributes its unique flavor and texture, resulting in a harmonious symphony of taste. Understanding the importance of these elements and choosing the finest ingredients is key to achieving an exceptional Carbonara experience.

A. Eggs: The Foundation of Creaminess

Eggs are the cornerstone of the Carbonara sauce, providing richness and creaminess to the dish. The egg yolks, in particular, are what create that velvety texture that clings to the pasta. When selecting eggs, opt for fresh, organic, or free-range eggs for superior flavor and a vibrant yellow yolk. Since the sauce contains raw eggs, using the freshest eggs is crucial for food safety.

B. Cheeses: The Unmistakable Umami

A fundamental characteristic of Carbonara is the generous use of cheeses. Two types, Pecorino Romano and Parmigiano-Reggiano, are the traditional choices. Pecorino Romano, made from sheep’s milk, has a sharp and tangy flavor that infuses the sauce with an authentic Italian accent. Parmigiano-Reggiano, crafted from cow’s milk, adds a nutty and savory note that perfectly complements the Pecorino. Together, they create a complex and irresistible umami taste that elevates Carbonara to gastronomic excellence.

When selecting the cheeses, it is essential to purchase them in their whole form and grate them freshly. Pre-grated cheese often contains additives to prevent clumping, which can negatively impact the sauce’s texture. To fully appreciate the richness of the dish, consider investing in high-quality cheeses aged for at least 18 months, as their depth of flavor will shine through in every bite.

C. Guanciale: The Flavorful Pork Delight

Guanciale, an Italian cured meat cut from the pig’s jowl or cheek, is a key ingredient that sets Carbonara apart from other pasta dishes. Its high fat content and marbling provide a luxurious, melt-in-your-mouth experience. Guanciale boasts a delicate balance of saltiness and porky goodness, infusing the dish with a depth of flavor that captivates the palate.

When purchasing guanciale, look for slices with a generous amount of marbled fat for maximum flavor. The meat should have a slightly sweet aroma and a rich, reddish hue. Although it may not be as readily available as other cured meats, the distinct taste of guanciale is well worth seeking out to achieve an authentic Carbonara.

D. Pasta: The Perfect Vehicle for Flavor

Spaghetti is the traditional choice for Carbonara, and its long, thin shape allows it to mingle seamlessly with the sauce. The pasta should be made from durum wheat semolina for an al dente texture, providing a satisfying bite that contrasts beautifully with the creamy sauce. High-quality spaghetti will absorb the flavors of the sauce, ensuring each mouthful is a harmonious marriage of ingredients.

However, it is essential to remember that tradition should not limit your creativity. While spaghetti is the classic choice, feel free to experiment with other pasta shapes that suit your preference. Rigatoni, with its ridges and hollow center, captures the sauce, creating a delightful explosion of flavor in every bite. Fettuccine’s broader surface area allows for more sauce adherence, resulting in a luxurious and indulgent experience. Bucatini, with its thicker and hollow structure, offers a unique twist, as the sauce seeps into the tube-like pasta, creating a surprise burst of flavor. Farfalle, or bow-tie pasta, offers a whimsical presentation, perfect for those seeking a creative and visually appealing twist to the traditional recipe.

E. Salt and Pepper: The Essential Seasoning

As with any dish, proper seasoning is paramount in Carbonara. While the cheese and guanciale contribute some saltiness, it is essential to add additional salt to the pasta water before cooking. The salted water infuses the pasta with flavor, enhancing its natural taste.

Freshly ground black pepper is another essential seasoning that gives Carbonara its signature peppery kick. The coarsely ground pepper adds a gentle heat that complements the richness of the sauce and balances the dish’s flavors. The pepper should be added generously during the sauce preparation and can be sprinkled atop the finished dish, allowing diners to adjust the spiciness according to their preference.

III. The Art of Preparing the Creamy Carbonara Sauce

Achieving the signature creamy texture of the Carbonara sauce requires precision, attention to detail, and a deft hand in the kitchen. The process of making the sauce is both an art and a science, where timing and technique play crucial roles in delivering the perfect outcome. Let’s dive deeper into the steps involved in preparing this luscious and velvety sauce.

1. Whisking the Eggs and Cheese: The Foundation of Creaminess

Before cooking the pasta, start by whisking the eggs and grated cheeses together in a bowl. The combination of egg yolks and whole eggs creates a balanced texture, adding richness without overwhelming the dish with an overly eggy taste. Pecorino Romano and Parmigiano-Reggiano, with their distinctive flavors, contribute to the sauce’s complexity, infusing it with the essence of authentic Italian cheese.

As you whisk, the cheeses will begin to meld with the eggs, forming a smooth and creamy mixture. Take care to ensure the cheese is evenly distributed, as any lumps may interfere with achieving the desired consistency later on. Set the bowl aside while you cook the pasta, allowing the flavors to meld and intensify.

2. Cooking the Pasta to Al Dente Perfection

The pasta should be cooked to perfection, reaching that coveted al dente texture. The term “al dente,” which means “to the tooth” in Italian, refers to pasta that is cooked just enough to retain a slight firmness when bitten into. Achieving al dente pasta is a skill in itself and requires proper timing and vigilance during the cooking process.

To cook the pasta to al dente, bring a large pot of generously salted water to a rolling boil. Add the spaghetti or your chosen pasta shape and cook according to the package instructions, but always start testing the pasta a minute or two before the suggested time. Using a slotted spoon or tongs, remove a strand of pasta from the pot and taste it. The pasta should offer a slight resistance when bitten, without being overly chewy or hard in the center. It’s essential to avoid overcooking the pasta, as it will continue to cook slightly after draining.

3. Tempering the Eggs: A Critical Technique

Tempering the eggs is a crucial technique in Carbonara preparation, as it prevents the eggs from scrambling when combined with the hot pasta. To temper the eggs, take a ladleful of hot pasta water and slowly drizzle it into the egg and cheese mixture while whisking vigorously. This gradual addition of hot water raises the temperature of the eggs gently, ensuring they blend smoothly with the sauce rather than curdling.

Tempering the eggs also adds a touch of pasta water to the sauce, which helps create a creamier consistency. The starchy water helps bind the sauce to the pasta, allowing it to coat each strand evenly and effortlessly. This step is essential for achieving the signature creaminess that makes Carbonara so irresistible.

4. Combining the Pasta and Sauce: An Artful Dance

Once the pasta is cooked to al dente perfection, it’s time to combine it with the prepared sauce. Drain the pasta, reserving a small amount of the pasta water (about half a cup). Immediately add the hot, drained pasta to the bowl containing the egg and cheese mixture.

The key to this step is working quickly and efficiently. Toss the pasta vigorously with the sauce using tongs or two forks, ensuring that the sauce thoroughly coats each strand. The residual heat from the pasta will gently cook the eggs, forming the creamy sauce that envelops the pasta. The pasta water, if needed, can be added gradually to achieve the desired consistency.

5. Seasoning and Serving: Enhancing the Experience

Before serving, season the Carbonara with freshly ground black pepper to add a touch of heat and complement the dish’s richness. Carbonara is typically not heavily salted, as the guanciale and cheeses contribute a substantial amount of saltiness. However, taste the dish and adjust the seasoning if needed, keeping in mind that the saltiness of the sauce can vary depending on the cheese and cured meat used.

Present the Carbonara immediately on warmed plates, garnishing with an extra sprinkle of grated cheese and a dusting of black pepper. The dish is best served hot and fresh, inviting diners to indulge in the velvety goodness of the sauce and the perfectly cooked pasta.

IV. To Guanciale or Not to Guanciale: The Meat Debate

Traditionally, guanciale is the preferred choice of meat for Carbonara, and rightly so. The guanciale’s higher fat content imparts a rich and luxurious taste that beautifully complements the other ingredients. The meat is typically cut into small, thin strips, which render into flavorful fat when cooked. However, if guanciale is hard to find, pancetta and bacon can be used as acceptable substitutes, making the dish more accessible to a broader audience. Pancetta brings its own salty and slightly spicier notes, while bacon offers a smoky twist that resonates with those who prefer a bolder flavor profile. The meat choice is an opportunity for personalization, allowing cooks to tailor their Carbonara to suit their preferences.

V. Beyond Spaghetti: Exploring Pasta Variations

While spaghetti is the classic choice for Carbonara and holds its own charm, the world of pasta offers an extensive repertoire of shapes, each with its own unique attributes. Exploring alternative pasta varieties allows chefs and home cooks to expand their Carbonara horizons and discover exciting new textures and flavors. By pairing different pasta shapes with the luscious Carbonara sauce, one can create a delightful and personalized dining experience.

Rigatoni: Embracing Textural Extravaganza

Rigatoni, with its large ridges and hollow center, proves to be a delightful canvas for Carbonara sauce. The ridges on the surface allow the creamy sauce to cling to the pasta, ensuring that every bite is coated in decadence. As the sauce nestles inside the hollow center, each piece of rigatoni becomes a burst of flavor that surprises and delights the palate. Rigatoni’s robust texture provides an extra dimension to the dish, making it an excellent choice for those who appreciate a more substantial mouthfeel.

Fettuccine: Luxurious Silkiness

Fettuccine’s broad, flat shape offers a luxurious and silky experience when paired with Carbonara sauce. The generous surface area allows for the sauce to adhere effortlessly to the pasta, ensuring each strand is lavishly coated. The velvety nature of fettuccine creates a sensation of indulgence with every forkful. The interplay between the creamy sauce and the tender fettuccine creates a culinary harmony that pleases even the most discerning pasta connoisseurs.

Bucatini: The Sauce-Filled Surprise

Bucatini, a thicker and hollow version of spaghetti, adds an exciting twist to the traditional Carbonara. Its long, tubular shape captures the sauce within its core, providing a delightful surprise of sauce-filled centers with every bite. The combination of the creamy sauce and the hollow center of the pasta delivers a unique and satisfying taste experience that sets bucatini apart. This playful variation on the classic recipe brings a touch of whimsy to the dining table, making it a favorite among both young and old alike.

Farfalle: A Whimsical Presentation

Farfalle, also known as bow-tie pasta, offers a charming and visually appealing presentation for Carbonara. The unique shape, reminiscent of butterfly wings, adds a touch of elegance and whimsy to the dish. Each bow-tie pasta captures a bit of the creamy sauce, creating an exquisite mouthful with every forkful. Farfalle’s delicate texture complements the richness of the sauce, resulting in a balanced and refined Carbonara experience that delights both the eyes and the taste buds.

Linguine: The Sleek and Satisfying Choice

Linguine, with its flat, ribbon-like shape, provides a sleek and satisfying option for Carbonara enthusiasts. The smooth surface allows the sauce to cling effortlessly to the pasta, ensuring a consistent distribution of flavors. Linguine’s versatility and ability to retain the sauce make it an excellent choice for showcasing the richness of the Carbonara sauce. The slight chewiness of linguine enhances the overall texture of the dish, adding a pleasant contrast to the creamy sauce.

Penne: For the Perfect Bite

Penne, with its tube-like shape and angled ends, offers a delightful compromise between spaghetti and rigatoni. The ridges on the surface hold the Carbonara sauce beautifully, ensuring a burst of flavor in every bite. Penne’s unique shape provides a balanced combination of smooth and textured surfaces, creating an enjoyable and well-rounded experience with each forkful. Its ease of preparation and ability to capture the essence of Carbonara make penne a favorite among those seeking a simple yet satisfying pasta choice.

Orecchiette: Embracing Elegance and Flavor

Orecchiette, with its ear-like shape, brings a touch of elegance to the Carbonara table. These small, concave pasta pieces cradle the Carbonara sauce, creating little pockets of flavor that burst with every mouthful. Orecchiette’s unique shape allows it to hold the sauce well, ensuring a harmonious blend of flavors and textures. This subtle variation on the traditional pasta shapes provides a sophisticated and visually appealing presentation, perfect for impressing dinner guests.

Gnocchi: A Pillowy Delight

Although not a traditional choice for Carbonara, potato gnocchi adds a delectable twist to the dish. These soft, pillowy dumplings absorb the sauce, resulting in a comforting and satisfying Carbonara experience. The tender texture of gnocchi complements the creamy sauce beautifully, creating a velvety indulgence that is hard to resist. The combination of the rich Carbonara sauce with the delicate gnocchi elevates the dish to new levels of comfort and joy.

VI. The Secret Ingredient: Perfecting the Egg Ratio

The number of egg yolks and whole eggs used in the Carbonara sauce determines its richness and creaminess. Striking the right balance is crucial to avoid an overly eggy taste or a runny sauce. Traditional recipes typically call for a mix of egg yolks and whole eggs, creating a velvety and balanced texture. The eggs are often combined with the grated cheese to form a luscious mixture, ensuring every strand of pasta is coated evenly. However, the egg ratio is not set in stone and can be adjusted according to personal preference. For those who prefer a lighter sauce, using fewer egg yolks may be the way to go. Mastering this aspect of the recipe allows cooks to tailor their Carbonara to suit individual taste preferences.

VII. The Final Touch: Cheese and Seasoning

The selection and combination of cheeses play a vital role in elevating Carbonara’s flavors. Pecorino Romano, with its sharp and tangy notes, adds a distinctive and authentic Italian touch to the dish. Parmigiano-Reggiano, known for its nutty and savory flavors, complements the Pecorino perfectly, creating a symphony of tastes that dance on the taste buds. Balancing the ratio of these cheeses is essential to achieve a harmonious blend of flavors that enriches the Carbonara experience. Along with the cheese, proper seasoning with freshly ground black pepper is crucial to enhancing the dish’s taste and bringing the flavors to life. The pepper is often added generously, providing a peppery punch that enhances the overall flavor profile.

VIII. Cooking Pasta to Perfection

Cooking pasta al dente, meaning “to the tooth,” is an essential aspect of preparing Carbonara. This term embodies the art of pasta cooking, where the pasta is cooked until it retains a slight bite when chewed, neither too firm nor too soft. Achieving the perfect al dente texture ensures that the pasta holds its shape and complements the sauce, creating a delightful contrast in textures. Timing the cooking process accurately and adding salt to the boiling water enhances the pasta’s taste and elevates the overall Carbonara experience. Properly salted water not only seasons the pasta but also enhances its natural flavors.

IX. Serving and Presentation

Serving Spaghetti alla Carbonara is a ritual that brings joy to both the cook and the diner. The traditional method involves tossing the hot, cooked pasta directly in the sauce to ensure even distribution of flavors. The sauce should lightly coat the pasta, clinging to the strands without overwhelming them. This method also allows the eggs to cook gently in the residual heat, adding to

the sauce’s creaminess. Garnishing the dish with additional grated cheese and a sprinkle of freshly ground black pepper adds visual appeal and enhances the aroma, inviting diners to indulge their senses. Consider serving Carbonara with a side of fresh salad or crusty bread to complement the dish’s rich and satisfying flavors, rounding out a truly gratifying meal.

X. Embracing Tradition: Modern Takes on Carbonara

While tradition holds a special place in the hearts of many, Carbonara has also inspired chefs worldwide to experiment and innovate, creating exciting contemporary versions of the dish. Some chefs incorporate unconventional ingredients like truffles, mushrooms, or vegetables to add a touch of creativity and uniqueness.

Others might reinterpret the dish with alternative pasta types, such as using squid ink pasta or vegetable-based noodles. The evolution of Carbonara showcases the adaptability and flexibility of Italian cuisine, allowing it to transcend boundaries and embrace new influences while staying true to its essence.

By embracing modern interpretations while staying true to the core principles of Carbonara, chefs and home cooks alike can expand their culinary horizons and create unforgettable dining experiences.

XI. Common Mistakes and How to Avoid Them

Even with a seemingly simple recipe, Carbonara can pose challenges for novice cooks. Common pitfalls can lead to disappointing results, affecting the dish’s taste and texture. By being aware of these potential missteps and following the provided tips, cooks can confidently master the art of Carbonara and ensure a delectable outcome every time.

1. Avoiding Pre-Grated Cheese

One of the most common mistakes in preparing Carbonara is using pre-grated cheese instead of freshly grated Pecorino Romano and Parmigiano-Reggiano. Pre-grated cheese often contains additives to prevent clumping, which can negatively impact the sauce’s texture. The result is a less creamy and less flavorful Carbonara. To achieve the best outcome, invest in whole pieces of high-quality Pecorino Romano and Parmigiano-Reggiano cheese and grate them just before using. The effort will be well worth it, as the freshly grated cheese will add depth and complexity to the sauce, elevating the overall dish.

2. Timing the Sauce Preparation

Timing is essential when preparing the Carbonara sauce. The eggs and cheese mixture should be whisked together before the pasta is cooked to al dente perfection. If the pasta is left to cool significantly before tossing it with the sauce, the eggs may not cook adequately, resulting in a runny and unappealing texture. On the other hand, if the pasta is too hot, it might cause the eggs to scramble when combined, leading to a less creamy and less smooth sauce. To achieve the desired creaminess, it’s crucial to work quickly and confidently when combining the pasta and sauce.

3. Preventing the Sauce from Scrambling

One of the most intimidating aspects of making Carbonara is the fear of scrambling the eggs when combining them with the hot pasta. To avoid this, it is essential to temper the eggs properly. Gradually add a small amount of hot pasta water to the egg and cheese mixture while whisking vigorously. This process raises the temperature of the eggs gently, preventing them from curdling when they come into contact with the hot pasta. With this technique, you can achieve a smooth and creamy sauce that envelopes the pasta flawlessly.

4. Mixing the Pasta and Sauce Thoroughly

Another common mistake is not tossing the pasta and sauce together thoroughly enough. Properly mixing the pasta and sauce ensures that every strand is coated with the creamy goodness of the sauce. To achieve this, use tongs or forks to toss the pasta vigorously, making sure that each piece is evenly covered. The pasta should be well coated but not swimming in sauce. The residual heat from the pasta will gently cook the eggs, creating the creamy and velvety texture characteristic of Carbonara.

5. Avoiding Overheating the Sauce

Once the pasta and sauce are combined, avoid overheating the dish, as excessive heat can cause the eggs to curdle and the sauce to become grainy. Carbonara should be served immediately after preparation, while it is still hot and at its creamiest. If the sauce starts to cool down, gently reheat it over low heat while continuously stirring, but be cautious not to overcook it. Maintaining the proper temperature ensures that the sauce retains its smooth and luscious consistency.

6. Choosing the Right Guanciale or Pancetta

Selecting the appropriate guanciale or pancetta is essential for the dish’s flavor profile. Guanciale, made from the pork jowl or cheek, has a unique and rich taste that distinguishes it from pancetta, which comes from the pork belly. While both are acceptable choices for Carbonara, guanciale’s higher fat content imparts a more robust and authentic flavor. Look for guanciale with ample marbling, as the fat renders during cooking, adding depth and complexity to the sauce. Pancetta, while leaner, still brings a delightful saltiness and smokiness to the dish, making it a suitable alternative if guanciale is not available.

Spaghetti alla Carbonara

XII. Savoring the Flavors: Experiencing Carbonara

The joy of Spaghetti alla Carbonara lies not only in its preparation but also in the pleasure of savoring every delectable bite. Each mouthful is an immersive experience, with the pasta enveloped in the creamy embrace of the sauce, the saltiness of the guanciale or pancetta, the rich flavors of the cheeses, and the warmth of freshly cracked black pepper. It’s a dish that invites you to slow down and savor the moment, celebrating the harmony of ingredients that have stood the test of time. Whether enjoyed in a cozy trattoria in Rome or prepared with love at home, Carbonara is a culinary masterpiece meant to be savored and shared, uniting people through the shared appreciation of good food and good company.

FAQs

  1. Is it safe to use raw eggs in Carbonara?

Yes, when properly handled and combined with hot pasta, the residual heat cooks the eggs, making the dish safe to consume. It is crucial to use fresh, high-quality eggs from reputable sources to minimize any risks. Additionally, tempering the eggs with hot pasta water before combining them with the pasta helps ensure that they reach a safe temperature without scrambling.

  1. Can I use different types of cheese in Carbonara?

While Pecorino Romano and Parmigiano-Reggiano are the traditional choices for Carbonara, the dish is open to experimentation. You can explore using other hard, aged cheeses that complement the flavors of the sauce. Asiago, Grana Padano, or a combination of these cheeses can add delightful nuances to the Carbonara experience. However, for an authentic and classic taste, using Pecorino Romano and Parmigiano-Reggiano is recommended.

  1. How do I prevent the eggs from scrambling when making the sauce?

To prevent the eggs from scrambling, it is crucial to temper them properly. Tempering involves slowly adding a small amount of hot pasta water to the egg and cheese mixture while whisking vigorously. This gentle warming of the eggs ensures they blend smoothly with the sauce when combined with the hot pasta, creating a creamy and velvety texture without any scrambled bits.

  1. Can I make Carbonara ahead of time?

Carbonara is best enjoyed immediately after preparation, as the sauce may lose its creamy texture when reheated. The dish is meant to be savored fresh and hot, right after tossing the pasta with the sauce. However, if you have leftover Carbonara, you can reheat it gently in a pan over low heat while stirring continuously to prevent the eggs from curdling.

  1. Can I add vegetables or other ingredients to Carbonara?

While purists may argue against adding vegetables or other ingredients to the classic Carbonara recipe, the dish has inspired various interpretations over time. Some chefs and home cooks may choose to incorporate sautéed mushrooms, peas, or asparagus to add a touch of color and additional flavors to the dish. While these adaptations may not be considered traditional, they can create delightful variations that cater to different tastes and preferences.

  1. Can I use bacon or pancetta instead of guanciale?

While guanciale is the traditional choice for Carbonara, both bacon and pancetta can be used as acceptable substitutes. Pancetta, in particular, closely resembles guanciale in taste and texture, making it an excellent alternative. Bacon adds a smoky twist to the dish, which can appeal to those who prefer a more pronounced flavor. The choice of meat ultimately comes down to personal preference and availability.

  1. Can I freeze Carbonara?

Carbonara is best enjoyed fresh, as freezing and reheating can alter the texture and taste of the sauce. The creamy nature of the sauce may not hold up well during the freezing process, leading to separation and graininess. For the best culinary experience, it is recommended to prepare Carbonara for immediate consumption.

  1. Can I reheat leftover Carbonara?

While Carbonara is best enjoyed fresh, you can reheat leftover Carbonara with some caution. To avoid overcooking and curdling the eggs, gently reheat the dish in a pan over low heat while continuously stirring. Adding a splash of hot water or cream can help revive the sauce’s creaminess. However, please note that the texture may not be as luscious as the freshly prepared dish.

Enjoy!

Elevating pasta to an art form, Spaghetti alla Carbonara stands as a testament to the rich culinary heritage of Italy. By honoring tradition while embracing innovation, this Italian classic continues to captivate palates worldwide. As you embark on your Carbonara journey, remember to celebrate the simplicity and complexity that make this dish an unparalleled delight. So, grab your apron and cook up your own rendition of Carbonara to experience the magic firsthand. Enjoy!

Do you have other Pasta Dishes recipe Videos?

Yes! we do, here is a list:
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Farfalle Pasta with Mushrooms and Asparagus
Broccoli and Pasta

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Cooking With An Italian

Ciao I am Piero coming all the way from Puglia Italy. I created this site to bring my love of food to all, hope you enjoy.