It has always been Antonio’s vision to share with New Zealanders his experience of Italy as much as possible. There is a beautiful story behind each dish, each ingredient and the way to put them together…
Here is the original Carbonara Recipe to try at home:
- 400 – 500g Gerardo Di Nola Spaghetti
- 4 – 6 eggs
- 120 – 150g guanciale
- extra virgin olive oil
- black pepper
- 120 – 150g pecorino romano
Cut the guanciale into cubes and brown in a pan with a little oil until it becomes transparent.
Grate the pecorino and add it in a bowl with the beaten eggs and a handful of black pepper. Mix well to get a creamy dressing for your carbonara.
Cook the spaghetti in plenty of salted water and drain when al dente, adding a ladleful of cooking water. Pour spaghetti into the pan and let them jump with guanciale for a minute. Add the seasoning, stir quickly with the wooden spoon, turn off the heat and serve.