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| Spaghetti alla Carbonara |
Here are some of my tips, to ensure the success of this traditional dish, as revealed by Carol, one of our valued ex-cooking guests on American Fox2TV.
Thank you Carol for spreading the word.
Showing posts with label easy pasta sauces. Show all posts
Showing posts with label easy pasta sauces. Show all posts
Friday, 19 October 2018
Spaghetti alla Carbonara, as shared on American TV
Here are some of my tips, to ensure the success of this traditional dish, as revealed by Carol, one of our valued ex-cooking guests on American Fox2TV.
Thursday, 26 April 2018
Aglio, olio e peperoncino - Chef Guido's Classic Roman Pasta Dishes
Aglio, olio e peperoncino
Method: Fry 2 bruised garlic cloves and a small fresh chilli in olive oil until the garlic is golden brown. Take out the garlic and mix the sauce in with cooked ‘aldente’ pasta.
(Pasta shapes traditionally used: bucatini, spaghetti)
Dried Pasta: 80-100g per serving
Chef Guido's Tip: "top with a little fresh parsley"
This is the quickest pasta sauce to make and it tastes delicious. This is the classic Roman pasta dish I make for my family when I use what ingredients we already have in the cupboard. No need to go and shop, plus it is very fast to make.
You can make it as hot as you like, just add or reduce the chilli you use.
You can make it as hot as you like, just add or reduce the chilli you use.
Ingredients (serves 6): extra virgin olive
oil, garlic, 2 garlic cloves, fresh chilli.
Method: Fry 2 bruised garlic cloves and a small fresh chilli in olive oil until the garlic is golden brown. Take out the garlic and mix the sauce in with cooked ‘aldente’ pasta.
(Pasta shapes traditionally used: bucatini, spaghetti)
Dried Pasta: 80-100g per serving
Chef Guido's Tip: "top with a little fresh parsley"
Friday, 16 March 2018
Carbonara Pasta - fast, tasty Roman cuisine
Carbonara is a symbol of Rome’s cuisine and one of my favourite fast pasta dishes to make.
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| 'Spaghetti alla carbonara' served with ground black pepper and topped with extra Guanciale |
Ingredients: (serves 6)
50g of guanciale (cured pork cheek), 50 g of pecorino romano cheese, black pepper, 4 eggs, extra virgin olive oil.
Dried Pasta: 80-100g per serving
Method: Cut the guanciale into short sticks. Put a little olive oil in a pan and fry guanciale until crispy. Whisk the eggs in a bowl with pecorino cheese, black pepper and a pinch of salt. When pasta is cooked, drain the pasta, put it back in the hot pot and mix all the ingredients until the eggs acquire a creamy consistency, without scrambling. Serve immediately and with extra pepper on top.
Pasta shapes traditionally used for Carbonara are spaghetti or rigatoni.
Chef Guido's Tips:
Tip 1: This sauce is very quick, and when ready needs to be stirred into the cooked 'aldente' spaghetti and served immediately.
Tip 2: If guanciale is not available you can use pancetta instead
If you like this recipe, please download Guido's FREE 5 minute Roman Pasta Recipe Booklet
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