Do you know how to make carbonara correctly? This classic Roman pasta dish consists of just four ingredients – egg, cheese, pork and black pepper – but its's one that has been continuously added to and bastardised, as it’s travelled, commonly with cream or mushrooms for example.
Here then are four Michelin-starred chefs to show you exactly how to make carbonara. The authentic recipe calls for fattier guanciale from the pig’s jowl and pecorino (sheep’s milk) cheese. Also demonstrated here is a key technique many chefs use to prevent the eggs from scrambling, which is to bain-marie them.
As Carbonara is a Roman dish, we have to start with a Roman chef, namely Luciano Monosilio of Rome’s Pipero restaurant (and formerly of the one Michelin star Pipero al Rex). He’s actually known as the ‘King of Carbonara.’
Carlo Mirarchi of New York's Blanca also adds his eggs to the pan over what is presumably a low direct heat.
Finally, Heinz Beck of the three Michelin star La Pergola in Rome, flips the carbonara recipe on its head with this famous signature dish, filling his fagotelli with sauce. Okay, so he adds courgette and cream, but we can forgive him, this looks amazing.
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.