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.
From pampered pooches to a man who ate a full English breakfast every day, chef Harriet Mansell's stories about life as a chef on board superyachts are jaw-dropping. But the gig enabled the ex-Noma chef to save enough money to open her own restaurant. Read her amazing story here.
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This year La Liste recognises the chefs and restaurants that have demonstrated a commitment to change and innovation during the pandemic, building the gastronomy of tomorrow.
The EU Food Safety Agency has approved the yellow mealworm as safe for consumption paving the way for a whole new insect food sector across its member states.
