There’s a reason Classic Spaghetti Carbonara is so popular, and it’s not just because it’s easy to make. It’s creamy, rich, salty and indulgent aka comfort on a plate. This is an authentic recipe using egg yolks, so NO CREAM! 😉 For the best texture and flavour this dish is best eaten straight away, but luckily it’s all very quick to be made. Classic Spaghetti Carbonara is a dish of contradictions: rich yet simple, indulgent but effortless. Six ingredients—pasta, eggs, cheese, guanciale (or pancetta), garlic and black pepper—come together perfectly into a silky sauce. No cream, maybe some fresh parsley…
italian food
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Continue ReadingSoft caramelized aubergines in a tomatoey anchovies and capers sauce served with creamy burrata and a tangy lemon basil topping. Yuhuuummm! The aubergines soak up all that rich, umami-packed sauce, turning irresistibly silky. The anchovies melt into the tomatoes, adding depth without overpowering, while the capers bring little pops of…
