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…
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Continue ReadingI still had some bagna cauda left in the fridge from last week (bagna cauda is an anchovies, garlic and olive oil sauce), it had solidified into a gorgeous garlicky anchovies buttery spread. In stead of a sauce I added a good tablespoon of this goodness to the hot mushrooms…
