Gino's proper spaghetti alla carbonara
It’s been a hotly debated topic over the years on This Morning - what goes into the perfect carbonara? Well Gino’s here to settle it once and for all as he cooks carbonara the proper Italian way!
Gino's also joined by two faces from This Morning’s past as our original chef Susan Brookes and wine expert Charles Metcalfe join us for lunch.
Spaghetti alla carbonara
Serves: 4
Ingredients
5 tbsp extra virgin olive oil
3 tbsp unsalted butter
250g diced pancetta
4 eggs
6 tbsp freshly grated Pecorino cheese
4 tbsp finely chopped flat-leaf parsley
500g spaghetti
Salt and freshly ground black pepper
Method
Heat the oil and butter in a large frying pan over a medium heat and fry the pancetta for 8 minutes, stirring occasionally, until golden and crispy. Set aside.
Whisk the eggs and half the cheese in a bowl. Add the parsley and plenty of black pepper. Set aside.
Cook the spaghetti in a large pan of boiling, salted water until al dente. Drain well and tip it back into the same pan.
Tip the contents of the pancetta pan into the pasta, then pour in the egg mixture. Mix everything together for 30 seconds with a wooden spoon. The heat from the pasta will be sufficient to cook the egg to a creamy coating.
Season with salt and pepper and serve immediately with the remaining cheese sprinkled on top