Tagliatelle Carbonara

CARBONARA is easily the most popular pasta dish in the world. I have seen it served from Ireland, to Germany, Australia and even in Hong Kong.

Unfortunately most restaurants and chefs haven’t got a clue how to make a proper one. Being a big bacon and cheese lover I really love a good carbonara when made properly.

I also get really annoyed when someone tries to serve me one and it isn’t made properly. Like seriously, call the dish something else as if you aren’t making it the proper way as it simply isn’t a carbonara. A real authentic carbonara doesn’t have any cream, mushrooms, chicken, onions and all the stuff that so many put into one.

For this recipe I add a little cream as it really does add to the dish and helps keep it moist and not dry like the authentic recipes can be. Other than this I make it just like you would find it in Rome.

Try to use a really good pasta rather than a cheap tasteless one. If not making my own, my first choice is DeCecco which is what I used in this recipe. It is, in my and many other chef’s opinions, the best alternative to making your own fresh. It is a little pricey so go for Barilla if you can’t get DeCecco or afford it. Always look for an egg pasta (all’ouvo) as they taste way better than those pastas that aren’t made with eggs. Like, seriously, pasta made without eggs simply isn’t pasta in my book. It is particularly important to choose a good pasta for this dish as it is such a big element of the dish and will make it amazing as apposed to meh. Do this and you won’t want to add all those ingredients that shouldn’t be in the dish.