8 October, 2013
Gino’s Bucatini alla CarbonaraComments : 1 Posted in : Food, Recipes, Travel on by : Reema Tags: carbonara, food, Italy, pasta, recipe
Italy is one of my favourite places in the world. I have visited many times over the years and each trip has been so memorable.
Eating the most divine and authentic pizza in Naples, a beautiful Tuscan holiday with family, driving through the breathtaking Amalfi coast and discovering the best (and worst!) Italian food in Rome are just a few of my favourite memories of Italy.
Last Friday, I caught an episode of Gino’s Italian Escape, an ITV series featuring Italian chef Gino D’Acampo as he travels to various parts of Italy introducing viewers to classic Italian recipes. In this episode, Gino was in Rome and making a traditional Roman Bucatini alla Carbonara – without the cream.
I had cut out red meat from my diet a few weeks ago but watching him cook this spectacular looking carbonara was enough to turn me back over to the dark side for a meal! 😉
Gino’s Bucatini alla Carbonara took me back to Italy and is one of the best Italian pastas I have ever had. Simple to make with a handful of ingredients – my favourite kind of recipe.
Here is my attempt at Gino’s recipe – with a little less oil and butter than the original 😉
Gino’s Bucatini alla Carbonara
250g bucatini (looks like a thick linguini but is hollow in the middle) – could also use spaghetti or linguini
100g cubed pancetta
4 tablespoons freshly grated pecorino cheese
3 tablespoons chopped flat leaf parsley
2 tablespoons olive oil
1 tablespoon butter
- Add bucatini to a pot of boiling water with salt and cook for 7-8 minutes.
- Cook the pancetta in olive oil and butter until it is crisp and set aside. You could also dry fry the pancetta to save some calories but obviously the olive oil and butter will make it taste better!
- In a separate bowl, whisk the eggs & half the grated cheese. Add the chopped parsley and lots of black pepper.
- Add the cooked bucatini to the pancetta and stir.
- Making sure the pan is off the heat, add the egg/cheese/parsley mixture to the pasta.
- Stir quickly for a few seconds so that the egg doesn’t become scramble. The heat in the pasta will ‘cook’ the egg resulting in a silky, yellow ‘sauce’!
- Serve immediately with the rest of the pecorino cheese sprinkled on top and more black pepper.
Gino D’Acampo’s book, Gino’s Italian Escape features a selection of recipes from Italy that will ‘help you eat like you are in Italy’! Definitely on my list!
Gino’s Italian Escape airs on ITV every Friday at 8pm until 18th October. I will definitely be tuning in to the next one, waiting to be inspired!