Italian chef Massimo Bianchi reveals the secret to the perfect spaghetti carbonara

How to make the PERFECT spaghetti carbonara: Italian chef reveals his secret five ingredient recipe – and says the dish should always be eaten within minutes of cooking

  • Chef Massimo Bianchi has revealed secret to the perfect spaghetti carbonara
  • Includes five ingredients – guanciale, eggs, spaghetti, parmesan and pecorino
  • The Italian chef said the dish should always be eaten straight after cooking

Italian chef Massimo Bianchi has revealed the secret to cooking the perfect spaghetti carbonara every time. 

Sharing his recipe with Gourmet Traveller, the top chef – who has worked at restaurants around Sydney – said all you need is five main ingredients – guanciale, eggs, spaghetti, parmesan and pecorino cheese. 

To cook the dish, Bianchi said you need to sauté guanciale, which is a cured pork cheek, over medium heat until crisp. Another alternative you can use is pancetta.

A top chef has revealed the secret to cooking the perfect spaghetti carbonara (stock image)

Chef Massimo Bianchi (pictured) said you need to eat the dish immediately after cooking so you get that smooth, velvety texture

Chef Massimo Bianchi (pictured) said you need to eat the dish immediately after cooking so you get that smooth, velvety texture

In a large bowl, whisk together six egg yolks, three white eggs, parmesan, pecorino and black pepper.

Cook spaghetti in a large saucepan of salted water until al dente. Drain the pasta but reserve some cooking water.

Next, quickly combine the spaghetti with the egg mixture, guanciale and a dash of extra-virgin olive oil. If the pasta is too dry, add the cooking water.

Season with salt and pepper. Bianchi said you should always eat the dish immediately after cooking.

Many chefs have previously suggested eating carbonara fresh as you get that smooth, velvety texture. Reheating the dish leads to scrambled eggs.

Despite its popularity, a survey by pasta makers Barilla found 90 per cent of Australians are still making the same mistake by adding cream to the dish, when traditionally raw eggs are the key ingredient to create the creaminess.

The Roman-born chef has worked for some of Sydney’s finest restaurants, including Buon Ricordo and Mosaic in the Westin Hotel.

The top chef said all you need is five main ingredients - guanciale, eggs, spaghetti, Parmesan and Pecorino cheese (stock image)

The top chef said all you need is five main ingredients – guanciale, eggs, spaghetti, Parmesan and Pecorino cheese (stock image)

Last year, former MasterChef contestant Justine Schofield shared her favourite go-to recipe to create the deliciously authentic carbonara at home.

Speaking to Daily Mail Australia, Schofield revealed her recipe uses just four ingredients – spaghetti, pancetta, egg yolks and pecorino.

She starts by cooking the spaghetti in a large pot of salted boiling water.

Next, she fries pancetta or bacon without oil in a large hot pan for two minutes. Meanwhile, she mixes four egg yolks and pecorino in a bowl.

While straining the al dente pasta, she puts aside a little of the water for later. She then tosses the pasta in the pan of pancetta. Next, she takes the pan off the heat and add two tablespoons of the reserved cooking water.

She adds the egg mixture and freshly cracked pepper before tossing the pasta again until all is coated in the yolky mixture and it becomes glossy.

Finish with the remaining pecorino and serve immediately.



Read more at DailyMail.co.uk