James Martin's three-step carbonara tip will elevate your dish to new heights
If you think cooking has to be complicated or difficult, then we've got news for you. That's because chef and TV presenter James Martin has shared his fresh pasta carbonara recipe and it honestly couldn't be simpler.
While there are definitely some dishes that are especially complex, there are plenty of things you can make that are easier than you think and this is one of those recipes. And in case you don't believe us, the method for the tasty dish has just three steps for you to follow, which really doesn't seem that tricky. Here's a look at how it's done...
The carbonara recipe serves four people but can easily be adapted to serve more or less, depending on how many are eating at the time. Alongside the instructions, Martin wrote: "Quick, simple, easy, tasty and made with just a handful of ingredients... Pasta Carbonara!"
For this you'll need 15ml olive oil, 25g of butter, 300g sliced pancetta, three egg yolks, 50g grated parmesan, 50g grated pecorino, some salt and pepper, and of course, spaghetti. 350 grams of the fresh pasta to be precise. Next come the all-important cooking steps and as we previously mentioned, there are just three of them.
The first step is to heat a large frying pan until hot and add the pancetta. Fry it until crispy and then drain the oil. Second, you have to grab a bowl and whisk your egg yolks, along with the pecorino and parmesan. Add the salt and pepper to the mix as well.
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The third and final step is to cook the fresh pasta in boiling salted water for two minutes. Drain the pasta and transfer into the bowl of egg mixture. Stir, then add the pancetta and a spoonful of pasta water. Plate up and grate more parmesan grated over the top.
This comes after an Italian chef shared the secret to making an authentic carbonara, as she claims most Brits do it wrong. This is because many people add cream to their carbonara, which is big a no-no. "If you were thinking of adding cream to carbonara, think again and make a cake," says Roberta d'Elia, the head pasta chef from Pasta Evangelists in London.
The pasta expert has been sharing her expertise with the Mirror and recently revealed the 'correct' way to make carbonara, explaining that putting cream in the tasty dish is a big mistake as you don't need it. Instead, your sauce should be made from pecorino cheese, egg yolk, and some black pepper. She also claimed that you'd be messing up the dish if you used bacon pieces or pancetta, as Martin recommended. She explained that Italians don't use these, they use guanciale only. Guanciale is a cured meat that comes from the pork jowl and is named after the Italian word for cheek - guancia.
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