Here's Daniele who is Swiss Italian, making the perfect Spaghetti Carbonara - just how his Mamma does.
Top tip - cook the SPAGHETTI first. We forgot that on our first two tries at this recipe!
He is frying a couple of packets of Pancetta - until it's almost cooked through.
Now he's adding quite a considerable amount of FRESHLY GRATED Parmigiano Reggiano cheese - he says any decent Parmesan would do. It looked like 2-3 tablespoonsful. We have serious translation issues!
Then he adds EGG YOLKS ONLY, one per person, although I prefer one or two extra, plus he then adds quite a splash of MILK and keeps stirring until it's all cooked through.
The cooked spaghetti gets chucked in ....
...and voila! Only he doesn't say that, but 'Ecco!'
He'd never made this before - he'd watched his mum and written down the recipe when
It's honestly so simple and the quantities of all the ingredients are down to personal preference. His father likes less eggs, his mother likes more milk.
You'll find your own way and it ain't half fun practising. Buon appetito!