EMBASSY OF ITALY IN NICOSIA
CARBONARA: A CLASSIC THAT EVERYONE THINKS THEY KNOW HOW TO MAKE…
BUT THAT’S NOT ALWAYS THE CASE.
THERE ARE 3 MISTAKES IN THIS RECIPE: CAN YOU SPOT THEM AND LET US KNOW?
According to the Italian Academy of Cuisine, the traditional recipe for pasta alla carbonara calls for a few essential ingredients: spaghetti, guanciale, eggs, pecorino romano, black pepper, and a bit of cream to make the dish creamier.
To prepare it, you start by browning the guanciale in a pan together with a clove of garlic to enhance the flavour. Meanwhile, cook the pasta in plenty of salted water. In a separate bowl, beat the eggs with pecorino and pepper. Once drained, the pasta is added to the guanciale and, keeping the pan on the heat, the egg mixture is poured in, stirring until it slightly thickens. If necessary, a little pasta cooking water can be added to adjust the consistency.
NOW TRY TO FIGURE OUT WHAT THESE TYPICAL ITALIAN GESTURES MEAN
(AT LEAST 3 OUT OF 4)