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

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

  • Chef Massimo Bianchi has revealed the secret of the perfect spaghetti carbonara
  • Contains five ingredients – guanciale, eggs, spaghetti, parmesan and pecorino
  • The Italian chef said that the dish should always be eaten immediately after cooking
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Italian chef Massimo Bianchi has revealed the secret of always cooking the perfect spaghetti carbonara.

Share his recipe Gastronomic traveler, the top chef – who has worked in restaurants in Sydney – said that all you need is five main ingredients – guanciale, eggs, spaghetti, parmesan and pecorino cheese.

To prepare the dish, Bianchi said that you should sauté guanciale, which is a salted pork cheek, over medium heat until crispy. Another alternative that you can use is pancetta.

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

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

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

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

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

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

Cook spaghetti in a large pan with salted water until al dente. Drain the pasta but save some cooking water.

Then quickly combine the spaghetti with the egg mixture, the 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.

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

Despite its popularity, a research by pasta makers Barilla discovered that 90 percent of Australians still make the same mistake by adding cream to the dish, while traditionally raw eggs are the main ingredient to create creaminess.

The Rome-born chef has worked for some of Sydney's best restaurants, including Buon Ricordo and Mosaic at the Westin Hotel.

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

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

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

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Last year, former MasterChef participant Justine Schofield shared her favorite go-to recipe to make the wonderfully authentic Carbonara at home.

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

She starts cooking the spaghetti in a large pan with salted boiling water.

Then fry pancetta or oil-free bacon in a large hot pan for two minutes. In the meantime, she mixes four egg yolks and pecorino in a bowl.

While she squeezes the pasta al dente, she puts a little water aside for later. Then she throws the pasta into the pan panetta. Then she takes the pan off the heat and adds two tablespoons of the reserved cooking water.

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She adds the egg mixture and freshly cracked pepper before she throws the pasta again until everything is covered in the yolk mixture and it becomes shiny.

Finish with the remaining pecorino and serve immediately.

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