A heart-warming carbonara is a dish loved by Brits across the UK and is therefore seen by many as the ultimate example of Italian comfort food.
After all, the combination of salty, chunky cured pork, a silky egg and cheese sauce, garlic, and enough black pepper to make your eyes water is a tough proposition to turn down.
However, the composition of this satisfying yet easy-to-execute dish may come as a shock to home cooks — after an official recipe from the Italian Academy of Cuisine revealed the oft-abused ingredient that should not be included in an authentic version of the classic meal.
According to the recipe on the authority’s website, a carbonara is only truly considered Italian if it uses guanciale – salted pork cheek.
Although not as readily available in shops and supermarkets in the UK as ham, bacon and pancetta, guanciale is used by Italians for its higher fat content to enhance the flavor of the finished dish.
Another non-negotiable for the recipe is the use of pecorino cheese instead of other hard cheeses such as Parmesan or Grana Padano, due to its higher salt content because it is made with sheep’s milk.
About the method of making the carbonara itself, the advice on the website is: ‘Cut the guanciale into strips half a centimeter thick. Place the guanciale in a pan with the olive oil and the pressed garlic and fry until nicely brown.
Once you have removed the pan and garlic from the heat, beat the eggs in a bowl with a pinch of salt and the grated pecorino cheese.
A heart-warming carbonara is a dish loved by Brits across the UK and is seen by many as the ultimate example of Italian comfort food (File image)
After all, the combination of salty, chunky cured pork, a silky egg and cheese sauce, garlic and enough black pepper to make your eyes water is a tough proposition to turn down (File image)
According to the recipe on the authority’s website, a carbonara is only truly considered Italian if it uses guanciale – salted pork cheek.
Then bring plenty of salted water to the boil in a large pan, lower the spaghetti and cook until the pasta is al dente.
Once the pasta is ready, pour it into the pan with the guanciale, add the beaten egg and grated pecorino cheese mixture – resist any evil impulse in your head to add cream – and mix all the ingredients well.
Finally, to serve, sprinkle the dish with plenty of freshly ground black pepper – it doesn’t mean ‘coal burner’ in English for nothing.
The recipe from the Italian Academy of Cuisine will come as a welcome surprise to carbonara fans who were previously upset when Gordon Ramsay put peas in his version of the dish.
The TV chef, 57, added the quintessentially British vegetable to his version, much to the chagrin of guests.
The extra ingredient of peas infuriated Italians and carbonara fans, with some begging Gordon to never cook pasta again.
The £15 dish is served at his Gordon Ramsay Street Pizza restaurants in the UK.
Italian Juline Marconi furious: ‘For God’s sake. Guanciale, egg and pecorino, it’s not that difficult.’
Celebrity chef Gordon Ramsay has angered Italians by putting peas in a spaghetti carbonara dish
The TV chef, 57, added the quintessentially British vegetable to his version of the Italian classic carbonara
Compatriot Sandro Luc added: ‘I love Gordon, but this is not carbonara.’ Amedeo Emmolo said: ‘Please remove this and never cook pasta again.’
Brit Chris Bane said: ‘That’s not a carbonara on any level.’ Connor Musson said: ‘What is this abomination of Italian food. Shame Gordon.”
Another person joked: ‘I’m not even Italian and I’m offended.’ While someone else added: ‘Do people have to pay for that?’
Another said: ‘RIP carbonara.’ Meanwhile, someone else joked: ‘Gordon isn’t afraid of Italians.’