This week we travel to Rome for a classic first course: spaghetti alla carbonara. Featured chef Alessandro Bellini is a true-blue Roman who hones his art at Melbourne's Eat'aliano restaurant, in Windsor.
Ingredients for 4 people:
500 grams of pasta (usually spaghetti)
500 grams of guanciale (or pancetta)
300 grams of pecorino romano
200 grams of Parmesan cheese
Six egg yolks
Freshly ground pepper
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