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Learn how to make the perfect Italian Carbonara with Gino D’Acampo — creamy, rich, and full of authentic flavour… without a drop of cream! 🇮🇹

In this video, Gino shares his traditional family recipe for Spaghetti alla Carbonara, showing how simple ingredients — eggs, pancetta, pecorino, and love — come together to create one of Italy’s most iconic dishes.

Whether you’re a beginner or a passionate foodie, this step-by-step guide makes Italian cooking easy, fun, and delicious — straight from Gino’s kitchen to yours.

In this video you’ll learn:

✅ How to make authentic Carbonara the Italian way
✅ The key to perfect creamy texture without using cream
✅ Gino’s top tips for cooking pasta perfectly every time
✅ What makes Italian food simple, fresh, and full of heart

📺 Watch Like Mamma Used To Make on ITVX here: https://www.itv.com/watch/gino’s-italy:-like-mamma-used-to-make/10a3197

📺 Watch Secrets Of The South on ITVX here: https://www.itv.com/watch/gino’s-italy:-secrets-of-the-south/10a5274

📺 Watch Gino’s Italian Christmas Feast on ITVX here: https://www.itv.com/watch/gino’s-italian-christmas-feast/10a3225

📺 Watch Gino’s Cooking Up Love on ITVX here: https://www.itv.com/watch/gino’s-cooking-up-love/10a2825

Gino’s Italian Family Adventure Cookbook is available here: https://amzn.eu/d/9TEwOKN

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11 Comments

  1. Guanciale quality pork jowl is almost impossible to find in the U.S. unless it is an expesensive special order. Pork jowl from the supermarket doesn't compare.

  2. Wow, looks nice and sounds delicious. I thought till today, just pasta water was required, it also works with just salted water ?

  3. The Italians are not doing this since 2000 years… The carbonara recipe originated in the 50’s and had cream in it up until the 80’s (Gualtiero Marchesi for those interested).

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