After watching Gordon Ramsay’s video of “the best carbonara ever” I felt inspired (and obliged) to show how an AUTHENTIC carbonara is made. Mine is one of the thousands versions of the most incredible Italian recipe, but at least it doesn’t show an avalanche of raw egg yolk cream on a handful of pasta. ENJOY!
NOTE: I mention 500 gr of pecorino and parmigiano but it is actually only 100 gr (60 pecorino, 40 parmigiano). Sorry for this HORRIBLE mistake!