PARTNER CONTENT FOR THE ITALIAN NATIONAL TOURIST BOARD


Spaghetti chitarra alla carbonara


Serves: 1 Takes: 1 hr


Ingredients 30g guanciale (cured meat) extra virgin olive oil, for frying 2 eggs, yolks only 1 tbsp grated parmesan 1 tbsp grated pecorino


For the pasta 400g ‘00’ flour 4 organic eggs


You’ll need A chitarra pasta cutter


Method 1. To make the pasta, put the flour in a large bowl, add a pinch of salt and mix. Crack the eggs into a separate bowl and beat with a fork until smooth. Make a well in the middle of the flour and tip the beaten eggs into the centre. Use your fingers to combine the eggs


and flour, working from the centre of the well outwards until the mix forms a dough. Cover with a damp cloth and leave for 30 mins. 2. Roll out the dough on a lightly floured work surface, forming a sheet that’s 0.5cm thick and 40cm long. Set the sheet onto the pasta cutter and use a rolling pin to push it down onto the wires, slicing the dough into ribbons. 3. Cut the guanciale into strips around 0.5cm in length. Heat 1 tsp olive oil in a pan set over a low heat, then add the guanciale strips. Cook until crispy on the outside but soft in the middle, around 2-3 mins. Set aside. 4. Tip the egg yolks into a large bowl with a pinch of salt and pepper. Add half the parmesan and half the pecorino and mix well. 5. Cook the spaghetti al dente in boiling salted water, then drain, reserving a little of the water. Add the spaghetti to the pan with the guanciale and keep on a very low heat for 2 mins, mixing all the time. Tip the contents of the pan into the bowl with the egg yolks, then use a fork to mix everything together, adding a little of the reserved pasta water to ensure the end result is light and creamy. 6. Transfer to a serving dish and top with the remaining cheese and a grind of black pepper.


The event


National Geographic Traveller (UK), in association with the Italian National Tourist Board, teamed up with Aldo Zilli for a live online event celebrating Italian food. It took place on 24 November to coincide with International Italian Cuisine Week (23-29 November), and featured a cooking demonstration and Q&A session, with topics ranging from the country’s amazing regional specialties to the role of food as a central component of Italian socialising. Speakers also included chef Joe Hurd, a regular guest presenter on BBC One’s Saturday Kitchen and Joe Fattorini, wine expert on The Wine Show. Head to our website for more recipes, or to the Facebook page to watch the event: facebook.com/ NatGeoTravelUK/videos


To find out more, visit italia.it/en/home


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