When it comes to the cult dishes of Italian cuisine, Paste Carbonar confidently occupies one of the first places. And when Gordon Ramsey is taken up for the matter – one of the most charismatic chefs of our time – even the traditional recipe acquires a new rhythm, character and dynamics. In his interpretation of the carbonar remains true to his Roman roots, but becomes even more expressive, with a emphasized balance of tastes and ideal texture.

Gordon is known for his attention to details: from the correct temperature of the pan to the desired level of creamy sauce. His approach to carbonar does not allow compromises. Everything is built on quality and ability to feel the moment. When the yolks meet with warm paste, when the cheese begins to slowly melt, when the fried bacon gives aromas – at this moment magic is born.

In Gordon’s recipe there is no place for cream-it returns us to authenticity, where the basis of the sauce is only egg yolks, cheese and a little water from under the pasta. The result is not just a paste with sauce, but a velvety, silk emulsion, enveloping each thread of spaghetti.

Particular attention is paid to Beckon or Panchetta: it is important to achieve crunch from the outside and softness inside. And also – pepper. It is not just added, but fried in a pan to open spicy notes and give the dish depth.

Karbonar according to the recipe for Gordon Ramsey is not just food. This is an act of respect for traditions with the addition of chef temperament. It is simple, but requires concentration. And it is in this apparent simplicity that the grace and power of the dish are hidden.