Tips + tricks
+ RESERVING A LITTLE
of the pasta’s cooking water allows you to adjust the consistency of your carbonara with a starchy, seasoned liquid.
+ WHEN MAKING THE
spring carbonara, allow the hot spaghetti to cook the egg yolks gently. Beware of the direct heat, as the eggs can scramble.
+ TO THINLY SLICE THE
vegetables for the spring carbonara you can use a vegetable peeler for the asparagus, and a julienne peeler for the zucchini.
+ TO COOK THE PANCETTA
for the mushroom ravioli, preheat the oven to 200 º C. Place the pancetta on a baking tray lined with nonstick baking paper and bake for 8– 10 minutes or until crisp.