Today, we’re cooking two classic dishes that have won the hearts of gourmets worldwide. Simplicity of ingredients and mastery of technique—this is what makes them unforgettable!
Ingredients (for 2 servings):
Equipment:
Cooking process:
Prepping the ingredients:
Dice the pancetta or guanciale into 0.5 × 0.5 cm cubes. Separate the yolks from the whites (whites won’t be needed). Grate the cheese finely. In a bowl, combine the yolks, grated cheese, and a generous amount of freshly ground black pepper. Whisk until smooth—the mixture should be glossy and slightly frothy. Set aside.
Cooking the pasta:
Bring 3 liters of water to a boil in a large pot. Add 1 tbsp of salt (the water should taste like the sea). Add the spaghetti and cook strictly according to the package instructions (usually 8–10 minutes) until al dente (pasta should be tender but still have a slight bite). One minute before the pasta is done, reserve 100 ml of the pasta water in a separate container.
Frying the pancetta:
While the pasta cooks, heat the frying pan over medium heat. Add the olive oil and the diced pancetta. Fry for 5–7 minutes, stirring constantly with a spatula, until the cubes turn golden and crispy and the fat renders. Remove the pan from heat and leave it on a warm surface (the pancetta should stay hot).
Mixing the pasta with the fat:
Drain the pasta in a colander but don’t rinse it. Quickly transfer the spaghetti to the pan with the pancetta and toss with the spatula so the pasta absorbs the fat. Remove the pan from heat and let it cool slightly (the temperature should drop to 60–65°C to prevent the eggs from scrambling when mixed in).
Adding the egg-cheese mixture:
Pour the egg-cheese mixture into the pan with the pasta in a thin stream, stirring constantly and vigorously with the spatula. Add 2–3 tbsp of the reserved pasta water to make the sauce creamy and evenly coat every strand. Keep stirring until the sauce becomes smooth, glossy, and slightly thickened (about 1–2 minutes). The pasta should be fully coated but not soggy.
Serving:
Divide the spaghetti between plates. Serve immediately, topped with extra black pepper and grated cheese. The dish should be hot, with a creamy sauce and crispy bits of pancetta.
💡 Fact: Real Carbonara contains no cream—adding it is considered heresy in Roman cuisine! The sauce’s creamy texture comes from properly mixing eggs, cheese, and pasta water at a strictly controlled temperature.
Ingredients (for 4 servings):
For the roast beef:
For the Yorkshire pudding:
Equipment:
Cooking process:
Prepping the meat:
Take the beef out of the fridge 1 hour before cooking to bring it to room temperature. Pat the meat dry with paper towels. Rub it all over with olive oil, then season evenly with salt and pepper. Arrange the crushed garlic cloves and rosemary sprigs on top.
Searing the meat:
Heat the frying pan or roasting pan over high heat. When the pan is smoking hot (a drop of water should evaporate instantly), add the meat and sear on all sides for 2–3 minutes until a golden-brown crust forms. Use a spatula to flip the meat—don’t pierce it.
Roasting the beef:
Transfer the meat to a baking tray (if using a frying pan) and place it in the preheated 200°C oven. Roast for 20–25 minutes for medium doneness (medium, internal temperature 60–63°C). If using a thermometer, insert it into the center of the cut, avoiding the bone. Remove the meat from the oven, cover with foil, and let it rest for 15–20 minutes (the internal temperature will rise another 2–3°C).
Preparing the Yorkshire pudding batter:
While the meat roasts, make the batter. In a bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually pour in the milk, whisking constantly until the batter is smooth and lump-free. The batter should be as thin as heavy cream. Cover the bowl and let the batter rest for 30 minutes at room temperature.
Baking the Yorkshire pudding:
Preheat the oven to 220°C. Pour the vegetable oil into a baking dish (or a high-sided tray) to a depth of 0.5 cm. Place the dish in the oven for 5 minutes until the oil is smoking hot. Quickly pour the batter into the dish—it should sizzle and start rising immediately. Bake for 20–25 minutes until golden brown and puffed. Don’t open the oven for the first 15 minutes, or the pudding will collapse.
Slicing and serving:
Slice the roast beef thinly against the grain. Serve with the Yorkshire pudding, drizzling the meat with the juices that collected while resting. As a side, you can serve boiled potatoes or steamed vegetables.
💡 Fact: Yorkshire pudding was originally served not as a side dish but as a separate course before the main meal to "fill up" guests and reduce the amount of expensive meat they’d eat. Today, it’s an indispensable part of the British Sunday Roast.