REMAKING the AUTHENTIC CARBONARA PASTA

Quantities and ingredients: bit.ly/recette... (from the book "Le Ricette Regionali Italiane 1967")
The debate over the most authentic recipe for this mythical dish will probably never end. You can learn more about it from the "Carbonara Club" association, founded in 1998, and trace some of the hypotheses as to its origins: www.carbonarac...
Over the course of his 45 years of experience, and after working in some of the greatest establishments of his time (Lucas Carton in Paris ***, Gualtiero Marchesi in Milan **, La Cravache d'Or in Brussels **, etc.), Cyril has developed a logic, a philosophy in line with his taste and his history, which he transcribes in each of the recipes he creates.
If you like what we do and want to support us while discovering new recipes detailed in videos and adapted by Chef Cyril Nitard every month, you can become a NITARD VIP member on our website: www.cyril-nita... (home page or recipes tab, annual pass €30).
You can also follow us on instagram : @cyril.nitard
In the meantime, get cooking!
Bon appétit!

[@christinehd8497]

Moi qui aime les bonnes choses, j’adore ! Merci pour le partage.

[@laurentdevoucoux4726]

c'est pas du tout l'histoire que j'ai entendu mais ça a l'air tres bon

[@user-eg4qp7ur5n]

Ça m’a l’air excellent 😋! Merci Chef 🙏

[@CyrilNitard]

Merci beaucoup 😊

[@slt6502]

Je vous adore !!! Gaëlle

[@CyrilNitard]

Quand est-ce que tu viens nous voir ? ça nous ferrait trop plaisir 👨🏻‍🍳

[@stephanejaccard667]

Merci 🙏👍

[@CyrilNitard]

🙏🏼😉

[@isabellealesso6613]

Merci chef

[@CyrilNitard]

Avec plaisir

[@pal-eo2ux]

Je vote pour Vongole pour la prochaine pâte 😊

[@CyrilNitard]

C’est prévu ! 😉

[@pal-eo2ux]

Et en plus il est historiens Cyril❤