An Italian chef has revealed five ways home cooks prepare pasta dishes wrong.
Angela Hartnett, who owns a Michelin-starred restaurant in London, specializes in Italian cuisine. It comes after his mother moved to the UK from Italy.
Angela has shared her pasta crushes with Hollywood actor Stanley Tucci, which she encounters while tasting food outside of Italy. They include using the wrong type of pasta in your dishes.
On The Dish podcast, co-host Nick Grimshaw asked the couple what “annoys them the most” about the “hot parts” of Italian food. Hartnett replied, “The cream in the Carbonara is one.”
Traditional Italian carbonara is made from eggs and cheese. The ingredients are added to the hot pasta and mixed together to form a creamy sauce.
Tucci added “too much sauce.” Hartnett’s other favorites included using spaghetti with bolognese – tagliatelle is favored in much of northern Italy – pre-grated parmesan and pre-cooked pasta.
The chef recalled a time when he was younger and someone had a pre-grated version of the cheese. He said: “I remember when I was in college when someone was pre-grating parmesan in one of those plastic containers and I was like such a snob.
“I was like, ‘Oh my God.’ And then people pre-cook the pasta and refresh it in cold water.
Tucci, who has published three cookbooks, seemed visibly shaken by the news. He added, “No, no, no.”
The Devil Wears Prada star recently filmed a travel series around Italy called Tucci: The Heart of Italy. It is a sequel to his award-winning Searching for Italy, where he traveled around the nation tasting different cuisines and exploring its cultures.
Tucci grew up in an Italian household, with both his parents having roots in southern Italy. He lived in Florence for a year in the 1970s.
