[wcm_nonmember]<!– –><div style="text-align: center"><!– –><img src="" alt="" scale="0" style="max-width: 30%; margin-top: 20px"><!– –><!– –><h2><!– –>Unlock this Story<!– –></h2><!– –><p style="padding-bottom:25px"><!– –>Stories from the 'Bucket List' book are only available to members<!– –></p><!– –><a class="et_pb_button" background-color: #ffffff"<!– –>href="/product/digital-club-membership/">join the club</a><!– –></div><!– –><!– –>[/wcm_nonmember]<!– –><!– –>[wcm_restrict]<!– –><!– –><div class="page" title="Page 64"><!– –><div class="section"><!– –><div class="layoutArea"><!– –><div class="column"><!– –><!– –><p>Have you ever become totally <b>obsessed with perfecting a recipe</b>? Andrew has done that and gone a big step further. He’s London born but from an early age has had a serious thing for Italian food, and more specifically, pasta. He remembers eating in burger and pizza restaurants when he was younger and asking his mum why there weren’t more pasta-only restaurants. It was definitely a foreshadowing of what came later in his life.</p><!– –><!– –><p>He didn’t really think much about a dedicated pasta restaurant again until he got to university. The first time he cooked a proper pasta dish it was a real disaster but it fuelled that obsession to perfect it. He didn’t just cook it over and over,<b> Andrew went to Italy to learn from the real artisans</b>. He learnt about flavour and tradition as well as small details and techniques. Then he went to Italy again. And again.</p><!– –><!– –><p>He learnt about differences between different types of the same cheese, the provenance of ingredients like tomatoes, pistachios and lemons. Every region has different amazing products and variations of dishes. He fell in love with the freshness and simplicity, which echoed his mum’s cooking that was always from scratch.</p><!– –><!– –><p><b>Now, he has opened his own pasta restaurant</b>, Emilia’s, and is preparing to open another. He never became a professional chef but kept asking questions, stayed curious and passed on the craft he learnt in Italy to the chefs that work in the kitchen.</p><!– –><!– –><p>One of the first times he encountered carbonara in Italy he was staying with 5 students from different parts of Italy. They were each giving their own tips about Italian cooking and one guy cooked it with egg yolks. He had only seen whole eggs used before and it sparked a conversation. Everyone does it completely differently. He loves that he encountered it from a cultural rather than culinary point of view.</p><!– –><!– –><p>This carbonara recipe represents the simplicity of Italian food, and reflects how hard it can be to get it absolutely perfect. There are different ways of cooking it in different regions of Italy but Andrew favours the Northern Italian method of using whole eggs to make it a little lighter. <b>Pecorino is always used over Parmesan</b> along with plenty of pancetta and black pepper. Andrew’s twist is to use bucatini, which ensures the creamy sauce is distributed perfectly.</p><!– –><!– –></div><!– –></div><!– –></div><!– –></div><!– –><!– –>[/wcm_restrict]