Cook up a storm and pretend you’re dining in a traditional Italian trattoria with the help of Carluccio’s' executive chef Eric Chauvet. He brings us two of the restaurant’s classic Italian recipes to help you recreate these popular dishes at home.

To start, we have a rustic tomato bruschetta, then for main course, it’s a hearty dish of spaghetti carbonara. Apron at the ready? Let’s get cooking!

Tomato bruschetta (serves two)

Ingredients

• Two thick slices of sourdough bread
• Extra virgin olive oil
• Garlic clove (peeled)
• 250g tomatoes (cherry red and yellow, beefsteak or whatever type you fancy!)
• Basil leaves
• Salt and pepper

This is such a simple dish but the quality of the tomatoes, oil and bread you use will be crucial to the result!

Method

1. Cut your tomatoes into small pieces. If you’re using cherry tomatoes, simply cut these in half.
2. In a bowl, combine the chopped tomatoes with some olive oil and torn basil leaves, then season.
3. Meanwhile, grill the bread. If you haven’t got access to a grill, simply toast until golden brown on both sides.
4. Rub the garlic clove on either side of the sourdough, then drizzle with oil.
5. Serve on a plate and top with the tomatoes and their juices.
6. Add more basil and olive oil to taste if you wish!

Spaghetti carbonara (serves two)

Ingredients

• 200g spaghetti
• 150g pancetta cut into small cubes (or Guanciale if you can find it in your local Italian deli)
• 2 tbsp olive oil
• 2 medium eggs and 1 yolk
• 50g Parmigiano Reggiano (or pecorino) freshly grated
• Salt
• Freshly grounded black pepper

Method

1. Cook the pasta in a large pan of boiling salted water until ‘al dente’ (firm to bite) following the packet instructions.
2. Meanwhile, heat the oil in a pan and fry the cubes of pancetta or Guanciale until crispy.
3. In a large bowl, beat the eggs and yolk then add the grated cheese, a small pinch of salt and plenty of black pepper.
4. Once the pasta is ‘al dente’, drain and toss in the pan with the oil and pancetta. Allow to cool slightly.
5. Now add to the bowl with the egg and cheese and beat vigorously until it thickens slightly and coats the pasta.
6. Serve immediately and enjoy!

Buon appetito!