The original spaghetti carbonara

The original spaghetti carbonara: take good quality spaghetti, trenette or linguine (ideally „al bronzo“ ie with a roughed-up surface so that the sauce sticks better), use guanciale (cured and air-dried pig’s cheek, not smoked) and not bacon, please, as well as eggs with additional egg yolks rather than cream, Pecorino cheese (ideally from Sardinia), parsley, …


Competition for Mr Röstimann!

Store cupboard supper: you know it only too well – that kohlrabi lingering in the veg drawer of the fridge shouting „cook me“ – and the bulk buy of smoked salmon from a couple of months ago taking up too much space in the freezer. This calls for a flight of fantasty from Burnt the …



Frühstück – I love that world. Those Umlauts!!! This was a pretty tasty breakfast and perfect if you have a flour allergy as there is no flour in the recipe. And the oats mean you feel fuller for longer. For extra indulgence, serve with whipped cream. Recipe to download (Breakfast)