Cream in carbonara? Cooking in cold water? Your pasta mistakes that make Italian chefs cringe

COOKING TIPS: From timing to technique, Orazio Salvini explains the simple tweaks that make all the difference in authentic Italian cooking (Image: iStockphoto/ Getty)

Many home cooks may be sabotaging their attempts at authentic Italian dishes – and it all starts with a single ingredient in carbonara. The classic pasta dish should be creamy, rich and simple, but too many people are still adding cream, which Italian chefs say ruins both the taste and authenticity.

One of those critics is Orazio Salvini, founder of Real Italian Restaurants, who describes cream in carbonara as the ‘biggest culinary crime’ against the traditional dish. “Authentic carbonara relies solely on eggs and cheese for its creamy texture. Adding cream is a mark of a poor cook,” he explained.

Salvini added that simple cooking methods with quality ingredients often deliver the best results. “The beauty of Italian cooking lies in simplicity. Timing, technique, and cooking with love – understanding these fundamentals makes authentic Italian food much easier to achieve.”

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Salvini also highlighted four other common mistakes that people make while making carbonara:

Cooking pasta in cold water: Many people add pasta to cold water and then bring it to a boil. “Always boil the water first, add salt only when boiling, then add the pasta,” he said.Using excessive pasta sauce: “Pasta should be lightly coated, allowing you to taste both the pasta and sauce together,” he explained.Incorrect pasta shapes: Certain sauces pair better with specific pasta. “Spaghetti with bolognese is a common error. Tagliatelle works better for thick meat sauces, while spaghetti suits lighter sauces like oil, garlic, or simple tomato,” Salvini noted.Using pre-grated cheese: Freshly grated Parmigiano-Reggiano adds flavour and aroma that pre-packaged versions lack.

Research by YouGov backs up Salvini’s claims, identifying 11 ‘culinary crimes’ against Italian cuisine. The biggest offences, according to Italians, are putting ketchup on pasta, cooking pasta in cold water, and pineapple on pizza.

Brits, however, tend to find some of these more acceptable, with cream in carbonara and garlic bread with pasta among the biggest cultural discrepancies.