For years, people who have stayed at both DeiMori in Florence and at La Massa in Tuscany have enjoyed one of Danny’s Carbonara .

These pasta suppers have often been impromptu affairs, done on the spur of the moment when the always generous Danny has felt particularly so.  He likes nothing better than to whisk up one of his pasta carbonara and share it with his guests.  They in turn love the experience and the recipe which follows has, I am sure, been replicated all around the world.

Many carbonara tend to be smothered in loads of cream and Parmesan cheese, but this one succeeds with its simplicity and dignity – just a very few very natural ingredients.