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Classic Spaghetti Carbonara
Authentic Roman pasta with crispy guanciale, egg yolk, Pecorino Romano and black pepper โ no cream, ever.
30 min620 calMedium
โ
4.9(3,842)
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Myanmar's extraordinary fermented tea leaf salad โ a complex medley of pickled tea leaves, crispy fried garlic, toasted sesame, peanuts, and dried shrimp.
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Juicy hand-shaped sausages of seasoned ground beef and pork grilled over charcoal, served in flatbread with raw onion and ajvar. Serbia's most iconic street food.
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Norwegian pork and beef meatballs simmered in a rich brown gravy, served with boiled potatoes, carrots, and lingonberry jam.
The quintessential Irish one-pot of lamb, potatoes, carrots, and onions simmered low and slow in a rich, cloudy broth.
The iconic Irish quick bread leavened with bicarbonate of soda and buttermilk โ crusty outside, tender inside, and ready in under an hour.
Scotland's national dish of spiced offal pudding served with swede mash and buttery potato mash, traditionally eaten on Burns Night.
A luxuriously creamy Scottish smoked haddock and potato soup from the fishing village of Cullen on the Moray Firth.
The definitive Scottish biscuit โ three simple ingredients baked to a crumbling, buttery, melt-in-the-mouth perfection.
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Thick, doughy yeast-raised waffles studded with pearl sugar that caramelizes on the iron for an irresistible sticky crunch. The authentic street waffle of Belgium.
A bubbling pot of melted Gruyรจre and Emmental cheeses spiked with white wine and kirsch, perfect for dipping crusty bread. The ultimate Swiss alpine communal meal.
Thin strips of veal in a rich cream and white wine sauce with mushrooms and a hint of lemon. Zurich's signature restaurant dish, elegant yet quick to prepare.
Steamed green bananas cooked in a rich groundnut and tomato sauce, Uganda's beloved national staple. Hearty, creamy, and deeply comforting.
A rolled chapati stuffed with a spiced vegetable omeletteโUganda's most popular street food. The name comes from 'rolled eggs', shortened by vendors to 'Rolex'.
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Skewers of thinly sliced beef marinated in a fiery, peanut-based spice rub called yaji and grilled over charcoal โ West Africa's most iconic street food.
Cameroon's beloved 'Director General's chicken' โ a lavish one-pot dish of fried chicken and plantains stir-fried with vegetables in a fragrant tomato and herb sauce.
Cรดte d'Ivoire's beloved fermented cassava couscous โ light, slightly sour, and the perfect base for grilled fish, tomato salad, and fried plantains.
Abidjan's most iconic street food โ attiรฉkรฉ with pieces of fried or grilled tuna, topped with fresh onion, tomato, chilli, and a squeeze of lemon. Fast, cheap, and utterly delicious.
A traditional Mฤori earth-oven feast where meat and vegetables are slow-cooked underground over heated stones, imparting a distinctive smoky flavour.
A towering meringue shell with a crisp exterior and marshmallowy centre, piled high with whipped cream and fresh kiwifruit.
Juicy charcoal-grilled skewers of marinated goat, beef or offal โ Rwanda's most popular street food, served with roasted plantain.
Fragrant long-grain rice slow-cooked with xawaash spice blend, caramelised onions, raisins and toasted pasta โ Somalia's festive rice dish.
A quick, fragrant Somali stir-fry of diced meat and vegetables seasoned with xawaash and served with canjeero or rice.
A jewel-coloured, intensely flavoured Somali confection made from sugar, cornstarch, ghee and cardamom โ the centrepiece of every celebration.
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A warming Icelandic lamb soup simmered with root vegetables and oats โ the ultimate cold-weather bowl of nourishment.
Latvia's iconic dense, slightly sweet sourdough dark rye bread โ the cultural soul of the nation, baked slowly in a wood-fired oven.
Latvia's beloved grey peas with salty bacon โ a simple, intensely satisfying dish eaten at Midsummer and on special occasions throughout the year.
Latvia's cherished little bacon-filled buns โ soft, yeasted rolls stuffed with smoky bacon and onion, baked to a glossy golden finish.
Hearty Lithuanian potato dumplings stuffed with seasoned ground pork, named after the zeppelin airships they resemble.
Slovenian rolled nut cake with a buttery yeast dough and fragrant walnut filling, the centrepiece of every holiday table.
Decadent Slovenian layered pastry from the Prekmurje region, with alternating fillings of poppy seed, cottage cheese, walnut, and apple.
Bosnia's beloved grilled minced meat sausages, served in flatbread with raw onion, ajvar, and kajmak.
Flaky Bosnian meat-filled phyllo pastry, coiled into a large round and baked until golden, a cornerstone of Bosnian breakfast culture.
Spongy sourdough flatbread served with rich, slow-cooked Eritrean chicken stew. The iconic centerpiece of any Eritrean communal meal.
A fiery Eritrean beef stew simmered in rich berbere spice pasteโbold, warming, and perfect for scooping with injera.
Congo's national dishโchicken braised in rich, golden palm butter with garlic and chili for a deeply savory, velvety stew.
Zimbabwe's beloved stapleโstiff white cornmeal porridge paired with tender, slow-cooked beef stew in a rich tomato and onion gravy.
Zambia's beloved staple โ thick, smooth maize porridge served alongside a flavourful vegetable or meat relish. A cornerstone of every Zambian meal.
Crispy, smoky, and addictive roasted peanuts seasoned with salt and chilli โ the most popular street snack across Zambia.
Mozambique's iconic grilled chicken marinated in fiery piri piri sauce with lemon, garlic, and butter โ a dish that conquered the world from the shores of the Indian Ocean.
Enormous Mozambican tiger prawns grilled over charcoal and basted with a garlicky piri piri butter โ the definitive seafood dish of the Indian Ocean coast.
Sierra Leone's deeply fragrant peanut soup with chicken, tomatoes, and traditional spices โ one of West Africa's most celebrated and soul-warming dishes.
Sierra Leone's smoky, tomato-steeped jollof rice โ deeply aromatic with a signature burnt bottom layer called 'party rice' that every West African treasures.
Sierra Leone's iconic national stew of pounded cassava leaves slow-simmered with palm oil, smoked fish, crayfish, and meat โ the dish that defines Sierra Leonean identity.
Tender raw fish cured in fresh citrus juice and tossed with rich coconut milk, chilli, and vegetables โ Fiji's beloved national dish.
The iconic Maldivian breakfast of flaked smoked tuna tossed with freshly grated coconut, onion, chilli, and lime โ eaten with roshi flatbread.
Crispy triangular pastries filled with spiced tuna, boiled egg, and cabbage โ the Maldives' favourite street food snack.
Bhutan's fiery national dish of fresh green chillis simmered in a rich, creamy local cheese sauce. Bold, warming, and utterly addictive.
Slovakia's beloved national dish: soft potato dumplings smothered in tangy sheep's bryndza cheese and topped with crispy bacon. Hearty, rich, and deeply comforting.
A sweet Slovak chimney cake: spiral-wrapped pastry dough grilled over an open flame, dusted with cinnamon sugar and crushed walnuts. Irresistibly warm and fragrant.
Wales's beloved national dish: a slow-cooked broth of lamb, leeks, and root vegetables that warms body and soul. Simple, ancient, and deeply satisfying.
Nepal's beloved national dish of spiced lentil soup served with steamed rice and an array of side vegetables.
Juicy steamed dumplings filled with spiced minced meat or vegetables, served with a fiery tomato-sesame dipping sauce.
Singapore's unofficial national dish โ silky poached chicken served with fragrant ginger-garlic rice, chilli sauce, and dark soy.
A rich, spicy coconut curry broth loaded with thick rice noodles, prawns, tofu puffs, and a fragrant laksa leaf garnish.
Whole mud crabs cooked in a tangy, sweet, and mildly spicy tomato-chilli sauce โ Singapore's most iconic seafood dish.
Brunei's beloved everyday meal โ a simple, satisfying plate of steamed rice, crispy fried chicken, and spicy sambal, wrapped in paper and sold for pocket change.
Sizzling Namibian street-grilled beef strips served with a peri-peri tomato dipping sauce and fresh bread.
A slow-cooked Namibian and South African campfire stew of tender lamb, root vegetables, and warming spices in a cast-iron pot.
Malawi's beloved thick maize porridge served with a flavourful vegetable or bean relish โ the backbone of Malawian daily life.
Malawi's prized Lake Malawi tilapia grilled whole with tomato, onion, and chilli โ a celebration dish from the lakeshore.
A deeply flavourful Burundian dish of slow-cooked cassava leaves with peanuts, palm oil, and aromatic spices.
Crispy golden fried plantain fingers โ Burundi's favourite street snack eaten plain, with beans, or alongside grilled meats.
Montenegrin golden fried dough balls drizzled with honey and dusted with powdered sugar โ a beloved breakfast treat from the Adriatic coast.
Whole lamb slow-roasted under the traditional Montenegrin bell โ a festive, fall-off-the-bone centerpiece for celebrations and family gatherings.
Kosovo's most iconic dish โ a ceremonial layered pancake with creamy batter and sour cream, traditionally cooked under a saฤ and served on festive occasions.
Kosovo's beloved baked lamb and rice casserole blanketed in a rich, set yogurt custard โ a cornerstone of Albanian-Kosovan cuisine.
Juicy, herb-seasoned Kosovan grilled meatballs made with a mix of beef and lamb โ a street-food favorite served with fresh bread and ajvar.
Kosovo's favorite dessert โ a moist sponge cake soaked in three kinds of milk and topped with golden caramel, adapted from the Latin American tres leches.
Luxembourg's national dish โ smoked collar of pork slow-simmered until tender and served with broad beans in a silky cream sauce and boiled potatoes.
Crispy Luxembourgish potato fritters with onion and parsley โ an irresistible street food staple sold at every Luxembourg fair and market.
Slow-roasted spiced lamb buried in a sand pit oven wrapped in banana leaves โ Oman's iconic national celebration dish.
Whole roasted kingfish stuffed with lemon and spices, served over tangy sour rice โ the pride of Muscat's coastal kitchens.
Jewel-coloured rose, saffron, and cardamom confection โ the centrepiece of every Omani celebration and guest table.
Saudi Arabia's beloved national dish โ fragrant spiced rice with slow-braised chicken or lamb, topped with caramelised onions and toasted nuts.
Crispy folded pancake stuffed with spiced minced meat, egg, and spring onion โ a beloved Saudi street food and family snack.
Buttery semolina cookies filled with date paste and fragrant rosewater โ Saudi Arabia's most cherished Eid celebration sweet.
Butterflied Tigris carp slow-grilled over an open wood fire โ Iraq's ancient and iconic national dish.
Crispy-edged Iraqi date and walnut cookies flavoured with cardamom and anise โ the essential Eid celebration biscuit.
A spectacular assortment of vine leaves, courgettes, tomatoes, and peppers stuffed with spiced rice and lamb โ Iraq's most festive dish.
Syria's beloved national dish โ crispy bulgur-and-lamb shells stuffed with spiced minced meat, onion, and toasted pine nuts.
Hand-ground lamb kebabs seasoned with Aleppo pepper, fresh herbs, and a touch of fat, grilled over charcoal until lightly charred.
Jordan's majestic national dish โ slow-cooked lamb in a tangy dried-yogurt (jameed) broth, served over flatbread and rice with a crown of toasted almonds.
The theatrical 'upside-down' casserole of spiced lamb, aubergine, cauliflower, and fragrant rice โ flipped at the table to dramatic effect.
Jordan's most famous sweet โ shredded kataifi pastry layered over stretchy Nabulsi cheese, drenched in fragrant sugar syrup, served warm.
Kuwait's beloved national rice dish โ aromatic basmati slow-cooked with lamb or chicken in a rich blend of Gulf spices, dried limes, and saffron.
Surinamese national dish of grated tayer root baked with seasoned chicken in a rich citrus-tomato sauce.
Surinamese-style roti wraps filled with fragrant curried chicken and tender potatoes.
Golden Surinamese fried ripe plantain served with a punchy peanut-sambal dipping sauce.
Guyana's celebrated national dish โ dark, rich meat stew slow-simmered in cassareep with cinnamon and cloves.
Soft Guyanese layered flatbread stuffed with spiced yellow split peas โ the ultimate street food wrap.
Belize's national dish โ red kidney beans and coconut rice served with rich, slow-braised stew chicken.
Crispy Belizean fried corn tortillas topped with refried beans, spiced ground chicken, and pickled onions.
One-pot rice richly flavoured with lamb, tomato, and spices.
Crispy black-eyed pea fritters seasoned with onion and chilli.
Wafer-thin spiced dried beef โ the Sahel's answer to jerky.
Fluffy fried rice cakes popular at Nigerien markets and festivals.
Chicken simmered in a velvety palm nut sauce with chilli and garlic.
Spiced ground meat dumplings simmered in an aromatic broth.
Ripe plantains and sweet potato slow-cooked in spiced coconut milk โ the beloved national dessert of Seychelles.
Whole red snapper chargrilled over coals and blanketed in a vivid Seychellois Creole tomato-herb sauce.
Madagascar's national dish โ a fragrant broth of beef and mixed leafy greens seasoned with ginger and tomato.
Comorian spiny lobster gently poached and served in a fragrant vanilla-cream sauce โ the jewel of the Comoros table.
Light, cardamom-scented Comorian coconut fritters fried golden โ a fragrant street-food treat.
Barbados's national dish โ silky cornmeal and okra porridge paired with steamed flying fish in a bright tomato-herb sauce.
Grenada's national dish โ a rich one-pot stew of breadfruit, salted meat, callaloo, and coconut milk.
The classic Caribbean rum punch โ one sour, two sweet, three strong, four weak โ made with Grenada's world-class rum.
St. Lucia's national dish โ boiled green bananas tossed with seasoned salt cod, onion, and fresh herbs.
Tender crab simmered in a golden coconut-turmeric curry โ a prized feast dish from the outer islands.
Fresh raw fish cured in lime juice and stirred through creamy coconut cream โ the Pacific's answer to ceviche.
Fresh yellowfin tuna tossed with coconut cream, lime, spring onion, and chilli โ a Micronesian take on the Pacific raw-fish bowl.
A silky okra and lamb stew enriched with peanut paste, fragrant with coriander and chilli โ a South Sudanese feast-day favourite.
A fiery, aromatic broth loaded with goat meat and a bold blend of African spices โ Equatorial Guinea's beloved warming soup.
Bitter leaf stew with ground peanuts and smoked fish or beef โ Equatorial Guinea's take on the Cameroonian classic.
Sรฃo Tomรฉ's national dish โ a slow-cooked stew of dried fish and leafy vegetables in palm oil, fragrant with okra and sweet potato.
Golden pan-fried ripe plantain paired with soft white cheese โ Sรฃo Tomรฉ's irresistible sweet-and-savoury snack.
A fragrant coconut and seafood stew with tomato, coriander, and chilli โ Sรฃo Tomรฉ's answer to a tropical bouillabaisse.
A dense, dark molasses cake spiced with cinnamon, cloves, and anise โ Sรฃo Tomรฉ's beloved festive cake with deep Lusophone roots.
Andorran olive oil flatbreads topped with caramelised onions and peppers.
Andorra's silky baked custard with a caramelised sugar crust.
Monaco's golden fried pastries stuffed with Swiss chard and ricotta.
Crispy, smoky chickpea flour pancake from the Monaco-Nice Riviera.
San Marino's iconic layered wafer cake coated in dark chocolate.
San Marino's beloved soft flatbread with melted squacquerone cheese and rocket.
San Marino's swallow's nest pasta rolls filled with ham, cheese, and bรฉchamel.
Antigua's national dish โ smooth cornmeal and okra dumplings served with a rich, spiced beef and vegetable stew.
A tropical rum punch featuring the famously sweet Antigua Black pineapple, lime, and aged rum.
St. Vincent's national dish โ charcoal-roasted breadfruit paired with salted or fried jackfish in a bold seasoning.
The national dish of St. Kitts โ tender salt fish stew with caramelised spiced plantains and coconut-laced dumplings.
One-pot caramelised rice with pigeon peas and chicken โ a fragrant Kittitian celebration dish.
Whole coconut crab steamed with fresh coconut milk and island spices โ Nauru's most prized celebratory dish.
Dense, sweet cassava cake baked with coconut milk and brown sugar โ a popular Palauan party dessert.
Raw fish marinated in lime juice and finished with coconut cream โ the Tuvaluan take on Pacific ceviche.
Silky steamed coconut cream pudding with pandan โ Tuvalu's most beloved sweet.
Guinea-Bissau's beloved peanut and chicken stew simmered with palm oil and sweet potato.
Mauritania's cherished rice-and-fish dish layered with stuffed fish, vegetables, and tomato-tamarind broth.
Chad's national dish โ a thick stew of okra, peanuts, and leaf vegetables cooked in a rich tomato base.
Tender fermented lamb slowly boiled with root vegetables โ Faroese comfort food at its finest.
A creamy, golden fish soup made with fresh cod, root vegetables, and a touch of cream.
Golden, twisted Faroese doughnuts fried until crisp outside and pillowy within.
Slow-cooked reindeer with crowberries, juniper, and root vegetables โ a warming Arctic feast.
Liechtenstein's national dish โ soft cheese dumplings smothered in melted mountain cheese and crispy onions.
Creamy wild mushroom sauce on toasted bread โ a simple Liechtensteiner mountain classic.
A magnificent hazelnut layer cake with mocha cream and dark chocolate glaze โ Alpine celebration baking.
Aruban national dish: a whole Edam cheese shell stuffed with spiced chicken or beef.
Curaรงaoan slow-cooked goat stew โ the island's national dish.
Martinique's national dish: fragrant curry chicken with vegetables and colombo spice.
Martinique's iconic rum cocktail with white rhum agricole, lime, and cane syrup.
Cook Islands raw fish cured in lime juice and bathed in rich coconut cream โ the national dish.
Whole fish, taro, and sweet potato slow-roasted in a traditional underground umu โ the heart of Cook Islands feasting.
The world's largest land crab steamed with coconut milk and lime โ a prized Kiribatian delicacy.
Niue's national dish โ layers of taro and ripe banana baked in coconut cream until silky and caramelised.
Whole coconut crab roasted in its shell over coconut charcoal โ the most prized delicacy of Niue.
Roasted sweet potato, crispy chickpeas, kale, quinoa and avocado dressed with creamy lemon-tahini โ a balanced vegan power bowl in 30 minutes.
Rolled oats soaked overnight in milk and Greek yogurt with three flavour variations: peanut butter banana, berry chia, and apple cinnamon.
Spaghetti, tomatoes, garlic, basil and olive oil cooked in a single pot โ pasta water becomes the sauce in 12 minutes flat.
Bone-in skin-on chicken thighs with paprika-garlic rub, air fried for shatteringly crisp skin and juicy meat in 25 minutes.
Moist, deeply banana-flavoured loaf with caramelised top โ the only banana bread recipe you need, ready in 75 minutes.
Brown butter, two sugars, dark chocolate chunks and 24-hour rest โ the gold standard chocolate chip cookie with crisp edges and chewy centres.
Tall, golden, ridiculously fluffy buttermilk pancakes โ diner-style stack ready in 20 minutes with a single-bowl batter.
Ground beef seasoned with homemade taco spice mix, served in warm tortillas with all the fixings โ Tuesday's most-cooked dinner.
Tomato-rich chicken stir-fried in a wok with ginger, green chillies and crushed coriander โ Lahore's most famous restaurant dish, ready in 30 minutes.
Pan-fried chicken bathed in a sauce of milk and an enormous quantity of crushed garlic โ Georgia's most extraordinary garlic dish.
Turkey's fiery ground lamb kebab โ seasoned with red pepper flakes and hand-kneaded onto flat skewers, chargrilled over glowing coals.
Bursa's legendary dรถner kebab โ sliced doner over torn flatbread, drenched in hot tomato sauce and sizzling butter, served with yogurt.
Hatay's spectacular syrup-soaked cheese dessert โ shredded wheat pastry filled with melting unsalted cheese, fried in butter and drenched in rose water syrup.
Istanbul's iconic stuffed mussels โ plump mussels filled with spiced rice, pine nuts, and currants, eaten standing up with a squeeze of lemon.
Portugal's beloved custard tarts with a flaky pastry shell and a rich, slightly caramelised egg custard filling, dusted with cinnamon and icing sugar.
Whole coconut crab roasted in its shell over coconut charcoal โ the most prized delicacy of Niue.
Authentic Roman pasta with crispy guanciale, egg yolk, Pecorino Romano and black pepper โ no cream, ever.
Creamy pork bone broth ramen with chashu pork, soft-boiled egg, nori and bamboo shoots.
Hand-minced lamb and beef kebab seasoned with red chilli flakes and spices, grilled on flat skewers.
Slow-braised beef birria tacos with crispy cheese-fried tortillas, dipping broth and all the toppings.
Seasoned ground beef in crispy corn taco shells with all the toppings โ the definitive Tex-Mex taco recipe every family needs.
Creamy smashed avocado on crispy sourdough with lemon, chilli flakes and flaky salt โ the most searched breakfast recipe of the decade.
Sizzling strips of chilli-marinated chicken with colourful peppers and onions โ served in warm flour tortillas with all the trimmings.
Tender sliced beef and crisp broccoli in a glossy, savoury sauce โ better than takeout and ready in 20 minutes.
Juicy marinated chicken thighs with warm Middle Eastern spices, served in flatbread with garlic sauce and fresh vegetables.
Perfectly juicy roast chicken with crispy golden skin, herb butter and pan juices โ the ultimate Sunday roast recipe.
Pounded cassava leaves slow-simmered with peanuts, eggplant, smoked fish, and palm oil โ Rwanda's everyday comfort stew.
Ugandan street breakfast: a fresh chapati rolled around a vegetable omelette โ fast, cheap, and irresistibly satisfying.
Lightly sweet Swahili coast doughnuts perfumed with cardamom and coconut milk โ Tanzania's perfect breakfast bite.
Zimbabwe's national meal: stiff white-cornmeal sadza paired with slow-braised beef in tomato and onion gravy.
Cameroon's national dish: bitterleaf greens, peanuts, and beef or shrimp slow-cooked into a deep, savory stew.
Cรดte d'Ivoire's coastal classic: fermented cassava "couscous" with grilled whole fish, raw onion salsa, and chili.