An Italian chef has revealed five ways that home cooks are preparing pasta dishes wrong.

Angela Hartnett, who owns a Michelin-starred restaurant in London, specialises in Italian cuisine. It comes after her mother emigrated to the UK from Italy.

Alongside Hollywood actor Stanley Tucci, Angela has shared some of her pasta pet peeves she encounters sampling the dish outside of Italy. Among them include using the wrong type of pasta for your dishes.

On The Dish podcast, co-host Nick Grimshaw asked the pair what “annoys them the most” about the “hot takes” on Italian food. Hartnett responded: “Cream in carbonara is one.”

A traditional Italian carbonara is made using eggs and cheese. The ingredients are added to the hot pasta and tossed together to make the cream-like sauce.

While Tucci added “too much sauce”. Hartnett’s other nos included using spaghetti with bolognese – with tagliatelle being favoured in much of northern Italy – pre-grated Parmesan, and pre-cooked pasta.

The chef recalled a moment she was younger and someone had a pre-grated version of the cheese. She said: “I remember when I was at college, someone having pre-grated parmesan in one of those plastic tubs and I was like such a snob.

“I was like ‘oh my God. And then people pre-cook pasta and refresh it in cold water.”

Tucci, who has published three cookbooks, appeared visibly shocked by the news. He added: “No, no, no.”

The Devil Wears Prada star has recently filmed a travel series around Italy called Tucci: The Heart of Italy. It is a follow-up series to his award-winning Searching for Italy that saw him travel the nation sampling different cuisines, and exploring the cultures of the nation.

Tucci was raised in an Italian household, with both of his parents having roots in southern Italy. He spent a year living in Florence during the 1970s.