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1. Base ingredients like oil and pork (in the case of carbonara, that would be guanciale or pancetta) should be cooked in a skillet first, to render the fat, but once you’ve done that, the contents of the skillet should be transferred to a big bowl and allowed to cool a bit.

2. Then you can add the grated cheese and the eggs, which should be at room temperature.

3. Next, use a wooden spoon to vigorously stir the ingredients together to make a thick, custardy sauce.

4. Finally, transfer your just-cooked pasta to the bowl and toss it with the sauce, adding a little pasta water as you go, until the sauce is creamy and coats the noodles.

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