Rachael Ray’s crucial egg tip for cutting back on your beloved carbonara sauce
The key to the best carbonara possible, says Rachael Ray, is to remove the pan from the heat before adding the egg and cheese mixture. Following Ray’s recipe, you’ll need to finish assembling all the separate elements of the carbonara into one pan. This means that you will start by cooking the pasta in a pan large enough to hold the finished pasta. This is done over medium heat until the fat melts. Meanwhile, boil the pasta in water, and combine the eggs, cheese and pepper in another bowl.
When the pasta is finished cooking, you should turn off the heat under the pan before adding the other ingredients. The pasta, some pasta water, cheese mixture, and eggs will come together to create that special creamy sauce in the pan with guanciale, and your eggs will turn grainy if the heat continues.
You shouldn’t feel like you’re eating raw eggs, either. The residual heat in the pan (which can vary depending on the pan used) is usually enough to partially cook the eggs, but it does so with such gentle heat that it creates a custard sauce similar to French scrambled eggs instead. Allow the whole curd to form.