The egg mistake that ruins your carbonara
The first is to use tongs to move the cooked pasta directly into the bowl of the egg mixture. The hot pasta water from the pasta will slowly heat the eggs, allowing them to slowly set in the sauce instead of solidifying. The accompanying pasta water is also essential to loosen this congealing and ultimately help produce the sauce, but don’t wash out the creaminess of the eggs by adding too much.
Alternatively, you can also add some pasta water first to the emulsified mixture and then fold the drained spaghetti – and guanciale – into the egg and cheese mixture. With a little planning, a little mixing, and an extra bowl, homemade carbonara will have you dreaming of La Dolce Vita.