It can seem a bit intimidating, but if you learn the proper technique, you can make better spaghetti carbonara easily. And then you can have it for breakfast, lunch, and dinner.
I mean, I would have it for all the meals of the day, including brunch and also as a snack (somehow). Don’t challenge me, I will find a way to do that, no problem. My boundless love for eggs, bacon, and cheese have been thoroughly explored in other articles here, so I won’t talk too much about that. But what’s not to like about spaghetti carbonara? The process of making it, really, because it sounds a little bit scary sometimes.
But just because something might intimidate you, it doesn’t mean that you should give up on trying to make something you love. And making better spaghetti carbonara is worthy of your time and attention. That’s why we’ve compiled these tips and tricks for you. Let’s go through them, one by one.
6 tips and tricks to make better spaghetti carbonara
1. Use eggs at room temperature
Make sure you remove the eggs from the fridge half an hour before you get to cooking. Cold eggs will make your sauce form clumps and that’s not what this dish is all about.
2. Whisk the eggs to perfection
You want to make sure that the yolks and the egg whites are mixed to perfection, so don’t go lazy when you whisk those eggs! If they’re completely incorporated, then the sauce will end up being more silky and smooth. And that is the result you’re after. No white streaks!
3. Boiling the pasta
When you cook the spaghetti, make sure you use a large pan that can fit all of the pasta from the get-go. If you have that. Cover it with about 4 inches of cold water, don’t forget the salt and then add the pan to high heat!
4. Cook the bacon
Chop up the bacon and cook it in a skillet until it’s close to crisp perfection. But just close, because bacon, being made out of so much grease, tends to still cook even after you’ve removed it from heat and you don’t want it to be charred.
5. Add the cheese to the eggs
Grate the cheese and then add it to the perfectly whisked eggs. This is straightforward enough.
6. Be careful when adding the sauce
The heat from the spaghetti pan or saucepan can really make your eggy sauce more like scrambled eggs and that’s not what you’re looking for. So once the spaghetti is cooked al dente, instead of pouring the sauce over the spaghetti, you should do the exact opposite. Turn off the heat and use tongs to move the spaghetti over the sauce. This will gently cook them and make everything a creamy dream.
After you do that, you can add the bacon and you’re done! Bon appetit!