Achieving a creamy spaghetti carbonara sauce requires careful technique to prevent the eggs from scrambling. Chef Stefano Secchi advises mixing egg and cheese in a separate bowl and tempering the eggs with hot pasta and pasta water. This method helps create a silky texture. It is important to use four room-temperature egg yolks for every whole egg and to fully mix the egg and cheese together. High-quality cheese is essential for preventing graininess in the sauce, and using techniques from Alfredo sauce can enhance the texture.
Chef Stefano Secchi recommends whipping egg and cheese in a separate bowl, then adding hot, cooked pasta and pasta water to achieve a silky carbonara sauce.
Adding the egg and cheese mixture directly to hot pasta can scramble the eggs; instead, gradually adding hot pasta water tempers the eggs slowly for emulsification.
For perfect carbonara, use four room-temperature egg yolks for every whole egg and ensure the egg and cheese mixture is fully combined before adding any pasta water.
To prevent grainy cheese, use high-quality cheese and employ techniques similar to Alfredo sauce for a smooth texture in carbonara.
Collection
[
|
...
]