Serious Eats: Recipes

Pasta alla Carbonara

[Photographs: Deborah Mele]

To ensure your eggs don't separate, warm them to room temperature before you use them. I also take a further step by warming a large bowl that I use to whisk the eggs, cheese, and pepperĀ together. To warm the empty bowl, simply set it over your pasta pot as the water is boiling. You want the bowl very warm, but not so hot that the eggs will cook.

A great tip when cooking pasta dishes such as this one is to reserve a small cup of the pasta water before draining. When mixing the sauce with the pasta, you can always loosen the sauce with a few teaspoons of the water if it starts to look to thick.

About the Author: Deborah Mele is the owner of Italian Food Forever, an Italian recipe blog, as well as Recipe Rebuild, a healthy recipe blog she shares with her daughter Christy, an RD. Deborah lives 6 months a year in Umbria, Italy where she oversees her guest house Il Casale di Mele.

Every recipe we publish is tested, tasted, and Serious Eats approved by our staff. Never miss a recipe again by following @SeariousRecipes on Twitter!

Printed from

© Serious Eats