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Some people swear by pancetta while others go for the bacon.

To avoid that monstrosity, be sure to remove the pan from heat before adding the egg and cheese mixture.Įggs will cook from the heat of the pasta into a delicate, buttery sauce. If done wrong, you’ll end up with a pan full of frazzled pasta and scrambled eggs.

Make Sure the Eggs Don’t Scramble in the sauceĪdding the egg and cheese mixture can be the trickiest part of carbonara sauce. Room temp eggs create a smooth, light sauce and there’s less chance of them scrambling. Simple as the ingredients are, carbonara sauce is all about technique! Butĭon’t sweat it, just follow the recipe and these tips and your pasta carbonaraĪ couple of hours before you cook, remove the eggs from the fridge and set them out on the counter.