What's the secret to getting the perfect creamy texture in Carbonara?

[patoowardfan]

I've tried making Carbonara a few times, but I can't seem to nail that perfect creamy texture without scrambling the eggs. Any tips or techniques to get that silky sauce just right? What works best for you?

 

[theyoungthug]

I totally get the struggle! To avoid scrambled eggs, try removing the pan from the heat before adding the egg mixture—this helps keep it creamy. Stir quickly to combine everything while the pasta is still hot, and the residual heat will help create that silky sauce. A little pasta water can also help loosen it up if it gets too thick!

 

[patotya]

Work Quickly timing is crucial. Have your egg and cheese mixture ready so you can add it to the pasta as soon as it's drained. This ensures the eggs cook with the residual heat from the pasta and not direct heat.