Spaghetti carbonara is a favorite Italian dish that is creamy, savory and a worldwide favorite. Because this dish is so well-loved by famous chefs and at-home cooks, there are many rules, tips, and tricks for making a traditional spaghetti carbonara. Every cook has his or her own practices they swear by, but usually, these tips center around the type of pasta, the type of pork, what to do with the eggs, temperature, and use of pasta water.
Like all dishes, spaghetti carbonara takes practice and the right advice for a perfect result. When you try these tips, you can make a perfect spaghetti carbonara every time. Use the best quality ingredients and have the right tools, such as tongs, a whisk, and a food thermometer. The correct use of heat is also essential to making sure the texture of the sauce is ideal.
1. Don’t Overcook the Pasta
Just as there is an ideal way to cook steak, at least in a way that is preferred by food experts, so it is important not to overcook or undercook pasta. Most people tend to overcook pasta, especially if it is cooked until it is soft. Think about canned spaghetti or school cafeteria overly soft pasta and you will have an idea of why it is not a good idea to leave spaghetti on the heat too long.
The ideal way to cook pasta is al dente, an Italian term meaning “to the tooth.” This means that you should actually bite into the pasta and feel a bit of firmness. Pasta should not be cooked longer than 7 to 9 minutes. Keep in mind, also,, that the pasta keeps cooking in the water even after it is taken off the fire, which is another reason for shorter cooking time.