Food - Drink
Giada De Laurentiis' Trick For Silky Carbonara
By ERIN SHAW
Of all the pasta dishes you might make at home, there are a few that can mystify or stump even the best home cooks — and one of those is pasta carbonara. Made most often from pancetta or guanciale, parmigiana or pecorino cheese mixed with raw eggs and yolks, carbonara is rich
and delicious, but tricky.
However, celebrity chef Giada de Laurentiis has a trick that can help make your carbonara cooking process a little easier. Laurentiis likes to use a bit of hot pasta water to help her pasta carbonara achieve the perfect consistency, as hot water can help temper the egg without scrambling them.
According to Bon Appétit, you only need one cup of hot pasta water for your carbonara sauce. Before adding the egg and cheese mixture to the pan—which has the pasta and pork—warm the mixture via tempering by slowly adding small amounts of the pasta water as you stir gently to achieve the perfect consistency.