The Best Way to Make Carbonara (The Nonna Way)

Everything in this video, written down — www.lacucinavera.com A carbonara is not a sauce. It is a custard, and a custard is never finished on the flame. An egg sets at around one hundred and forty five degrees. Cross that line and there is no walking it back. That is why yours scrambled, and it was never your fault — every recipe told you to add the egg to a pan that was still on the flame. The short of it: render the guanciale in a cold dry pan, eight to ten minutes, then take the pan off the heat and let it cool. Whisk three eggs and two extra yolks per pound with a cup of pecorino. Off the heat entirely, pour it over the hot pasta and toss with splashes of the starchy water until it turns glossy. No cream. Not a spoon. Tell me in the comments whether yours turned glossy, and tell me your county and where your family came from. I read every one. Next time: why your bread goes stale in two days. La Cucina Vera — the whole method written down, 79 pages, nineteen dollars, thirty days to change your mind. www.lacucinavera.com