– Some Italian chefs toss the cooked pasta in the sauce while others insist that you add the sauce to the pasta. The first method works well for Spaghetti Carbonara where you add hot pasta to a mixture of eggs and cheese and the second works better if you have made too much sauce and need to control how much you add to the pasta.
– When you are making Spaghetti Carbonara heat the black pepper in olive oil in a pan first to toast it and bring out the flavour. It will transform your Carbonara. Always warm the bowl before you mix the egg mixture with the hot pasta or the eggs will congeal.
– When you are tossing the hot pasta with the sauce over heat for a few minutes before you serve it, then it is better to slightly undercook your pasta – al dente. Otherwise the heat will continue cooking the pasta and your pasta will arrive at the table over-cooked. However, if you are adding to the pasta to a cold sauce, say to eggs and cheese in a Spaghetti Carbonara, where the sauce will not finish cooking the pasta, you’ll need to make sure the pasta is fully cooked.
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