Get the recipe for Skillet Spaghetti alla Carbonara: https://bit.ly/3z9IrrY
We did Cacio e Pepe and Fettuccine Alfredo; the next logical stop in this series of “pastas-that-often-go-wrong” is Carbonara. Everybody’s wrong, we were wrong, and Chris Kimball is here to right that wrong.
This often turns into something like scrambled eggs on pasta. One way to mitigate this problem is by adding starch, which smooths sauces and binds them to noodles; in a previous version of this recipe, we defaulted to cornstarch. But after studying cacio e pepe in Rome, we learned a more elegant solution: using the starch from the pasta itself by cooking in a minimal amount of water. The key here is using a bronze-drawn pasta, which essentially means that the pasta has a rougher outer surface and releases more starch. (Avoid pasta that feels ultra-smooth, like plastic.)
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