Asked on 26 Feb 2020 by NickGi
Whenever I cook spaghetti Carbonara using Delia's recipe the eggs always become scrambled as soon as the sauce is added. What can I do to prevent this? Thanks.
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Hello,
It sounds like your overheating it.
Also bear in mind that Delia uses an old-fashioned tablespoon which measures 20mls so you need to add 80mls of cream to the yolks and season with pepper.
When the pasta has cooked drain it but make sure it’s still wet and tip it back into the hot saucepan (off the heat), stir in the pancetta and then briskly stir in the cream mixture. The residual heat from the pan and pasta will heat and thicken the sauce.
We show carbonara in the cookery school. It’s at the end of this lesson (about 7 ½ minutes in).
Lesson 3. How to Cook Perfect Pasta
Best wishes
Lindsey