Carbonara pasta is a classic. Delicious and velvety, carbonara strikes the perfect balance between egg, guanciale, pepper, and pecorino cheese. Yet for all its simplicity, it's easy to botch at home.
The secret to getting it right? The egg acts as an emulsifier, so take the saucepan off the heat before adding it. Otherwise, adding over heat will ruin the dish's characteristic creamy texture, cooking the egg which results in lumps.
Carbonara is a versatile sauce that goes well with several kinds of pasta, most notably bucatini, spaghetti, rigatoni, and tonnarelli.
From the classic to the unconventional. here are some of our favorite carbonara recipes.