For this week’s episode of #AdventuresInKitcheneering, I tried spaghetti carbonara for the 2nd time. This is what success looks like:

Compared to last time:
- I turned the heat off once the bacon fat had rendered vs. letting it simmer. No burnt bacon.
- I poured the pasta onto the egg mix and stirred first, before adding bacon fat and oil. No “scrambled eggs”.
- I added 1/2 cup pasta water. Probably not needed.

Next time:
- egg yolks only for creamier consistency?
- no mixing in pasta water, it didn’t really cream up, just made it a little more watery