Uploaded March 2025 | Updated September 2026, 52 minutes ago
Get the recipe for Skillet Spaghetti alla Carbonara here: bit.ly/3z9IrrY
Spaghetti alla Carbonara is a high wire act. You’re trying to merge oil, fat, and water into a silky sauce, with a fleeting window to achieve the perfect, luxurious consistency. Oil and water don’t mix. And typically, the eggs go from raw to scrambled in an instant.
Our recipe developer Hisham Hassan had his work cut out for him.
To emulsify the elements, you need starch. We first tried to solve this problem by adding cornstarch, but let’s face it, that’s cheating. So we looked to Italy, where starchy pasta water does the job; their fresh, bronze-cut noodles release a very high amount of starch compared to our supermarket products. So we use a skillet-only method (no need to boil a pot of water!), which harnesses the thickening effect of the starch released by the pasta as it cooks in just 4½ cups water to create a sauce with the ideal richness and clingability.
An important note: look for a pasta that says “bronze-cut” on the package, such as De Cecco, which is widely available in US supermarkets.
0:00 What is the perfect spaghetti carbonara?
0:13 How to utilize starch in a carbonara
0:39 How do you get a creamy pasta sauce with no cream?
1:31 What is an emulsion?
2:00 Why is spaghetti carbonara so hard to make?
2:20 What is the difference between guanciale and pancetta?
2:31 How to keep carbonara from seizing up
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#milkstreet #milkstreetrecipe #spaghetti #spaghettirecipe #carbonara #backroadsitaly #milkstreetbackroadsitaly #howtomakecarbonara #carbonararecipe #recipe #easyrecipe #dinner #dinnerrecipe #food #cooking
Get the recipe for Skillet Spaghetti alla Carbonara here: bit.ly/3z9IrrY
Spaghetti alla Carbonara is a high wire act. You’re trying to merge oil, fat, and water into a silky sauce, with a fleeting window to achieve the perfect, luxurious consistency. Oil and water don’t mix. And typically, the eggs go from raw to scrambled in an instant.
Our recipe developer Hisham Hassan had his work cut out for him.
To emulsify the elements, you need starch. We first tried to solve this problem by adding cornstarch, but let’s face it, that’s cheating. So we looked to Italy, where starchy pasta water does the job; their fresh, bronze-cut noodles release a very high amount of starch compared to our supermarket products. So we use a skillet-only method (no need to boil a pot of water!), which harnesses the thickening effect of the starch released by the pasta as it cooks in just 4½ cups water to create a sauce with the ideal richness and clingability.
An important note: look for a pasta that says “bronze-cut” on the package, such as De Cecco, which is widely available in US supermarkets.
0:00 What is the perfect spaghetti carbonara?
0:13 How to utilize starch in a carbonara
0:39 How do you get a creamy pasta sauce with no cream?
1:31 What is an emulsion?
2:00 Why is spaghetti carbonara so hard to make?
2:20 What is the difference between guanciale and pancetta?
2:31 How to keep carbonara from seizing up
---------------------------------------------------------------------------------------------------------------------------
#milkstreet #milkstreetrecipe #spaghetti #spaghettirecipe #carbonara #backroadsitaly #milkstreetbackroadsitaly #howtomakecarbonara #carbonararecipe #recipe #easyrecipe #dinner #dinnerrecipe #food #cooking
