Why is my Carbonara turning out too runny?

If your Carbonara is too runny, it's often because you used too much pasta water or the egg-cheese mixture wasn’t emulsified properly. Use reserved pasta water sparingly, add it gradually, and combine off the heat to avoid scrambling the eggs.

Can I use pancetta or bacon instead of guanciale?

Yes, pancetta or good quality bacon can be used as substitutes if you can’t find guanciale. Guanciale gives the most authentic flavor (rich pork cheek fat), but pancetta works well especially if cooked until crisp and drained well.

Do I need to add cream or milk to make Carbonara creamy?

No, authentic Italian Carbonara does not use cream or milk. The creaminess comes from the emulsion of egg yolks (or eggs), Pecorino Romano cheese, fats rendered from guanciale (or pancetta), and a bit of starchy pasta water. Adding cream changes its texture and flavor profile.

How can I avoid the eggs scrambling in Carbonara?

To prevent eggs from scrambling: remove the pan from heat before adding the egg-cheese mixture; toss or stir quickly; use residual heat from the pasta and rendered fat rather than direct stove heat. Also temper the eggs by mixing with a small amount of hot pasta water first.

What type of pasta should I use for Carbonara, and how to cook it properly?

Spaghetti is classic for Carbonara, though some people use bucatini or rigatoni. Cook the pasta al dente, slightly firm when bitten, and reserve some pasta water before draining. This water helps bind and emulsify the sauce with the eggs and cheese.