Spaghetti Carbonara

The eggs scramble when the pan is too hot. Take the pan completely off the heat before adding the egg mixture, and keep stirring constantly. The residual heat of the pasta is enough to cook the sauce. If the pan feels too hot to touch on the outside, wait 30 seconds before adding the eggs.

Yes — pancetta is the most common substitute and widely available. Bacon works too, though it has a smokier flavour that slightly changes the character of the dish. Avoid turkey bacon or any lean cuts: the rendered fat is part of the sauce.

No — traditional Roman carbonara has no cream at all. The creaminess comes entirely from emulsifying eggs, Pecorino Romano (or Parmesan), and starchy pasta water. Adding cream makes the sauce heavier and masks the flavour of the eggs and cheese.

Authentic carbonara uses Pecorino Romano — a sharp, salty aged sheep's milk cheese. Parmesan (Parmigiano Reggiano) is a milder and more widely available substitute. Many cooks use a mix of both. Avoid pre-grated cheese from a packet: it contains anti-caking agents that prevent the sauce from emulsifying smoothly.

Reheat in a pan over very low heat with a splash of water, stirring constantly. Never use a microwave — it scrambles the eggs and dries out the pasta. Honestly, carbonara is one of those dishes best eaten fresh; leftovers are edible but the texture is never quite the same.