Do carbonara the Blumenthal way -— creamy, unctuous and perfect



Have you ever tried this simple spaghetti dish? Once you try it, you'll be hooked.

The sauce is made by mixing the eggs and parmesan with a little of the starch-thickened pasta water -— a good tip generally for pasta sauces. Another great cooking hint is to use 10g of salt to cook 100g of pasta in 1 litre of water (or a ratio of 1:10:100, adjusted according to the amount of pasta you use). The salt in the water does more than just add taste: the sodium bonds strengthen the pasta, improving its texture. By the way, do not use pre-grated parmesan -— it is awful.

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