My son, Luke DeSando, shows a simple way to cook Pasta Carbonara, without adding oil, cream and/or butter and avoiding scrambling the eggs as you finish the dish. By tempering the eggs (see tempering below), you get a creamy texture and fully cooked eggs. Remember: the main goal is creaminess.
Course: Main Course, Pasta
Cuisine: Italian
Keyword: Carbonara, Parmesan
**-Mixing the pasta with the sauce in a warm serving bowl rather than a hot skillet or pot allows the residual heat of the pasta to “cook” the sauce without any chance of overcooking or scrambling the eggs
* “Tempering” is just a fancy way of saying that you want to mix two liquids of different temperatures together without altering the texture of the liquids.