Carbonara by Sophie Minchilli

You need to patient with this dish, try it over and over again until you perfect it and make any Roman proud.

Photo by Lemón on Unsplash

Excerpted with permission from The Sweetness of Doing Nothing by Sophie Minchilli:

The key to the perfect Carbonara is the strategic timing when adding the raw egg to the already cooked pasta: add it when the pasta is too hot and the egg will scramble, add it when it’s too cold, and you will be slurping up raw egg. You need to p…