The secret to perfect carbonara

While we have all probably dabbled in creating a creamy carbonara, there are a few secrets to perfecting this comforting dish.

Too gluggy, too creamy, not creamy enough, and tasteless – all common problems when it comes to whipping up a bowl of this delicious pasta dish. Thankfully, Chef and Barilla ambassador Ben Milbourne has come to the rescue and shares his top tips for making the perfect carbonara every time.

Hold the cream

When making carbonara, there are five traditional ingredients - but the must-have inclusion is egg yolks. That is what provides the creamy texture, not cream!

Spice it up

Cracked pepper (or pepperberry) is another essential carbonara ingredient. The rough translation of 'carbonara' is coal miner's pasta and many people say it's named that because the black flecks of the cracked pepper resemble coal dust.

Think outside the box

Don't be afraid to get creative by making it your way. Choose your favourite pasta - spaghetti, linguine, fettuccine - and pair it with a hard cheese like Parmesan or Pecorino Romano and a cured meat like bacon or guanciale - there's no right or wrong way, as long as there's no cream.

Perfect pasta

Cook your pasta al dente (ever so slightly still firm to the bite) for the best taste and texture experience.


Avoid scrambled eggs by taking the pasta off the heat, then adding the final ingredients - like your egg and parmesan mixture - at the end.

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