My husband and I took an incredible trip to Italy last year, making our way through much of beautiful Tuscany. We were stunned by the rich history and the art but also, of course, the food! Rome left an indelible mark in our hearts’ memories with what is arguably the king (or cween) of all pasta dishes: pasta carbonara. The dichotomy of the dish lies in its simple ingredients (pasta, eggs, cheese, bacon and black pepper, if you’re a rebel) plus the crucial combination of timing and chemistry to avoid an unappealing egg scramble and divine a sauce so silky and smooth you could cry. After much research, my first attempt was a success. I have since repeated it several times just to be sure it wasn’t a fluke. Because, you know… science.
Before 
After. Look at that creamy, saucy goodness!
Incredibly Roux'd 