RecipesSPAGHETTI ALLA CARBONARA

This classic Roman dish has divided the culinary world: most Italians say it shouldn’t include cream, while others (usually outside Italy) like it better with cream. Theo Randall simply calls it egg and bacon pasta and rustle it up for his family’s brunch on Sundays – without the added cream (If you want cream, we’ll tell you when to add it). The secret to cooking the eggs enough is to have eggs at room temperature and to heat the mixing and serving bowls. If you prefer bacon to pancetta, use unsmoked bacon. Have all your ingredients are ready before you cook the pasta.