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At college I was taught that the modern Cabonara origniated in World War 2 when italian women started making it for allied soilders who's rations including little more than bacon, egg and cream. Once you are done, turn off the heat, and take spaghetti up with a large fork, so to disentangle them while you transfer them on the dishes. Heat milk just to boiling on the stove.
I heard about modification with butter and cream, but I have never seen them used, at least in my family and circle of friends. The fact is that the pancetta is already pretty salted, and you risk to obtain a very salted final result. Food Innovation Group: Upload a picture for other readers to see. Learn more. Carbonara should be salty, but not too salty. It's fine if you get a bit of veg in there with your eggs—it's all going together anyway—but the eggs will whisk easier with just broth and egg, and the eggs will temper more quickly.
Edit Related wikiHows. Stir the pasta vigorously while adding in the egg. Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked.