That said - adding salt to water when making pasta definitely does not affect the boiling point to a measurable extent.
The same applies to boiling liquids - adding salt to the water causes salt molecules to "get in-between" water molecules and thus makes them less apt to boil (from liquid to gas). Effectively lowering (depressing) the melting temperature. This is because the salt molecules get in-between the water molecules and make it more difficult for the liquid water to form solid ice. There is also "freezing point depression", which is why adding salt to the roads in the winter helps de-ice the roads. You are correct that adding salt to water doesn't make it boil faster - it actually makes it boil ((slower)) due to what's called "boiling point elevation", which is a colligative property of matter. I made this account and am leaving this comment just for you and any other potential readers. The commenter talking about "salt doesn't make it boil faster". ¯\_(ツ)_/¯ Perhaps I didn’t use enough pepper or maybe my pasta water was under salted. Really lovely but I felt like it needed a little acid? Before you purists take me to task, I know traditional carbonara doesn’t call for acid but I’m really more interested in it being delicious. From there, toss everything together quickly and add more pasta cooking water to thin the sauce as needed.Īt dinner this pasta dish is nice served alongside a plate of greens, but when you’re in the throes of an after-hours hang, just grab a fork. Whisking a quarter cup of hot pasta water into the raw egg mixture and turning off the heat before adding it to the pasta helps bring everything together into a glossy, emulsified sauce without overcooking the yolks. And when it comes to the cheese and pasta, this is the time to spend a little extra: Buy a wedge of Romano cheese or real Parmigiano Reggiano and a nice box of spaghetti, bucatini, or rigatoni.Ī word on technique: To achieve the creamy sauce’s signature sheen, adding the ingredients at just the right time and temperature is key for any carbonara recipe. Egg yolks give the carbonara sauce its luscious texture and golden hue, so pick up farm-fresh eggs if you can. Cured meat adds a salty depth to the dish, and while guanciale is the most traditional choice, diced pancetta or bacon also work well. It’s one of Rome’s signature dishes, and just like cacio e pepe and other pasta recipes in that class, its simplicity demands proper technique and quality ingredients. With crispy bits of pork, a peppery bite, and a velvety cheese sauce enriched with eggs, carbonara is just as easy to make for dinner as it is at 2 a.m.
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