“When I talk about a dish as a ‘carbonara’, I mean the method of creating a creamy pasta sauce with eggs that are cooked just enough to emulsify and thicken but not so much as to become scrambled or solid,” explains food writer and chef Letitia Clark.
“I prefer carbonara sauces made without the traditional pancetta/guanciale, as I find the classic version of the dish quite heavy, so I instead like to use vegetables. Artichokes, peas, broad beans and braised greens all make delicious carbonaras, as do courgettes.
