Spaghetti Carbonara

Raw egg yolks are rich in choline, but they lose up to sixty percent of that vital nutrient when cooked. So whenever we can, we keep yolks as close to raw as possible. That said, a runny yolk on pasta isn’t our idea of delicious—and it’s definitely not carbonara. The trick to a silky, yolk-forward sauce? Preheating your serving bowl. The residual heat gently thickens the yolks just enough to coat every strand of spaghetti in creamy, glossy goodness.