#salt concentration

Chef profilesSep 11, 2026

Ogura Times His Emulsion to the Last 10 Seconds

Tomomi Ogura gives the garlic about 7 minutes over medium-low heat, then starts his emulsion 10 seconds before the pasta is done. His carbonara matches egg yolk to Parmigiano by weight, off the heat.

Science of the stepsSep 5, 2026

1%, 1.5%, 2%: Three Salt Levels for One Carbonara

The standard line is 10g salt per liter (1%), but real carbonara recipes split into 1%, 1.5%, and 2%. Cacio e pepe has a school that uses none at all — the number moves with the job salt is doing.