Servings: 4 to 6
A great carbonara is about balancing the cheese, eggs, pork, and pasta. Because there are so few ingredients, it’s important that they be high quality to make this dish a stunner. The secret is tossing beaten eggs with hot pasta off the heat so that the eggs thicken into a velvety sauce without scrambling. Eat the pasta very hot, while the sauce is still smooth and creamy. Like this recipe? Check out more easy 5-ingredient dinners.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Great directions, fast and delicious. However, Pecorino Romano cheese is traditional for carbonara in Italy and ever so much better than Parmesan.
Delish! I would make this again!
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?