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.
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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!
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