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Re:Spaghetti alla Carbonara

very good explanation of how to toss pasta! But onions in carbonara is just NOT authentic, I'm afraid. And Pecorino cheese should be used instead of Parmigiano.Also, that's quite a lot of pasta for just two eggs, however large. For me it's 1 egg/person/80 grams pasta (1/2 lb as stated here amounts roughly to 225 grams). This ratio of pasta to eggs gives you a perfectly creamy sauce and you can also cut on the oil (pancetta/guanciale gives off enough fat already on its own).Just my two humble, but very Italian, cents :)

Posted: 01:56 pm on September 18th 2012