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.
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Delish! I would make this again!
Made it with regular ol' bacon and then drained off most of the fat. Still delish!
Amazing! First time making an egg based pasta sauce. Turned out perfectly. Kept well as leftovers as well.
Easy, quick, and so delicious that all the boys kept coming back and asking when I'd make it again. Even my wife loved it!
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