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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This is my go to Carbonara recipe, always comes out great! I agree it is better with Pecorino. Last night I added Chicken and zucchini and it also came out delicious.
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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