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A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Source: Everyday Food, March 2006
Total Time Prep Servings

Ingredients

Directions

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  • Tjensenmarkle
    23 JUN, 2017
    what about cooking those eggs? Are they safe to eat uncooked?
    Reply
    • MS11930903
      6 JAN, 2018
      You add the eggs to the piping hot noodles in the fry pan with the meat and meat oil. The heat from the noodles as well as a little bit of the excess boiled noodle water will ensure that the eggs are heated up and naturally thicken up to a reasonably safe temperature. Have you made or ever eaten Hollandaise Sauce or custard before? It also is made from primarily egg yolks like Carbonara. The eggs are not technically raw when you heat them up in the manner I mentioned.
  • xlina2013
    5 OCT, 2017
    You don't put half and half in carbonara and you don't use parmigiano cheese but pecorino romano cheese.
    Reply
    • MS11930903
      5 JAN, 2018
      Xlina2013 is absolutely correct. You don't want to use half & half, or cream, nor do you use parmesan, but pecorino romano cheese. This is a Roman dish, and romano cheese is more often used. Also, bacon is not what should be used. Guanciale or Pancetta is preferred. You use the noodle water to keep the eggs from turning into scrambled eggs. Sometimes a chicken stock is used. It seems to be an American-thing to use cream or half & half in Carbonara, but that's not traditional Italian. It isn't supposed to be such a heavy dish, as it is often a breakfast pasta.
  • MS10394258
    7 APR, 2016
    You don't need the half and half. Traditionally you don't use it. The creamy texture is from the eggs only. Yummy stuff.
    Reply
  • kvnsgrl
    3 MAR, 2015
    This was just perfect.
    Reply
  • ChantellyVous
    20 JAN, 2014
    Just made this recipe for the first time and it's an absolute hit with my husband and I. I went a little heavy on the pepper and light on the salt and it balanced out flavor perfectly. I tweaked it a bit also and went with turkon (turkey bacon) instead of pork. That gave it a bolder flavor without the grease.
    Reply
  • His private chef
    1 NOV, 2013
    I've seen Martha make this and it looks absolutely Delish! I've yet to try it but, being that I'm a huge pasta fan and my husband of course is a huge bacon fan,I will be making this soon! Just wanted to add,if you're not aware,adding the water to the eggs before adding them to the pasta,should be in a small amount just to "temper" the eggs.I see this a lot in recipes and it's never explained for those who don't know....
    Reply
  • nancycooley1
    1 NOV, 2013
    I've been making this recipe for about 40 years and I've never seen it made this way anywhere else. The only difference is that I use garlic in mine. I got the recipe from out of the Food Stamp Gourmet cookbook in the 1960's. You put the garlic in the pan with bacon and bacon grease as a last step before you pour it into the pasta and eggs. Cholesterol nightmare indeed, but so tasty!!
    Reply
  • foodlovers_712
    22 JUN, 2013
    is there any substitute for half-and-half that can be easily get in any supermarket? what about nestle cream, can i use it instead of half-and-half?
    Reply
  • coqueiphone
    1 JUN, 2013
    merci du partage coque iphone coque ipad etui ipad
    Reply
  • Caroline Siniscalchi
    11 FEB, 2013
    PERFECTLY SIMPLE...MY HUSBAND TRIED MAKING THIS WITH A DIFFERENT RECIPE LAST NIGHT...IT WAS A DISASTER BUT IM GOING TO TRY THIS ONE TONIGHT tHANK YOU
    Reply

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