SKC921|03/27/2016
Someone told me the secret to Spaghetti Carbonara is to just use the egg yolks, not the white- the egg solids that can form if you don't do it right are the whites, and they don't help the overall texture.So I used only egg yolks, and used bacon. In addition, I added a lot of black pepper.The instructions in the recipe are quite helpful. I doubled the recipe, and tossed everything in the large pot instead of a skillet, as recommended.The other secret is using the reserved pasta water. I think it's good to do with almost any pasta dish to kind of pull everything together, but here it's a necessity.
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