It would be a deadly sin to stuff your face with box pasta and canned sauce. Or worse—canned spaghetti—like that poor bastard in the thriller, Se7en. Besides, I think we’ve had enough tomato recipes for now.
What I love about Carbonara is that I can avoid the usual acidic tomato sauces and also not go down the Alfredo route that can give lactose-intolerant folks grief. Like most Italian dishes, there are many ways to prepare this dish. Carbonara is an Italian-American creation dating back to WWII, and as such, recipes vary wildly. This recipe makes the preparation a great deal simpler than the “traditional” method but it is still delicious and different than the usual pasta night.
Yield: 4 to 6 servings
1 lb spaghetti, cooked – reserve 1/4 cup of the water
3 large eggs
1 cup freshly grated Parmesan cheese, plus more for…
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