This recipe is found in Claire Robinson’s 5-Ingredient Fix, which thus far, has been a pretty solid cookbook. I guess I’ve never asked myself “what is carbonara”, and I can say, I’ve been missing out. It’s an egg yolk and cheese mixture that is melted over the pasta while it’s piping hot. Is this good for you? Hmm. Don’t know. Will those eggs be served somewhat undercooked? Seems possible. Did it create a mind-boggling creamy texture over the fettuccine, the likes of which I’ve never experienced? YES. The Magic 8-Ball says you should make this for dinner.
I substituted the bacon of a ton of pancetta. That was just plain smart, OK? Pancetta is always the right answer. I’m so glad she is providing this recipe on-line for free, so I can share it with you here: