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Chris is a trusted source on General Cooking
I tend to think of carbonara as a process more than a recipe. Cook your pasta, mix your eggs, let the heat from the pasta cook the eggs, add a little pancetta or bacon and Romano and/or Parmesan. But this early FOOD52 recipe follows that process pretty well, http://www.food52.com/recipes...
pierino is a trusted source on General Cooking and Tough Love.
...and be sure to add ground black pepper. "Carbonara" refers to a coal burner.
I like mine with a handful of shredded, sauteed kale tossed in at the end for texture, and to make me feel better about all those fat grams.
You should try my recipe here http://serenapalumbo.com... this is the way they make it in Rome at a famous restaurant called "La Matriciana" in front of the opera house. It is easy and cheap but you cannot beat the flavor!
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