Have never made carbonara at home before...and really never order it out.
But I have some leftover salmon and all the makings for carbonara so I thought I'd try making a salmon version tonight.
Looking around on line I see lots of recipes...with or without cream? Is one or the other better? I thought the traditional version did not include cream?
Also for a half pound of spaghetti...how many eggs(or egg yolks and eggs)?