I make carbonara a fair amount but am always trying to improve. I was looking at a lot of recipes and the ratio for eggs and pepper (and pork even) to a pound of pasta was all over the place.
Anne Burrell has a recipe with 8 eggs while most have much less. Egg yolks are sometime only used in a recipe.
I have learned pepper is a key ingredient yet most recipes don't specify a precise amount. Also, would there be a big difference in coarsely ground vs fine?
Any insight on these ratios would be appreciated.