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Carbonara with or without milk/cream?

Kamanda1953 | Oct 3, 201104:29 PM

A few times a year I make pasta carbonara, usually with spaghetti or linguine. My go to recipe uses fried bacon or pancetta pieces, sautéed onion and garlic, whisked whole eggs, a splash or three of white wine, fresh ground pepper and grated cheese.

I have seen more than a few recipes that also call for the addition of some milk or cream. Do any of you add it?
How does it change the taste or texture of your final dish?

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