Food Friday: Carbonara
Carbonara can be tricky. The eggs will sometimes scramble and I find that pancetta can be overpowering. This recipe had the egg yolks combined with heavy cream first, which I believe helped to prevent the scrambling. And by using bacon, it ensured that the dish was well flavored, but not a suitable salt lick. It was delicious and has made its way into the recipe binder as a keeper.
Sorry, no picture! It didn’t last long enough.