Carbonara sauce is made by combining egg, grated cheese, and fried guanciale with the residual heat of hot pasta. Because the egg is not fully cooked, use pasteurized eggs when serving pregnant women, young children, older adults, or people with weakened immune systems. Cream is not used in the traditional recipe; the consistency is adjusted with pasta water. The exact origin of the name, which means “coal miner’s style,” is uncertain.
Where It’s Used
“Quickly mix the carbonara sauce with the hot spaghetti just removed from the heat.”
Cooking Tip
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