Pasta alla Carbonara

Page 210

(2 reviews)

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Recipe Review

This was delicious! I made my own ricotta (a first), and I agree with wester - it made a lovely sauce. Creamy, yes, in the form of creamy curds. The egg also gave the sauce some substance.

The only complaint was that people wanted bacon with every bite. I recommend chopping the bacon into smaller pieces, and/or using more bacon.

I enjoyed the peas. I used sugarsnaps, and didn't shell them. That gave the occasional sweet bite.

This will definitely be made again in my house.

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