So, the essence of carbonara is in its simplicity: pasta, Pecorino Romano, guincale, egg and cracked pepper.
The idea is to combine the ingredients together to make pasta w a silky smooth texture.
Problem is, every time I make it the egg tends to clump up w/ the cheese and the texture is off.
Anyone had success making this dish before or have a suggestion?
Tia
The idea is to combine the ingredients together to make pasta w a silky smooth texture.
Problem is, every time I make it the egg tends to clump up w/ the cheese and the texture is off.
Anyone had success making this dish before or have a suggestion?
Tia
