Name: Pasta Carbonara
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 ounces bacon slices (chopped); 4 garlic cloves (minced); 0.33 cup heavy cream; 1 pound fresh pasta (or 12 ounces dried pasta, cooked and drained); 2 ounces Parmigiano-Reggiano (grated); 2 ounces Asiago or Pecorino Romano (grated); 2 large eggs (at room temperature, lightly beaten); 0.25 teaspoon freshly ground black pepper

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Pasta Carbonara — Formulation & Method | CuliNect