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Pasta Carbonara
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this post was submitted on 03 Oct 2024
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I'm not a cook nor Italian, but I think the egg yolks in here got cooked in what was effectively a double boiler? In carbonara, the yolks are meant to be gently cooked, emulsifying the sauce without fully setting.
I believe the whites aren't used in the recipe, and would need to be used for a different recipe.
Save the whites for meringue, like traditional italian tiramisu will need.