• abraxas@sh.itjust.works
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    1 year ago

    Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. It’s definitely one of those “small plate” things at that point unless you want to brick-belly.

    Which, sometimes, is alright. But the other times, I’ll use flour+water pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but it’s still worth the extra steps.