I had to adapt this slightly since I didn't have shallots or cream. I had already cooked bacon from a couple days ago and i'm glad because it would have been too oily with all the bacon grease, if I cooked this the same day I would only reserve a tablespoon or two of the grease for good flavor. I also added a little garlic, can't make Italian without it. :-)
I also changed how I used the eggs, I used whole eggs and cooked them sunny-side-up for just two minutes maybe in the saute pan, then added the pasta, milk, and park to the sauce pan and mixed all together, breaking the yolks and mixing thoroughly.
For those who had problems with sauce consistancy, I recommend using a real parmesan, the harder the better. Your deli section of the grocery store usually has employees who could recommend. But this sauce is not supposed to be creamy like Alfredo, I reccomend using Greg's Alfredo recipe on here if that's what you want.
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I had to adapt this slightly since I didn't have shallots or cream. I had already cooked bacon...