This is not even close to the traditional carbonara. This is a great starter carbonara because the it is almost impossible to scramble the eggs, which is an immediate threat any time you’re making traditional carbonara. The sauce is so creamy and surprisingly light from the tanginess of the crème fraiche. If you can’t finish this in one sitting, reserve about 1/2 cup of the pasta water to use when reheating; add a tablespoon or two to each serving and mix while reheating.
[tasty-recipe id=”33498″]
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