Egg yolk, not cream, is the key to making the creamy sauce for Spaghetti alla Carbonara.
Egg yolk, not cream, is the key to making the creamy sauce for Spaghetti alla Carbonara. JASPER J. MIRABILE JR. Special to The Kansas City Star
Egg yolk, not cream, is the key to making the creamy sauce for Spaghetti alla Carbonara. JASPER J. MIRABILE JR. Special to The Kansas City Star
Chow Town

Chow Town

The daily dish on Kansas City's food and drink scene

Key to making pasta alla carbonara is using eggs yolks for the sauce, not cream

March 11, 2015 10:00 AM

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