Italians do not use cream in Pasta Cabonara. You can use whole eggs or whole eggs with slightly more yolks if you want it to be more creamy.
The trick to this dish is to wait until the pan stops sizzling to add eggs and stir them vigorously. This way the temperature won’t be too hot to overcook the eggs.
- Pasta of any type
- Salt and pepper
- Parmesan Cheese
- Olive oil