Imported from Instagram
Carbonara with Egg Yolks
A carbonara-style sauce made with egg yolks rather than whole eggs, giving it a thicker, richer, creamier texture. Starchy pasta water can be used to adjust the sauce’s consistency and help it stay cohesive and glossy.
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Ingredients
- 2 egg yolks (per person; use yolks only rather than whole eggs)
- starchy pasta water (use as needed to adjust the sauce consistency; quantity not specified)
Steps
- 1
For each person, use two egg yolks rather than whole eggs. The source recommends yolks because egg whites begin setting around 50–55°C, while yolks remain smoother and thicken more gradually.
- 2
When making the carbonara, use starchy pasta water to loosen the concentrated yolk sauce and adjust it to the desired consistency; the starch helps keep the sauce cohesive and glossy. The source does not specify how to prepare or finish the full carbonara.
Notes
This post discusses egg choice for carbonara rather than providing a complete recipe. It gives a rule of thumb of about two yolks per person and mentions adjusting with starchy pasta water, but provides no pasta, cheese, other ingredient quantities, or full preparation method.
Nutrition per serving
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