Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. It’s definitely one of those “small plate” things at that point unless you want to brick-belly.
Which, sometimes, is alright. But the other times, I’ll use flour+water pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but it’s still worth the extra steps.
You do carbonara with homemade pasta that sounds awesome I’ll have to look into making it sometime
Just be careful. Proper carbonara (all egg, no cream) with home-made egg pasta gets INCREDIBLY rich. It’s definitely one of those “small plate” things at that point unless you want to brick-belly.
Which, sometimes, is alright. But the other times, I’ll use flour+water pasta, which is definitely not as big a jump up from dry as fresh egg pasta, but it’s still worth the extra steps.
Alright I’ll keep this in mind fanks m8