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.
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