Carbonara is one of those dishes that is so incredibly simple you think it should be more complicated. People debate endlessly over its authenticity, but it’s more enjoyable to make it than debate it. While carbonara is commonly associated with bacon or pancetta, this version uses bresaola (air dried beef).
Linguine or tagliatelle hold the sauce better than spaghetti here and is easier to eat.
Bring a large pot of salted water to a boil. Cook the pasta until al dente. This should take about 10 minutes.
In a large bowl lightly beat the eggs and cream and add the Parmesan and a pinch of salt and pepper. Whisk well until creamy. If it looks too thick, add a tablespoon of boiling water from the pasta pot to loosen it.
Drain the pasta and return it to the pot. Stir in half the egg mixture and half the bresaola and toss it all to combine. Allow to stand for 2 to 3 minutes so the pasta absorbs some of the sauce and toss again. Adjust the seasoning according to taste and divide among serving bowls.
Spoon the extra egg sauce over the top, then sprinkle with the remaining bresaola and serve immediately.
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