Sauté onion, garlic and prosciutto. Whisk ¼ cup pasta cooking liquid into reserved egg mixture, then very slowly stream into Dutch oven, stirring constantly, until cheese is melted and egg is thickened to form a glossy The egg yolks give the sauce it’s velvety texture and rich taste, but don’t worry, the yolks cook from the heat of the pasta and bacon, so it’s 100% safe to eat. DIRECTIONS. I honestly didn't think it was going to come out as good as it did was pleasantly surprised. Drain, reserving 1 cup pasta water. Mix all together and bring to boil. All I did different was use Oscar Meyer Turkey bacon ( it's the best) because I can't eat pork added 2 cups peas to the sauce and used 1/2 cup dry white white instead of water. Add parmesan and stir until melted. The carbonara sauce has the texture of a creamy Parmesan-y, silky rich sauce without having that heavy feel of cream sauces after you eat it. The word carbonara comes from the Latin carbo, or charcoal, though how the word came to be associated with a creamy, eggy pasta recipe is somewhat of a mystery.It may be related to carbonata (salt pork cooked over charcoal), or it may be named after a restaurant in Rome; the Roman restaurant Carbonara claims to have invented the dish in 1944 in response to an influx of bacon-and … In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Mix cream, eggs and S&P together. This was a great base recipe for carbonara! In a medium bowl, whisk eggs and Parmesan until combined.