The recipe called for egg white, I used a whole egg. I also used club crackers instead of Ritz. Close enough, and still tasty.I used LaRosa pasta, which I’ve never used before (I had some in stock, and I had run out of my usual whole-wheat pasta). I will never use LaRosa again. It fell apart in  moments, and as I stirred it, it was no longer recognizable as rotini. I’ve never had such catastrophic results in a pasta. It still tasted acceptable, but I’ll never use that brand again.

My family gave it a 10 and all wanted seconds. It’s quick to prepare, easy to push together after work. Add this to your quick meals list. 

A most delicious pasta with carbonara sauce courtesy of Cookng with Amy. I highly recommend this pasta dish.

Carbonara is a sauce featuring egg, bacon, and/or grated cheese. Original carbonara recipes never called for the addition of cream, although recent recipes include it. Amy’s recipe does not include cream, and I love the carbonara sauce without it.

Update: I’ve found a good combination for the carbonara sauce one box of rotini or other pasta to be 4 eggs and 2/3 cup of grated cheese – or more, until you reach desired consistency.

I used a mild cheddar and olive oil rather than butter. It was fairly tasteless, so next time I’m going to use a stronger, more flavorful cheese. I acquired some jalapeño cheese not long ago – that would be delicious! I’ll probably modify the recipe to mix in more cheese with the noodles, as the recipe called for 1 cup mixed in and 2 cups poured on top, leaving for less cheese than I would desire.