The variations are endless arn't they
When I do this at home, I just use 2 egg yolks per person with parmesan.

But if you remove the egg whites and use cream as above, it is far less likely to scramble when you add the sauce to the pasta and is much more beginner friendly.

Black pepper is true to most classic recipes, but my Italian grandmother had dentures, and so would always use white pepper so there would be no tiny bits of black pepper sticking under her false teeth!

Mum and my aunts on the Italian side use black pepper, so it is only me who sticks to grannies recipe. They call me a philistine for using white pepper, I tell them they are only half Italian and know nothing ;)

But parsley? nooooooo
( RadG Drinking Mojitos in the sun, Tue 13 Apr 2010, 21:08, Reply)