My family and close friends would know that I have an immense fear of eating raw or even slightly uncooked eggs. I mean, I do love eggs, but as long as they are still runny (even the slightest), you won't see me eating it. I have caused many delays in the breakfast buffet lines as I would insist that the chefs flip my omelets over and cooking them a few extra minutes so that they are cooked throughly both sides. Of all the food phobias in the world, mine is runny eggs. Weird, I know.
Which brings me to this post. I wanted to make some carbonara as I had plenty of bacon stocked up in my fridge. But since partially raw eggs are not my forte, I decided to create my own version of the eggless carbonara. I know I know, proponents of the true carbonara would argue that the eggs will be cooked from the heat of the pan and the pasta, but I'm not taking any chances :P.
The result ? You won't tell the difference, I promise you.
