Carbonotta (Notta carbonara)

New to the sub and unsure of what folks like to see (or will tolerate seeing) but hopefully someone can appreciate my resourceful take on an iconic dish.

For many years now, I’ve been making these pasta side dishes, known colloquially in my home as Carbonotta, as a way to utilize an over abundance of eggs our chickens lay.

The egg cream/sauce is made in the same fashion as a traditional carbonara, with egg yolks and pecorino, then mixed with varying pastas and add-ins. Basically whatever I have on hand that needs to be used.

Last night’s Carbonotta was conchiglie (store bought) with fresh diced tomato and parsley.