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6 servings, 1 cup each
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Carbonara is traditionally made with raw eggs that are thickened with the heat of the cooked pasta while tossing on low heat. There is a fine line between getting the eggs to a food safe temperature (165°F) and getting scrambled eggs (about 170°F) instead of carbonara. For that reason, we've made an easier alternative to carbonara using Neufchatel cheese. No risk of scrambled eggs here!
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.