 in adding cream to spaghetti carbonara which has the same effect on pasta as making a pizza a deep pie i just had to jump in here as carbonara is one of my favourites to make and ask what the hell are you supposed to use instead of cream i ve never seen a recipe that hasn t used this personally i use low fat creme fraiche because it works quite nicely but the only time i ve seen an supposedly authentic recipe for carbonara it was identical to mine cream eggs and lots of fresh parmesan except for the creme fraiche stew stewart smith scottish microelectronics centre university of edinburgh URL yahoo groups sponsor NUMBER dvds free s p join now URL to unsubscribe from this group send an email to forteana unsubscribe URL your use of yahoo groups is subject to URL 