Many versions of carbonara use American style smoked bacon whose smoky accents can sometimes overwhelm the dish. Some Roman versions use salted pork jowl, which is not smoked and much sweeter than bacon (somewhat difficult to find outside of Italy). My version uses pancetta (Italian salt cured bacon), which supplies a comparably rounded and mellow flavor. Also, my version does not use whole eggs. I use egg yolks...I use multiple egg yolks...along with a little heavy cream to create an unctuously rich and luscious sauce. Mmm Mmm good!
2829 people marked it a Favorite, 2098 people marked it a Try SoonYield: 2 Servings Ready in 25 minutes
Campah , 3 years agoThanks, this is very good. couldn't find pancetta, so I substituted procuitto.
Campah , 3 years agoThanks, this is very good.
Deelegrand , 3 years agoTrue carbonara does NOT have heavy cream in it! To make it creamy, you beat the egg yolks with the parmesan then pour over pasta off the heat, toss quickly and continually until coated. Creamy without the cream!
Actressl2 , 4 years agoAmazing! Love this! My friends & family always request I make it when I'm in town. Serve it with asaragus & a lite salad & your the top chef for sure
Tanzc69 , 4 years agoIt was OK - was very salty, maybe because of the type of bacon but i wont be adding additional salt in future - also found there wasnt really enough sauce. As my rating says it was ok but not great, ill shall continue my search for the perfect spaghetti cabonara!!
sgrishka , 6 years agoIf you can't get pancetta, you can substitute ordinary bacon, but ham would be a better choice. [I posted this recipe.]