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!
tanzc69 ,It 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!!