Roman-Style Spaghetti Carbonara

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!

(4.2, 25) 84% would make again
Yield: 2 Servings

Cuisine: Italian   Main Ingredient: Pasta

Reviews

Add My Review
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!!
tanzc69 , 7y ago

If you can't get pancetta, you can substitute ordinary bacon, but ham would be a better choice. [I posted this recipe.]
sgrishka , 8y ago

    Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free