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!
2917 people marked it a Favorite, 2155 people marked it a TryYield: 2 Servings Ready in 25 minutes
Zandra78 , 2 years agoI've tried the recipe with whole eggs, it's also great. Thank you for the good idea!
Savemilo2005 , 3 years agoCream is always nice but I substituted with milk for less fat. A wonderful dish for lunch working with left over pasta =)
lesjes , 4 years agoExcellent weeknight dinner! I added fresh basil because I had it and it really added to the flavor!
lesjes , 4 years agoPork jowl is very easy to find in th southern US and my sister in Chicago had no trouble finding it. I suggest not substituting pancetta! Pork jowl is much better and is much much cheaper!