A classic Italian favorite. This dish has been Americanized by utilizing bacon (smoked cured pork belly) instead of pancetta (unsmoked pork belly) or guanciale (pork jowl), as would be used traditionally in Italy. This dish is a favorite in both America and Italy. And like all true Italian dishes, its brilliance is only matched by its simplicity. The single most difficult part of this dish is ensuring that the heat from the noodles cooks the egg sauce, not the heat from the pan. If done correctly, the egg sauce will bake into the noodles, trapping the pepper and the cheese against the noodle and leaving a dry, baked-on sauce.
Tasting Guidelines:
Taste is peppery, cheesy, and savory.
Weight is heavy but can be balanced with Italian flat leaf parsley.
Texture is dry and noodley.
Good for people with low treatment side effects.
Best categorized as authentic Italian.
Course: Main Course, Pasta
Cuisine: Italian
Keyword: carbonara, pasta, recipes, spaghetti, spaghetti alla carbonara
This pasta dish can be a little heavy so serve in small portions.