Project Description

Spaghetti Carbonara

This is one of those dishes that my mom taught me to make many years ago, even though she herself didn’t make it very often. As usual her influence worked its way into my kitchen and I hardly ever made carbonara.  I’m happy to say that I’ve changed my ways. When I finally made it again about a year ago, I remembered just how much I love this decadent dish with its bright egg yolk, salty pecorino and savory bits of pork meat. Mike was a big fan too. We almost always have the ingredients on hand (or a reliable substitute) which is even more reason to put it into the dinner rotation more often. Sometimes we cheat and use Parmigiano simply because it is what we have on hand as in the photo above. Speaking of substitutes if you are unable to find pancetta or guanciale, bacon will do just fine. An unsmoked bacon is preferred and more in keeping with the traditional recipe, but I wouldn’t let that stop you from trying this dish. We hope you will give this recipe a try, and if you do please let us know how it turns out.