I love cheese (even the processed kind), so I wanted to make a recipe that highlighted its flavors.The sweetness of the onion is a key in this recipe. Please cook them from start to finish over low-medium heat.To bring out the umami of the ingredients, the only seasoning used is salt.When I tried using cheese with a lower fat content, even though it was meant to be healthier, I felt like adding add a little honey and soy sauce. For 3 to 4 servings. Recipe by ayureo

The carbonara with miso that I ate at a restaurant was so delicious, but I couldn't find a recipe that was exactly the same. I love white miso since I was born and raised in Kyoto.Work fast at Step 4. For 1 serving. Recipe by Nyanta

Normally, I prefer a light flavored pasta, but I made this when I felt like having Carbonara for the first time in a while This time I used heavy cream for a rich texture.Use residual heat when combining the sauce with the pasta together. This will allow the egg to very slowly cook, but it’ll prevent the egg from scrambling. Recipe by Tomomon1028

I made pasta carbonara when I was still in Tokyo and before my marriage, my friend and I decided to make carbonara when I had a sleep over at her apartment. We did well back then but I think I have improved little bit 🥰

This recipe holds a very special place in my Italian heart ❤️ mainly because of the BACON.

its my own way on how to cook a creamy carbonara for the coming Christmas

My love for pasta knows no limits and carbonara has to be one of my fave pasta dishes. Maybe it'll because its the only dish that lets you go crazy with the black pepper 🖤

We had a potluck at work a couple of days ago and someone brought in a dish that they called carbonara. Now, I'm guilty of being an experimenter myself and making carbonara that's not really carbonara, at least traditionally speaking (see mushroom carbonara, recipe posted previously). But the potluck version was way, way, way out there. In fact, another coworker said it tasted like chicken soup. Which is...weird, but also accurate. The pasta was actually good; it just wasn't carbonara. Anyway, this motivated me to make my own version, sticking much more closely to the dish's roots. The one concession made, out of necessity because it's not a readily available ingredient around here, is the substitution of bacon for the traditional guanciale. Bacon's good, but it's not the same. Don't worry, though, because the pasta still turned out creamy and delicious.

There's no damn cream in Carbonara...

My fiance bought me a new cast iron skillet for Christmas. I was itching to use it and decided on this relatively simple pasta recipe. The skillet is such a versatile and sturdy tool and I plan on taking really great care of it.

When my husband made this for me the first time, I was surprised. Natto in Carbonara? But when I tried it I was amazed at how delicious it was!! My husband is really proud of this pasta recipe.I recommend cooking the pasta to al dente, about 1 minute less than the time indicated on the package.I used 2 red chili peppers with their seeds, but adjust this to your taste.I used 'hikiwari' or cracked natto, but use whatever kind of natto you prefer. Recipe by Banyangarden

I wanted to cook pasta carbonara with cheap ingredients .When I had carbonara in Italy, there wasn't heavy cream in it.I often put add leftover cheese to this.It'll taste great if you sauté the bacon until crisp. Recipe by Popotankobu