Creamy and delicious

Less than a year ago, I posted a mushroom spaghetti carbonara on my Instagram. After discovering the math and science behind making a starchy pasta water during my Cacio e Pepe, I know I have to revamp this recipe. Hence the "2.0". Instead of mushrooms, I am using a very good quality chicken bacon for this version of carbonara.Traditionally, guanciale is used for carbonara. As you know, I do not consume pork, I have to improvise and use whatever ingredients necessarily. But if you are unlike me, please get your hands on some good quality guanciale. It will make a huge difference. One very important key note, do not, for the love of food, use any cream or extra cheese. The combination of egg and cheese is already enuff to make the sauce creamy, not forgetting the starchy pasta water.Pasta is very easy to make as it only uses a few ingredients. It is also very easy to screw things up with wrong techniques and extra unwanted ingredients. Less is always more when it comes to pasta and pizza. Because simplicity is the ultimate sophistication. For that extra oomph, I am using my cured egg yolks. You really have to give it a try.

This recipe includes a tip I picked up a few years ago, which keeps the eggs from scrambling accidentally. The result is a smooth, rich sauce without lumps.

After a lot of experimenting, arrived at this recipe for the perfect cream free carbonara. Key is finishing the pasta in the skillet the pancetta was fried in. This makes it easier to add pasta water as needed since its never drained and prevents the eggs from solidifying

Easy and fast recipe when you don’t have much time :)You need to make sure pasta is still hot when you mix it with other ingredients to create a creamy sauce.Adapted from: simplyrecipes.com/recipes/spaghetti_alla_carbonara/#mycookbook

I made this after get back from work..cook something creamy for my dinner..I use olio ingredients and add on mushroom and milk and it taste good!

By far my family's favorite classic, Italian pasta!

A quick easy meal that is filling and tasty..

Quick and simple pasta recipe

I simplified a recipe I learned while I was overseas. I highly recommend this!Bring out the fragrance of the garlic by cooking it as if simmering in oil. The sauce will be thick when the white wine and oil emulsify. Mixing the egg in after removing the pasta from the heat will prevent lumps from forming. Recipe by mini

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.