Authentic home cooking from Italy, with US measurements. 
Carbonara Sbagliata
I created this recipe with my daughter in mind, since she has issues with eggs. Once I figured out the right proportions, I ended up with a delicate and flavorful dish. When served, I challenge anyone to notice the difference—at least until they taste it.
Carbonara Sbagliata
I created this recipe with my daughter in mind, since she has issues with eggs. Once I figured out the right proportions, I ended up with a delicate and flavorful dish. When served, I challenge anyone to notice the difference—at least until they taste it.
Open in Cookpad AppSteps
- 1
Bring a large pot of salted water to a boil for the pasta.
- 2
Meanwhile, cut the guanciale into 1/2-inch pieces and cook in a skillet until it becomes translucent and crispy.
- 3
Once cooked, remove the guanciale from the skillet and set aside.
- 4
Pour off most of the fat from the skillet, then add the heavy cream.
- 5
Dissolve the saffron in a small bowl with a ladle of pasta cooking water, then add it to the cream and mix well.
- 6
Drain the pasta when it's al dente and finish cooking it in the skillet with the cream and saffron.
- 7
Add black pepper and a little Parmesan cheese, then toss to combine.
- 8
Serve the pasta topped with the crispy guanciale and plenty of Parmesan cheese.
- 9
If you like, you can add a little nutmeg while tossing the pasta.
- 10
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