I was mulling over whether to make risotto or carbonara spaghetti, so I combined the two.This can be made easily in 15 minutes, so this is something I'm going to use for our Italian-themed girls meet-up.Adding the consommé is a simple way to give this a rich flavor.Add the egg last, and stop the heat after 30 seconds. Recipe by classy

I've always liked carbonara, and I was a bit surprised to learn later on that the original Italian recipe uses no cream but only eggs. Normally the recipe uses guanciale or pancetta but finding either in this time of quarantine has proved impossible so I just used plain old bacon. This also includes my canonical method for cooking bacon. 🇮🇹🍝

There are hundreds of versions of this amazing dish. With cream or without? Whole eggs or just yolks? Pecorino, Parmesan cheese, or both? Guanciale, pancetta or bacon? This superb version is based on a recipe by food writer Daniel Gritzer.

I love pasta carbonara. This is the ratio I came up for the egg to cheese that I enjoyed the most. I prefer Romano to Parmesan due to the higher moisture content.

The basil was growing rampant so I made some pesto sauce. I wasn’t in the mood to eat it. I recently got a deli slicer at a yard sale and wanted to cut some ham for sandwiches. I got a smoked picnic shoulder but I couldn’t cleanly navigate around the massive bone. I’ll do something else with it instead. I decided to pull the fatty skin off and do a version of this instead.

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

so simple :)

Pasta alla carbonara is a recipe of Roman origin, traditional and always delicious. Preparing a good carbonara is quick and easy, let's see how to do it.

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.

From my Facebook recipe page 'ChrisO's Kitchen Rules!'.

This dish is easy delicious and easy to make. Pairs well with salad and garlic bread.