The dish is just pasta, eggs, meat and cheese. It’s usually spaghetti, mostly egg yolks, pancetta or bacon and grated parmesan cheese.
You can change out the pasta, but long strands are best. Five egg yolks are normal but some recipes add a whole egg as well. Be sure to temper your eggs so they don’t cook on you and become scrambled eggs. Pancetta is the preferred meat of choice but other bacons can work well and save on the pocketbook too. Cheeses, now here you can change the flavor dramatically but always use grated. Many people add pasta water to help with the sauce. Just add a little at a time.
Wednesday’s recipe of “Smoked Gouda Carbonara” uses spaghetti as the pasta. But Thursday, the recipe of “Spaghetti Squash Carbonara” uses the strands of spaghetti squash as the pasta. Now days, with the spiral cutting kitchen equipment one can use zucchini or butternut squash as the pasta too. Or anything else you can spiralizer.
Once you’ve tried one of these or one of some other carbonara recipes I have in the tabs, use your imagination and favorite flavors to create a carbonara of your own.
Enjoy and “Happy Cooking” until next week. Be sure to share these recipes and others with your friends, family or co-workers. Thanks in advance for that from me.