This post is about a year late (sorry). Ever since our trip to Italy last summer I have been wanting to make the perfect carbonara at home. I had it once in Rome, at a little restaurant that really catered more to tourists than it did to actual Romans I think, but it was still perfection (no matter where we ate, I never had a bad pasta dish in Rome). I’ve made carbonara plenty of times in the past 15 months, but it took me a while to find the right recipe, and then longer to perfect it to how I liked it (and make the portion perfect for the two of us, since it’s hard to split a recipe in half that calls for 5 eggs). And then I was terrible about writing down what I had done in the kitchen (how many eggs? how much bacon?), and so just now, in the past month, have I finally felt like I’ve been making a consistent carbonara in my kitchen.
My only real complaint is that I have to make this with bacon instead of guanciale. I know. That makes me sound like a food snob, and I’m sorry. But I’ve had dreams, like literal in the middle of the night dreams, of finding guanciale at my local grocery store and I cannot even tell you how disappointed I am when I wake up from that.
I saw some pork cheek at the grocery store a couple of weeks ago, and I’m seriously considering making some guanciale at home. (I’ll let you know how that goes if I make that decision, although I’m not sure how I’d be able to squeeze that in to life right now).
But even with just plain old bacon, this is delicious. And I was surprised at how easy carbonara was to make. It really only takes about half an hour, which is within my time-limit for dinners right now, so it has become one of our regular quick weeknight pasta dishes.
And because I need to be reminded, and I think you could perhaps use this, too, here are a few more of our favorite quick pasta dishes:
– mushroom marsala pasta
– pasta with sausage and tuscan beans
– roasted red pepper pasta
– spaghetti with garlic and olive oil