Pasta carbonara, rich with eggs and salty with pancetta or bacon, is also known in some circles as pasta nirvana. And, as made by photographer fotoosvanrobin, above, it's even more lush with fresh tagliatelle, the flat fettucine-like pasta (more real estate for the sauce to cling to). See her recipe
here.
For some carbonara lovers, like L.A. food writer
Jonathan Gold, there are a few do's and don'ts to the dish. "I hate peas in spaghetti carbonara," Gold says, in his
L.A. Weekly column. "Cream is a crime against nature. . . Bacon is usually too sweet and smoky; pancetta is better (although most American pancettas are too hammy for my taste); and the best of all is
guanciale, Roman-style cured hog jowl, whose fat has exactly the right pungency for the dish."
In notes to her
Kitchen Daily recipe for pasta carbonara, contributor Melissa Roberts seconds Gold's guanciale fix, and adds that, when serving the dish to kids, you should cook the eggs through, for safety. (Kids, by the way, are usually crazy about carbonara. Some apparently even like it for breakfast. Which sounds like breakfast nirvana to this kid.)
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Photo: New Media Publishing / Flat Art Studios.com
