I seriously never get sick of carbonara. This dish is not great for the diet, but it’s so good for the soul. There’s just something so right about the combination of the creamy egg sauce, the salty cheese, and the smokey bacon. I add spinach to mine so I get some veggies in there, and sometimes I’ll add a second protein as well – juicy chicken breast or large, sweet shrimp, or even thin slices of beef.
It’s kind of like this one-pot Italian pasta dish – you can add ingredients to make it their own.
No one really knows who “invented” carbonara, but it originated somewhere in Italy, probably around Rome, and the name (carbonaro is Italian for charcoal burner) suggests that it was a way to give charcoal workers a hearty meal – enough to get through the day.
This dish will definitely fill you up!
I know a lot of carbonara purists use panchetta instead of bacon, but frankly, I like thick-sliced bacon much better in pasta dishes. Some people will also cringe at my addition of cream, but hey, this is how I like to eat it. And I figure, if I’m going to consume the millions of calories in carbonara, I’m going to make it the way I think tastes best! Go ahead and add this s’mores dish for dessert while you’re at it!
You can also use all whole eggs or all egg yolks – I know people who do both – but I like a mix. Traditionally, spaghetti is used, but I’m a fan of cellentani (corkscrew) pasta instead, and I’ve even used shells.
So, this is my version of carbonara. Give it a try – and add your own ingredients to make your personal favorite version!
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