Basic carbonara from a delicious hole-in-the-wall in Florence, Italy.
Did you ask them what kind of cream and bacon they used, so we can make it at home ๐
Looks delicious, one of my favorite pastas.
The ham/bacon they use is guanciale and the sauce is actually not made from cream but instead eggs. They are added into the pasta while it's still hot, which cooks them.
I know, I was trolling a bit.
There's two shops here in Berlin that sell guanciale, and pecorino romano is quite easy to find too. It took me a few years to perfect my carbonara, but I can make it quite good nowadays.
If you go into any restaurant and order carbonara here, you get cream and bacon. Oh, oh, and the last time I was in the US, I had to see the Olive Garden with my own eyes. I got some trolly pictures there, take a look at their idea of what carbonara is:
Took me a while to understand where the name carbonara comes from. In Italy it means the coal miner. So you put enough black pepper to it that they look like a little coal pieces sprinkled around the pasta. Delicious.
Oh lol, I love how the "chicken alfredo" is practically more similar to a genuine carbonara than the one they have.
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