Giulio's pasta alla carbonara
Pasta and macaroni
Italian cuisine
Pasta alla Carbonara is a classic Italian dish, although it varies from region to region. Some recipes call for cream, some leave out the egg whites and use just the yolks, some folks can’t live without the onions. <br /> <br />I was taught the “right way” to make carbonara by my Venetian cousin, Giulio. But the truth is, carbonara is so dang easy to make -- almost as easy as Italians are fussy when it comes to the right way to do anything! The trick is not to "cook" (or scramble) the eggs when added to the hot pasta; the mark of a truly great carbonara is the silky sauce. <br /> <br />This version of carbonara has a bit of a zip! I added a hint of lemon zest and just a pinch of red pepper flakes -- why not bend the rules a bit? Of course, if you're a traditionalist (or a good Italian) you can stick with the basics: eggs, cheese, bacon or pancetta, and plenty of fresh black pepper -- basta. <br /> <br />Either way, this dish will fix your soul and have you coming back for more!
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