There are obviously lots of variations, and having tried and tested so many over the years, with pancetta, cream and so on. I conclude that my best carbonara is done with good bacon, one clove of garlic (cant help it), mushrooms in butter and olive oil. Then I cook the tagliatelle and add two whipped egg yolks into the pasta at the end. I toss the pasta into the pan with the bacon and mushrooms for a minute and serve with shavings of strong cheddar or parmesan.
yourselves?
yourselves?