Gennaro's classic spaghetti carbonara : 3 large free-range egg yolks 40 g Parmesan cheese , plus extra to serve sea salt freshly ground black pepper 1 x 150 g piece of higher-welfare pancetta 200 g spaghetti 1 clove of garlic , peeled extra virgin olive oil
Olive Garden Chicken and Shrimp Carbonara: One of my all time favorite pasta recipies, ritz crackers work just as good as the Panko ones. I make this half and its lots...only put the crumbs on as much as you think you will eat. Its Best Fresh from the oven! with garlic toast!
This creamy, fragrant pasta dish is the perfect use for leftover chicken—and it’s one of Betty’s most popular dinner recipes. Have a taste of Italy on the table in 30 minutes; we bet it will take a fraction of that time for it to disappear (especially since there’s bacon involved).
This dish is a deli egg-bacon-and-cheese-on-a-roll that has been pasta-fied, fancified, fetishized and turned into an Italian tradition that, like many inviolate Italian traditions, is actually far less old than the Mayflower. Because America may have contributed to its creation, carbonara is Exhibit A in the back-and-forth between Italy and the United States when it comes to food. Remember: the main goal is creaminess. (Photo: Daniel Krieger for NYT)