In a clever play on carbonara, Food & Wine’s Justin Chapple uses smoked Gouda cheese, adding a deliciously smoky flavor to this silky, hearty and totally delicious pasta. Slideshow: More Spaghetti Recipes
Honestly I was a little hesitant to try this recipe but I'm so glad I did! It's deliciously creamy but with nice heat from the red pepper flakes. I cut the recipe in half since there were only 2 of us, and used 2 egg yolks with one whole egg and it was perfect. Will definitely be adding this to our regular rotation.
Really a great spin on the classic! I prepped my ingredients in advance to make sure my pasta didn't stick together after draining from waiting too long for me be ready to make the sauce (I don't separate eggs often so I wanted to take my time :). Tempering the eggs (with the cheese) in bowl by adding the hot pasta water is a brilliant and critical step to ensure a creamy sauce result so be sure to do this!! I added half a yellow onion chopped to the pan once my pancetta was ready and just cooked it until translucent before I added the pasta to the pan. I highly recommend adding onion to this recipe! It's an ingredient that Carbonara really can't do without. Enjoy!!!
This is perfect used bacon!
2 teaspoons of black pepper? Red crushed pepper & add pepper to season? Sounds like pepper overkill. I like the idea of pancetta. I would add grape tomatoes and chunks of smoked gouda. Maybe a bit of basil. Not so keen on all those eggs. Just my humble opinion.
I like the fact that the recipe includes bacon... Everybody loves bacon.