Since returning from Roma I’ve been chasing that perfect carbonara. It’s a diabolically simple dish with only a few ingredients. The first attempt was good but not as creamy as the plate I devoured in Trastevere. Last week at a restaurant in the ‘burbs I tried another carbonara dish. It wasn’t as good as my first effort. So I had two choices: go back to Roma or try to make it myself.
Sadly, my bank account doesn’t yet afford me the chance to haphazardly chase pasta dishes around the globe. I could however go to Trader Joes and get some cheese and thick-cut apple wood bacon.
Revisions since last time:
-Parmesan instead of pecorino.
-3 yolks and 1 whole egg.
-Heavily salt pasta water.
-If you think you’ve added enough freshly ground pepper, you haven’t. Add more.
-Use more bacon.
-Sprinkle in a few red pepper flakes.
-Remember to add minced garlic to cooked bacon and oil.
The sauce’s texture was bellissimo. The fettuccine noodles were al dente.
Short of looking out on the Tiber or Colloseo, this dish has been conquered.