Here’s a family favorite for you. Growing up, this was my go-to birthday dinner – only now, years later, I’ve learned to adapt the recipe to make it veg-friendly. It’s not a light, summery pasta by any stretch of the imagination. It’s moderately heavy and extremely flavorful.
In my travels, I regularly order it just to see how it stacks up against momma’s. So far, my mom wins every time. In Italy, it’s usually even egg-ier than the recipe here, but they typically use a lighter meat (prosciutto instead of bacon, usually). So, experiment. Try more eggs, less eggs, more parm, more bacon (or veggie bacon) – that’s what cooking is all about. This is my favorite carbonara recipe, but it certainly doesn’t have to be yours.