When I came up with Fettucine Carbonara with Roasted Tomatoes, it turned out to be not only delicious but one of my most popular posts. It also generated a lot of the “it’s not authentic, you can’t call it Carbonara if it has cream” kind of reaction from the purists. Me? I’m not such a purist. There are plenty of Carbonara recipes that include cream and I don’t really care if they’re “authentic” or not, as long as they taste good. Still, I was determined to cook up a dish of Carbonara that didn’t resemble scrambled eggs and bacon slopped together with pasta. When the latest Williams-Sonoma catalog arrived, with a tempting photo of Carbonara on the cover, I was inspired. Drawn from their recipe but changed up a bit to suit what I had on hand, it worked well. Still, given the choice, I think I prefer a little cream. What say you, dear readers?
- Fettucine or Spaghetti, 1 lb dry or fresh
- Pancetta, 2/3 lb
- Garlic, 2 or 3 cloves
- Parmesan, 1 1/2 to 2 cups grated plus more for the table
- Eggs, 4
- Olive Oil, a couple tablespoons
- Black Pepper