Pasta alla Carbonara is basically a pasta, egg and bacon dish. It was first described after the second world war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States. But today we have many variations of what was a simple dish.
The original way for preparing Carbonara didn’t include cream. At some point it was introduced and it is how I learned and prefer to make mine, plus the peas.
As I mentioned before, the traditional way of making this pasta dish didn’t require cream but I just love the beautiful sauce that the cream provides. I also prefer long pasta as opposed to shorter ones.
A lot of times you will find that Carbonara recipes call for pancetta which is basically Italian bacon but I prefer the convenience of ready-cut pre-packaged all american bacon. As you can see, this recipe is extremely easy to adjust.