My bucatini carbonara recipe is pretty traditional pasta carbonara (no cream, no peas–sorry peas. Not today!), but it is Americanized in that I use bacon since it is very easy to find here and is delicious. If you have access to guanciale (cured pork jowl), that’s the strictly traditional cured meat to use. Carbonara can... The post Bucatini Carbonara (with Bacon) appeared first on Pastry Chef Online.
