Either the best or second best batch I’ve made, I’m thrilled 😄
(Yes I used bacon instead of guanciale or pancetta, it’s what I had handy. Otherwise this is Rachael Ray’s recipe with the sauce doubled)
Someone just pointed out that being an emulsion of egg yolk in olive oil and pancetta grease with some seasoning means carbonara is baconnaise pasta and tbh I can’t refute this 🫨