RCP /Foodletter: Spaghetti alla carbonara

[Robin Garr]

turn up my nose at cream.

Huh. I almost never do that. Creamy, rich and delicious, what's not to like?

Sorry for the late response, I am recovering from rotator cuff surgery.

Rachael's recipe is close to mine and the one I served in my restaurant years ago. I did use bacon however and from the story I heard of the original creation of the dish, American bacon would be authentic. The story I heard was American GI's gave the local ladies some bacon and eggs and asked them to whip something up.
If you accept this version than bacon can't be wrong!

Some people prefer using the entire egg others just the yolks. I prefer just the yolks myself. To me the sin isn't using Bacon. The sin is using CREAM!!