Pasta Carbonara is traditionally cooked with guanciale, a type of cured pork cheek. It is very difficult to find in the US. A good substitute is pancetta (which is what I used in developing this recipe). The next best option is bacon, which I find to be quite tasty, as well.

Spaghetti is the pasta of choice when it comes to crafting a traditional carbonara. However, if you’re blessed with a well-stocked pasta pantry, both bucatini (which closely resembles spaghetti, but with a channel running the pasta’s length) or spaghetti alla chitarra (a distinctive egg-based pasta, akin to spaghetti but with a unique square cross-section) can serve as wonderful substitutes. Whatever shape of pasta you choose, make sure it is a quality brand that has been bronze cut. Bronze cut pasta has a slightly rough exterior which helps the sauce cling to the pasta.

I have successfully made this recipe with 3 egg yolks or 2 whole eggs. Both are delicious. Using just egg yolks gives a slightly richer color and flavor.

Avoid purchasing pre-grated Pecorino Romano or Parmesan cheese. Pre-grated cheese usually has additives to keep it from clumping which can impact the final texture of the dish.

It’s ideal if your pancetta and pasta finish cooking at the same time. If one is done before the other, it’s best if the pancetta is first. Pasta is finicky, don’t make it wait too long. Because of this, I start cooking the pancetta early in the process and take it off the heat until just before time to mix everything.