Made my second of Rome's four pastas last night following this recipe but using bucatini instead of spaghetti, and pancetta instead of guanciali (which i've been unable to find).
https://cooking.nytimes.com/recipes/12965-spaghetti-carbonaraIt came out a bit too runny at first, but letting it sit over low heat for a few minutes allowed it to thicken up. I didn't have it in Rome so I don't have anything to compare with, but it was a big hit with the family. I'll definitely make it again.
Interesting tidbit - carbonara is relatively new to Italy, specifically Rome, where it became popular in the 1940s/50's. Legend has it that Italian cooks made it for American soldiers as a substitute for bacon and eggs.
Next up:Cacio e Pepe
