Spaghetti alla Carbonara

This was Spaghetti alla Carbonara.

Spaghetti alla Carbonara is one of my favorite pasta dishes. It's supposed to be rich and is often too rich at a restaurant. So homemade is the best so that I can adjust richness as well as saltness. Spaghetti alla Carbonarain is traditionally made with egg, cheese, bacon (pancetta or guanciale) and black pepper. Simple four ingredients. But the sauce made only with a lot of eggs and cheese sounded too rich for me. So, I adapted a recipe from Japanese cooking recipe website that uses milk and cream along with just one egg yolk per person. I made a few adjustment like reducing bacon (I just had two slices of bacon in hand), adding a couple of extra tablespoons of cheese and skipped Konbu-cha (seaweed powder) that I didn't have in hand. I believe any Italian recipes don't call for Konbu-cha in Spaghetti alla Carbonara anyway. 

My version turned out very well. It was lovely silky creamy, Yes, it was rich but not overly rich. Bacon was just a right amount to give meaty and smokey flavors. Freshly ground pepper added a nice pungent touch. I will definitely make the dish again whenever I have bacon in hand. Such a situation is actually very rare for us though.