Oooo @TsekoV that looks like a proper tagliatelle carbonara made with an egg sauce instead of drowning the pasta in cream the way Aussies usually do when they think they’re being cultured.
Glad you took a foray into the unknown to prepare this and well done, it looks great.
Thanks a lot for the appreciation words, @PaulPavlinovich . I am glad to hear you liked this type of recipe. It was also my first time having a proper carbonara made with an egg sauce.
woow, thank you for the tag and my congratulations, this recipe looks really delicious !
Very well done and I’m sure your Italian friend has been very helpful in giving you the correct tips, all the preparation is very well done as @ErmesT already confirmed . Yes the original recipe is having Pecorino rather than Parmigiano, and guanciale instead of the bacon but that’s very hard to find outside Italy so your piece of bacon is perfect for it.
To be honest I don’t remember by memory what’s my first dish I’ve cooked but it is quite probable being the spaghetti with the vongole as a traditional and not difficult dish to prepare .
Perhaps when we meet we can cook a dish together .
I can only imagine all the great types of pasta one can have in Italy, @ErmesT . Personally speaking, Italian cuisine is one of my most favorite types of cuisine.
hehe understandable and bacon is a perfect replacement, your piece of bacon is also very appropriate.
I know that abroad it is very difficult to find specialty of ingredients we can commonly find here in Italy, many things are just with the most limited variants or just generic while in Italy we have many variants of everything and all used for specific dishes / steps.
No spaghetti at all as breakfast, not either as side dish (for example typical in central Europe). Pasta is always main dish here, mainly lunch but for dinner too depending on the “size” of the dinner you are going to take (how many dishes). We might have some smaller portions as well in case of special pasta made appetizer, as you mentioned.
Breakfast is commonly sweet, coffee, cappuccino, milk, juices and all kind of pastries (really lot of different selections!) and biscuits, cakes, jam, and so on. There are some savory preferences too (eggs, ham, cheese) but that’s the not as base culture … because of this for example I always have omelets and savory breakfast when I’m travelling abroad .
Do you like sweet breakfast or do you prefer eggs?
Ciao @TsekoV and congratulations because the procedure is practically perfect, in fact many Italians do not prepare it exactly.
Thank you to appreciate the kitchen, where main characteristics of Italian kitchen is its simplicity, tradition, and is based on the quality of the ingredients rather than the complexity of preparation.
Pasta alla carbonara is perhaps the most famous among the dishes of Roman kitchen. As he suggested @ErmesT the cheese to use is the Pecorino Romano, the Pecorino Romano has the characteristic of forming a sort of cream with the cooking water, then (instead of Becon) you need the guanciale (that comes from the pig’s cheek with a taste similar to pancetta or bacon, but sweeter), pepper and egg yolks (Attention only the yolk otherwise if you put the egg whites it tends to thicken too much), these are the ingredients that characterize the original carbonara recipe.
There is also the recipe for “carbonara di mare” with swordfish, tuna or other, even if it cannot be considered a real carbonara since Guanciale is not used to avoid covering the delicate taste of the fish.
Thank you for your passion I appreciate very much it and you got very good advise from @LuigiZ
A big Hug, and keep on kooking your Carbonara look really great !!!
Me encantó tu receta @TsekoV es un plato delicioso que aprendí a preparar durante el año pasado. Aún me falta perfeccionar un poco la técnica pero me salió bastante bien, no?
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. Yes the original recipe is having Pecorino rather than Parmigiano, and guanciale instead of the bacon but that’s very hard to find outside Italy so your piece of bacon is perfect for it.
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Having pasta on a daily base must be a living dream. 
