For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta. Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
I use pancetta in my carbonara all the time, I prefer the taste over guanciale but once you use any other ham or cheese it’s no longer traditional recipe
The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine. At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
Yeah, if you don't find guanciale it's not that big of a deal to be honest. Although it's always better to make a recipe with all the correct ingredients, that difference is almost similar to using one type of tomato instead of the other. We still appreciate our traditional food being enjoyed around the world. 💙
Our recipe is based on guanciale because it releseas way more fat than pancetta and you can use it to mix it with eggs and pecorino for a way more rich taste. Obviously if you can't get guanciale use pancetta, but there's a reason for it
That is the classic text book way of making Carbonara. People who don’t know how to manipulate eggs and egg yolks under heat will add completely unnecessary ingredients like heavy cream in order to reach the desired texture and consistency. Any real Italian will tell you all you need is some pasta water and some elbow grease to get to the final result you’re looking for. Thank you for sharing this wonderful dish and recipe!
Pretty good, dunno about a totally cool pan though if that is what you meant? I let the guanciale pan cool until the 'music stops' when there is no sound from the pan than put all the ingredients.
Silly Italians, if it's not made with bacon and cream then it's totally wrong. Feel free to break the pasta to size, it doesn't change the taste or texture at all.
Instead of putting the guanciale fat and black pepper into the eggs and cheese, toast the black pepper in the fat and then add it to bring out more flavour
So if I can't get or want to pay $$$ for guanciale, I'm going to add bacon and maybe even ham and I'll break my pasta if I want. It will be great and I'll eat every bite. Last time I added some mushrooms, spinach, and I had 1/2 a boursin cheese and threw that in too. Awesome!!!
I like my food, especially dishes like pasta, to be piping hot when I’m eating. Is it ok to return to the heat for a minute or two once everything is combined?
I don't think we have guanciale here in my country. So im using bacon i dont care how many italian dies in the process 😂😂😂 also i noticed there's thick cut bacon now in our supermarket. It's a better alternative to bacon because our thick cut bacon here is very salty.
Just made Carbonara for the first time ever a half hour ago...wish I saw this. I absolutely made scrambled eggs and spaghetti. Goes without saying that it came out absolutely horrible.
I do a few things that would make Italians cry but unquestionably improve the dish. I use penne instead of spaghetti, I use parmigiano instead of pecorino, and I put 2 whole cloves of garlic in with the meat while it cooks, although I remove it before adding it to the egg yolks. The one thing I don't do though is add cream. No way.
I put cream in mine, not a lot, probably a quarter of a cup for each portion and then just a little bit of sour cream or Greek yogurt give it more cream
Are you intentionally trying to make me cry? 😭 I'm half dutch and half italian, so you're basically insulting me twice with a single sentence. Congrats! I'm currently sending disappointed vibes from Milan to wherever you're at. 😤
You can do this all with one pan. Once toast your pepper, render the fat. Then you let the fat cook down a little add the pasta and pasta water boil till al dente and emulsify the fat and water. Let it cool a bit more then add the egg pecorino, mix’y mix’y baddah bing baddah boom carbonara
The same goal is achieved however you’re transferring the pasta less so you’re losing less heat with the pasta itself and allowing the dish to be served hotter without curdled eggs
Yup I'm am from Rome, we Use one pan, because you want all that Guanciale flavors to marinate with the egg and Pecorino Romano. My Nonna & Mom taught me how to cook Carbonara since I was 5 year's... it's simple but when I moved to America in Tucson AZ...I can't find any authentic Italian dishes except for one or two true Authentic family made restaurants and I can never find Pancetta or Guanciale 🫣 I miss my Nonnas and moms cooking.
Using mass-produced commercial parmesan is okay too, like using plebs' bacon! 😏 Using whole eggs too! Why waste the white? Grocery basics are expensive these days!
Is there any good beef type as a substitute for the pork? I'm muslim and want to recreate Carbonara at least a little faithful to the traditional recipe
If you can find “beef pancetta” or cured beef belly, it could be similar. Wouldn’t be exactly the same as guanciale but would give you the closest effect.
The most important things you have to have if you can get guanciale near your home are the right aged cheese (in the US at least, I find most places don’t use an aged enough cheese) and the right type or blend of fresh black pepper (if you use just regular black pepper corns you find in the US at the ratio Romans use, it will be way too peppery).
@@geoffreyk9164yeah I agree hundred percent. Fortunately I am in the UK and we have plenty of pecorino and good pepper. The guanciale is a little more difficult to find but possible
@@kristianj1977, What is typically used in Rome is a blend of different black peppers so that is what you should look for if you want to make a Carbonara. There is an Eataly on Bishops Gate near Liverpool Street Station in London if you’re there or going to be there.
As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
@@eganc1976 Interesting joke. My grandmother would be split between slapping my head due to paying too much or not having the right thing. She wouldn't approve the absurd prices over the "so much worse" ingredient
@@JerryEboy69 I was only playing, there was a live morning TV show where an Italian chef was engineering his carbonara, you might see it one day on YT...I meant no disrespect...I bet the recipe used in the family was delicious, and more importantly, shared amongst loved ones. That to me = perfection 🤌🤌🤌
Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there. We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
Yeah, om the other hand, though, who the fuck needs approval from some internet randoms? I make my carbonara with grana padano and bacon, because guanciale is unobtainable, same with pecorino romano or parmesan. To be honest I prefer it over parmesan anyway.
Reminds me of the Italians who hate people for making American style pizza (New York, Chicago, New Haven, etc) and Alfredo with heavy cream. If it tastes good who cares if it’s traditional or not 🤷🏼
@@JacksonWalter735 Italians mostly don’t know or care what Americans do with food. But I suppose some of them question it when they find something on a menu that purports to be Italian and just isn’t. It would be like an American getting an apple pie on a menu in Europe and it doesn’t have pastry. Or an American style diner in Europe with burgers, fries, pancakes and hashbrowns but the food is all Mexican when it arrives.
I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients. For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
I think the container you mix everything in should be room temperature. not cold, not warm, not hot. The heat comes from the pasta water and noodles. At least that's how I'd do it.
@@CaptainMurdock1337, Yeah, room temperature is fine and frankly safer. If you have everything ready and can move quickly enough though, I think a pan at low heat to finish the dish is best because it allows the pasta to be served hotter and I have a particular preference when pasta is served very hot so by the last bite it’s still warm if that makes sense.
Not everyone can find Guanciale? They don't sell it in some parts of America. All we have is different types of bacon. Do you all know where I can find Guanciale in Tucson AZ?
"The ONLY WAY you should make carbonara" Meanwhile Italians: makes it in different ways. I hate these overly authentic recipes online... they do the same stuff with my culture too
For those who don’t have access to guanciale… ignore the gatekeeping Italians. Thick cut bacon is perfectly fine and so is pancetta.
Edit: sure there is a slight difference in flavor… but not even remotely as much as y’all are making it out to be
As an Italian I really don’t know what he’s on about, pancetta is perfectly fine. Although a cured bacon would be better if neither is available.
I use pancetta in my carbonara all the time, I prefer the taste over guanciale
but once you use any other ham or cheese it’s no longer traditional recipe
what gatekeepers lol, most italians wouldn't have guanciale at home
@@davidz2690 literally read the comments
@@17tignau i scrolled pretty far and didn’t see any
as soon as he said "this is the ONLY way to make it" I'm clicking on "DO NOT RECOMMEND CHANNEL"
“nobody wants limp meat”😭😭💀💀im crying
Facts tho
@@Lat557fr😂❤
Hes talking about food right!? 😂
Terrible attempt to be funny
Bros talkin crap about me for no reason
Pan is not cold. On or off heat (Bain-Marie method). Oil, eggs and cheese should be emulsified.
Ideally guanciale or pancetta. If you want to use bacon, make sure it’s not smoked and it has enough lard.
The pan is not " pretty cool" when the sauce is added. Still needs to be quote warm, just not fry. Otherwise, you're eating raw eggs. Add the spag, let the pasta cool the pan, once the sizzling stops, its sauce time. YOU STILL NEED TO COOK IT.
Raw egg is fine
Thank you. He didn't heat it back up, he may of served it at room temp. 😜
@Jorpando yes, but this is carbonara, its sweved hot not raw
Though I do use the same warm pan, I think with good timing even a cold pan will work because the spaghetti will have residual heat
@@olimchugh8793it’s supposed to be mostly raw eggs
I make carbonara with pancetta. Whenever I’ve asked people about it both in person and online the majority of Italians say it’s fine.
At that point, that’s good enough for me. Maybe one day I’ll find guanciale available and make it more authentically, but I no longer get worked up over this.
Yeah, if you don't find guanciale it's not that big of a deal to be honest.
Although it's always better to make a recipe with all the correct ingredients, that difference is almost similar to using one type of tomato instead of the other. We still appreciate our traditional food being enjoyed around the world. 💙
Pancetta is OK. But the flavour and quality difference of guanciale is just too big.
Carbonara is a gem when properly executed. My favorite
Guanciale is not always necessary, pancetta it's fine, but great job man!
"If I see you break the spaghetti...." NO!
Spaghetti is good, but you need to try Carbonara with Spaghettoni, the biggest size of Spaghetti. Thick noodles are a godsend in this dish
I actually prefer flat pancetta to guancale. At least the stuff that I’m able to buy
Finally an American who can cook carbonara
"nO pAnCeTtA" shut up, pancetta is absolutely fine if you can't get guanciale anywhere near you.
Our recipe is based on guanciale because it releseas way more fat than pancetta and you can use it to mix it with eggs and pecorino for a way more rich taste.
Obviously if you can't get guanciale use pancetta, but there's a reason for it
No it’s not
@@FireWillWorkNL yes it is
just order online lol..
@@karokkiolo2491with egg yolk and cheese, I don’t think it needs much more fat, it will already be very rich. Any kind of fatty pork will work
Guys, believe him when he says he will come after you. He must have a lot of fighting experience defending that haircut
I don't care about how it was supposed to be made, if I like it I eat it even if it's a variation of the traditional.
depending on the dish the spaghetti or pasta can be cooked in the sauce you do not need a separate pot of water
That is the classic text book way of making Carbonara. People who don’t know how to manipulate eggs and egg yolks under heat will add completely unnecessary ingredients like heavy cream in order to reach the desired texture and consistency. Any real Italian will tell you all you need is some pasta water and some elbow grease to get to the final result you’re looking for. Thank you for sharing this wonderful dish and recipe!
Pretty good, dunno about a totally cool pan though if that is what you meant? I let the guanciale pan cool until the 'music stops' when there is no sound from the pan than put all the ingredients.
You know, a little scrambled is the traditional way.
While guanciale is the best way, pancetta is accepted by the Romans as the official substitute option. Sometimes we don't have access to guanciale
Silly Italians, if it's not made with bacon and cream then it's totally wrong. Feel free to break the pasta to size, it doesn't change the taste or texture at all.
Instead of putting the guanciale fat and black pepper into the eggs and cheese, toast the black pepper in the fat and then add it to bring out more flavour
So if I can't get or want to pay $$$ for guanciale, I'm going to add bacon and maybe even ham and I'll break my pasta if I want. It will be great and I'll eat every bite. Last time I added some mushrooms, spinach, and I had 1/2 a boursin cheese and threw that in too. Awesome!!!
Sounds disgusting
Finally some foreigner posting real carbonara..god bless u❤
I like my food, especially dishes like pasta, to be piping hot when I’m eating. Is it ok to return to the heat for a minute or two once everything is combined?
I think a cold pan would stop the sauce emulsion and make it clumpy/sticky. Shake/stir the pan vigorously, adding pasta water if it looks too dry
A too Hot Pan results in scrambled eggs...
I don't think we have guanciale here in my country. So im using bacon i dont care how many italian dies in the process 😂😂😂 also i noticed there's thick cut bacon now in our supermarket. It's a better alternative to bacon because our thick cut bacon here is very salty.
Just made Carbonara for the first time ever a half hour ago...wish I saw this. I absolutely made scrambled eggs and spaghetti. Goes without saying that it came out absolutely horrible.
Guanciale is $40/lb in the US. Bacon is $5/lb. Imma have to stick with the americanized version.
damn straight
Looks good. Bruh...GIMME PIECE!
Nice cooking!
Close but not quite right. Egg mixture should be cooked Bain Marie style then pasta added to the egg mixture - over Bain Marie.
I do a few things that would make Italians cry but unquestionably improve the dish. I use penne instead of spaghetti, I use parmigiano instead of pecorino, and I put 2 whole cloves of garlic in with the meat while it cooks, although I remove it before adding it to the egg yolks.
The one thing I don't do though is add cream. No way.
I put cream in mine, not a lot, probably a quarter of a cup for each portion and then just a little bit of sour cream or Greek yogurt give it more cream
Using other kinds of pasta and parmigiano is common. Only the garlic seems unorthodox, but makes sense.
such a restaurant looking portion
Tripple the amount of «bacon» and pasta and its all good
I can use pancetta, even bacon. Also I can break the spaghetti aswell. I makes ZERO differance.
No salt in water with pasta. The cheese is salty enough
According to Vincenzo you should not use a cold pan.
Bacon eggs toast - italian style!
You will NEVER come after me!🎵😅
About time some one made it fucking right! No fucking cream use eggs!!!!
I just tried making this but sadly it still came out kinda dry despite me adding a extra egg yolk and a lot of water
I followed somebody else's instructions and it was a horrible greasy mess. Now I know the RIGHT way. Thanks
finally someone how knows the correct way to make carbonara bravo
I didn’t think about this way but it’s basically bacon hollandaise pasta….
Are you intentionally trying to make me cry? 😭
I'm half dutch and half italian, so you're basically insulting me twice with a single sentence. Congrats!
I'm currently sending disappointed vibes from Milan to wherever you're at. 😤
I break the spaghetti because my dad prefers it otherwise he cuts it with a knife while eating it lol.
Bro, all good except for using boxed, prob enriched, pasta. Make your own.
You can do this all with one pan. Once toast your pepper, render the fat. Then you let the fat cook down a little add the pasta and pasta water boil till al dente and emulsify the fat and water. Let it cool a bit more then add the egg pecorino, mix’y mix’y baddah bing baddah boom carbonara
The same goal is achieved however you’re transferring the pasta less so you’re losing less heat with the pasta itself and allowing the dish to be served hotter without curdled eggs
Yup I'm am from Rome, we Use one pan, because you want all that Guanciale flavors to marinate with the egg and Pecorino Romano.
My Nonna & Mom taught me how to cook Carbonara since I was 5 year's... it's simple but when I moved to America in Tucson AZ...I can't find any authentic Italian dishes except for one or two true Authentic family made restaurants and I can never find Pancetta or Guanciale 🫣 I miss my Nonnas and moms cooking.
I go to Italian specialty stores to get real pecorino and guanciale but it’s hard to come by
I break my spaghetti in two. I'll be waiting...
It's "pasta" not "pahhhhsta"
Say the word "past" then add an "a" on the end. Hope that helps
and don't forget the green peas!
Just use a blender for the sauce. Its easier, imo.
Nice way to cook it , but reqlly a 2 bite portion ? Cost of living getting a nightmare for the average dude 😒
I'm sorry, but the Italians did not originally invent pasta carbonara, so they do not get to decide what does and doesn't go into pasta carbonara.
Who did ?
How do we know when the eggs are safe to eat like that? Since it doesn't look like they get cooked very much 😅
I’m allergic to pork so I’ll make it with beef bacon.
Using mass-produced commercial parmesan is okay too, like using plebs' bacon! 😏
Using whole eggs too! Why waste the white? Grocery basics are expensive these days!
Since i dont take pork, i use beef bacon
Spaghetti is the worst style of pasta. I use linguine. Otherwise, beautiful! ❤
Yes im guilty as charged with the scrambling eggs with pasta 😢
Nobody what’s scrambled eggs on their pasta. Unfortunately some people do and still call it carbonara 😭
you can't see me break my pasta! Don't creep me out like that.
Need to add 1 cup of that pasta water to the sauce.
Is there any good beef type as a substitute for the pork? I'm muslim and want to recreate Carbonara at least a little faithful to the traditional recipe
If you can find “beef pancetta” or cured beef belly, it could be similar. Wouldn’t be exactly the same as guanciale but would give you the closest effect.
you're like marco pierre white was with the stock packs except you're unsponsored@@DomenicsKitchen
smoked beef bacon!
Duck bacon is a good alternative as it releases alot of fat. The fat adds richness and flavor to the carbonara.
Sembra fatta da un italiano bravo! Un consiglio il guanciale aggiungilo a pioggia a piatto concluso e non prima di avere amalgamato la carbo crema.
Yeah man sure i'll get fancy italian meat for a weeknight meal sure
No one likes an elitist saying "ThIs iS tHe oNlY wAy"
Just got back from Rome and bought plenty of these exact ingredients back with me. Yum
The most important things you have to have if you can get guanciale near your home are the right aged cheese (in the US at least, I find most places don’t use an aged enough cheese) and the right type or blend of fresh black pepper (if you use just regular black pepper corns you find in the US at the ratio Romans use, it will be way too peppery).
@@geoffreyk9164yeah I agree hundred percent. Fortunately I am in the UK and we have plenty of pecorino and good pepper. The guanciale is a little more difficult to find but possible
@@kristianj1977, What is typically used in Rome is a blend of different black peppers so that is what you should look for if you want to make a Carbonara. There is an Eataly on Bishops Gate near Liverpool Street Station in London if you’re there or going to be there.
Dude you are so wrong ⚠️⚠️⚠️😂😂😂but i like your determination defending carbonara 😉
Yesss, u know it
If you put peas in this you go to hell and meet pasta Lucifer who forces you to eat store brand mac n cheese and cut up hot dogs for all eternity.
I make my carbonara however I want
Guancisle tast like dogfart, better with thick bacon tbh 😂
What, precisely, is SO bad about breaking the spaghetti?
Grana padano and pecorino 1:2 ratio
Yeah I'm gonna piss you off and say no. I'll stick with my version.
Where can one buy the pan?
Possibly the least nutritious meal on planet earth
Super errado !
I bought pancetta now I'm upset!
How do you make sure that the egg is cooked and safe?
By mixing the sauce with hot pasta in the same pan where you fried the guanciale and while it's still hot, so it still cooks.
Bacon all day everyday
As an Italian, this was excellent. However, bacon and pancetta would work just fine. My Sicilian father uses bacon due to the lack of usage of guanciale and expenses. It’s more convenient and not traditional, but not a bad swap-out. Either way, awesome video. Enjoy that man
If my grandmother had wheels, she'd be a bike
@@eganc1976 Interesting joke. My grandmother would be split between slapping my head due to paying too much or not having the right thing. She wouldn't approve the absurd prices over the "so much worse" ingredient
@@JerryEboy69 I was only playing, there was a live morning TV show where an Italian chef was engineering his carbonara, you might see it one day on YT...I meant no disrespect...I bet the recipe used in the family was delicious, and more importantly, shared amongst loved ones. That to me = perfection 🤌🤌🤌
@@eganc1976 No no, I’m sad that I didn’t understand the joke. I should have told you that. Tell me about it; I’m here for a quick laugh.
@@JerryEboy69 th-cam.com/video/8fgNixllFJg/w-d-xo.htmlsi=ZsJudHlLce4k-Llc
Guanciale wasn’t even particularly widely available outside central Italy only a few years ago, never mind outside of Italy. Italians abroad usually had to use bacon or pancetta for carbonara unless they had a very good deli nearby. And it was banned in the USA until 2013 and took another few years to proliferate there.
We shouldn’t be so absolutist about something that not everyone can get and that those who can have often only heard of it in the last five years.
😊thanks
Yeah, om the other hand, though, who the fuck needs approval from some internet randoms? I make my carbonara with grana padano and bacon, because guanciale is unobtainable, same with pecorino romano or parmesan. To be honest I prefer it over parmesan anyway.
Reminds me of the Italians who hate people for making American style pizza (New York, Chicago, New Haven, etc) and Alfredo with heavy cream. If it tastes good who cares if it’s traditional or not 🤷🏼
@@araen11 That’s my point.
@@JacksonWalter735 Italians mostly don’t know or care what Americans do with food. But I suppose some of them question it when they find something on a menu that purports to be Italian and just isn’t. It would be like an American getting an apple pie on a menu in Europe and it doesn’t have pastry. Or an American style diner in Europe with burgers, fries, pancakes and hashbrowns but the food is all Mexican when it arrives.
I like the classic approach, and I think it's good to learn the traditional way. But, I feel like it should be a spring board into the realm of experimental cooking that suits you, the one who's gonna eat it. If you wanna use local ingredients because you can't get traditional ingredients at a fair price, do that. This is how food evolves and grows and new culture is formed. Eat for you, not for others.
Yes... a 'spring board'.
Beautifully said
I actually made scrambled eggs while doing this 😢
😢
Add some boiling water and mix it really fast
@@DomenicsKitchenhave you made Carnivore noodles / spaghetti? Just watched a video
Getting the mixture started in a blender with some pasta cooking water makes it much easier.
You get engagement with this comment regardless, but if we're being traditionalist, you've missed out a few steps and can improve on ratios and ingredients.
For others, this is a simple dish. The base is all there, but it's really a springboard for you to make alterations. Use 50/50 pecorino and parmigiano. Grind different black peppercorns (tellicherry, sarawak) to make your pepper. Have fun with it. Lived in Rome for 2 years. They certainly do. :)
In Rome, we usually crush the black pepper and sometimes use a mixture of different black pepper. Also, the pan should be warm, but not hot (I’m not sure why this guy is saying it should be cold).
I think the container you mix everything in should be room temperature. not cold, not warm, not hot. The heat comes from the pasta water and noodles. At least that's how I'd do it.
@@CaptainMurdock1337, Yeah, room temperature is fine and frankly safer. If you have everything ready and can move quickly enough though, I think a pan at low heat to finish the dish is best because it allows the pasta to be served hotter and I have a particular preference when pasta is served very hot so by the last bite it’s still warm if that makes sense.
I used your recipe and pan seared scallops with it. It was delicious.
😮 HOLY SHIT that sounds good..!
Italian cooking gatekeeping is always second to none
I'm breaking the Pasta, so there! Good channel
This looks good, but people can use bacon and break the spaghetti if they want! Gate keeping is stupid
Imma use bacon and break my noodles. That's the best way to do it. 😂
Incorrect. 0/10.
You never said bopity or boopity in your presentation.
Not everyone can find Guanciale? They don't sell it in some parts of America.
All we have is different types of bacon.
Do you all know where I can find Guanciale in Tucson AZ?
It's okay to use thick cut bacon
Pancetta is fine, don't listen to this snob
it's okay to use fried ham, just nod when the idiot who went to culinary school before researching US cook's wages tells you to do.
@@silvyboi4150 Okay Thank you
@@KristijanRisteski-zp7bx Thank you sir I appreciate that.
whats wrong with breaking the spaghetti... I can get twice as much on my plate
Whats wrong with buying shorter pasta in the first place?
nothin'.
You can use smoked bacon its ok
Nobody ever tells you how "cool" the pan should be to avoid scrambled eggs lol NO ONE!!
"The ONLY WAY you should make carbonara"
Meanwhile Italians: makes it in different ways.
I hate these overly authentic recipes online... they do the same stuff with my culture too