There's a right way to make carbonara, and a very, very wrong way.When Mitch Orr of Sydney's ACME told us that there's no place for cream in spaghetti carbonara, our readers came out in spades to either vehemently agree or defend their wuv of the white stuff.We trust Mitch. So we encourage naysayers to try things his way, and then see whether they really miss the moo juice.
We're keeping it simple in the best way possible: fresh pasta (if you've got it), rich egg yolks, smoky guanciale, salty pecorino, and a few flicks of fresh ground pepper.Mix it all up and sprinkle some more pecorino and pepper on top. Perfection can't really be improved upon. And carbonara is hands-down the best easy dish to whip up before your next Criss Angel Mindfreak marathon—it's cheap, quick, and doesn't require any fancy techniques.RECIPE: Spaghetti Carbonara