Giada carbonara recipe

Whose is better?

This creamy, dreamy carbonara gets its sweetness from sauteed onions, and the combo of gruyere and Parmesan gives it some serious cheesy decadence.

We've got the tips to making a perfect bowl of pasta, pronto.

At a quaint, off the beaten path café in Amalfi, Italy, I had the best pasta carbonara I’ve ever had (and one of the single best pasta dishes ever consumed). The family that owned this café was so happy that we loved their carbonara, that they invited me into their kitchen to watch the magic happen. It was one of the best moments of my life!

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This pasta dish is one of the classic pastas of Rome. It’s traditionally made with guanciale, a cured pork product that’s common in Italy, but it’s a bit difficult to find here: so I opt for bacon instead. Feel free to swap out some of the Parmigiano for Pecorino, or even all of it!

Giada's classic carbonara is incredibly simple to whip up.

Giadzy on Instagram: "This vegetarian version of classic carbonara still has the depth of flavor thanks to the browning of the zucchini. And of course, it still has all the rich, creamy goodness of a classic carbonara as well! 🙌 Grab the #recipe in the profile link! https://giadzy.com/blogs/recipes/zucchini-carbonara?_pos=1&_psq=zucchini+carbon&_ss=e&_v=1.0"