Oh, carbonara. You weird, whacky, and wonderful delight. Part of the Roman pasta quartet consisting of cacio e pepe, bucatini all-Amatriciana, and pasta alla gricia, carbonara is the only one that adds egg to the spicy black pepper and creamy pecorino that forms the base of the famous foursome.
But carbonara is finicky. Add that egg too early and it scrambles. Undercook that guanciale and it’s a greasy, mushy mess. Add tomato sauce to it and cause an international incident (looking at you, New York Times).
But not all change is bad, and for this year’s International Carbonara Day, which falls on Tuesday, April 6, it’s time to venture out and see what the best Italian chefs in Los Angeles are tinkering with when it comes to this delicate dish. Some are authentic, others more avant-garde, but all are delicious and worthy of trying for any carbonara aficionado.
Uovo's Tonnarelli Carbonara. Credit: Uovo
Uovo
For the most authentic version of the Roman classic, look no further than the temple of pasta that is Uovo. Fresh, handmade tonnarelli is flown in from Bologna and melded together with perfectly crisped guanciale that sits atop a bed of creamy 24-month Parmigiano-Reggiano, Pecorino Romano, and nose-clearing black pepper. It never fails.
The Rose Venice Smoked Radiatore Carbonara. Credit: The Rose Venice
The Rose Venice
In direct contrast, The Rose Venice bucks the authenticity and goes bold, mixing nostalgia with something new. The dish's aromatics are a distinguishing characteristic as both the pasta and bacon are smoked for a rich flavor profile. Instead of guanciale, there’s Nueske’s bacon, and instead of a long thick noodle, The Rose Venice uses radiatore—a short and sturdy pasta shape that resembles a radiator and is ideal for latching onto the sauce. The epilogo comes in the form of a poached egg that dribbles into the pasta once broken—it’s highly recommended to mix vigorously once it reaches your table.
Pura Vita's Plant-Based Carbonara. Credit: Pura Vita
Pura Vita
This 100% plant-based Italian restaurant might have purists clutching their pearls, but the carbonara here is spot-on despite its dairy limitations. Master chef Tara Punzone takes her vegan wizardry to new levels as she uses avocado in place of the egg, shitake mushrooms for the bacon, and macadamia nuts for the cheesy cream sauce. Do not come to Pura Vita with preconceived notions—this carbonara is just like the real thing (and probably a lot healthier).
Gucci Osteria da Massimo Bottura Interior. Credit: Pablo Enriquez
Gucci Osteria da Massimo Bottura
While the number one Italian chef in the world regales his legions of followers in Modena, the Beverly Hills outlet of his famous restaurant falls into the hands of the young virtuoso and Bottura disciple Mattia Agazzi. Like any Bottura restaurant, you can expect the unexpected, and the carbonara is no exception. Agazzi makes an Uni Carbonara with Santa Barbara sea urchin providing the dish's signature creaminess. Other surprises include a calamari confit that replaces the guanciale and a burned lemon powder that is substituted for the pepper. It. Is. Next. Level. Good.
Angelini Osteria Spaghetti alla Carbonara. Credit: Ryan Tanaka
Angelini Osteria
Angelini Osteria’s menu is like a greatest hits of authentic Italian cuisine, but of course with chef Gino Angeline's own unique tweaks. While the chef serves a traditional version, he also has another carbonara-inspired dish that is constructed with gleaming egg yolk, salty pecorino cheese, black pepper, and artichokes. The dish is creamy, succulent, and savory.
Union Pasadena Carbonara. Credit: Sydney Yorkshire
Union
Scrutinizers of Union Pasadena’s menu actually have two carbonara-ish options to choose from. The first is a classic bucatini with Parmigiano-Reggiano, egg yolk, and Marin Sun Farms lamb belly for an inspired twist. The second is a tonnarelli cacio e pepe. This other Roman dish eschews tradition when it’s topped with a 63° egg. Now you might (rightly) be asking, “what is a 63° egg?” That is an egg that heats up in a water bath at 63°C and perfectly cooks the whites while leaving the yolks decadently warmed and runny. The restaurant uses Chino Valley organic sunshine eggs that are a local California delicacy, super-rich in flavor. Once you pop that outer white layer, the yolk runs into the pasta and is mixed for creamy perfection.