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" ... La Monaca: In Italy, usually you always have carbonara’s main ingredients at home. If you are out of guanciale, you can use bacon or even try a vegetarian version with mushrooms in the fall or asparagus in the spring. ... "
" ... Widely considered Rome's most consummate host, Alessandro Pipero is a household name among the city’s elite who flock to the elegant restaurant for a taste of its storied carbonara. The restaurant has been celebrated for years – it was awarded a Michelin star in 2012 – but it keeps reinventing itself. After relocating to Corso Vittorio Emanuele and welcoming a new chef, Pipero’s enduring popularity proves that classics only get better with time. Today, chef Circo Scamardella revisits traditional recipes and turns them into enticing dishes like vanilla ravioli with scallops or bavette noodles with cod and miso. Save room for dessert: the crêpes suzette flambéed table side are delicious. ... "
" ... “I first made carbonara on my 10th birthday with my dad,” said Meyer, the daughter of restaurateur Danny Meyer and owner of a Roman-inspired ice cream shop and cafe. “Since my birthday is in May, I’ve always associated the dish with spring. I had 10 friends over for a sleepover, which was a big deal, and requested that my dad make carbonara and my mom make asparagus soup. When I make carbonara in the spring with asparagus as I did last week, it reminds me of that celebration.” ... "
" ... “The lobster carbonara has become the signature dish at the restaurant. Incorporating homemade black pepper bucatini, notes of bacon, fresh vegetables, locally caught lobster and the buttery yolk on top, this dish delivers all of your favorite foods in each orchestrated bite.” ... "