My Carbonara isn't as good as they make in Rome, but it fills in nicely to hold me over between my trips to Italy. Look for high quality pancetta from Italy if you can find it as it'll make all the difference in the taste of the dish. And only use the very best Parmigianno Reggiano grated over the top.
8 ounces pancetta, diced
4 teaspoons butter
3 garlic cloves, minced
16 ounces spaghetti, cooked al dente and drained
1 1/2 cups heavy cream
6 ounces parmesan cheese, grated
salt, to taste
1/4 teaspoon white pepper
3 egg yolks
parsley, for garnish
Cook pancetta in a large skillet until crisp. Add butter and melt, then add garlic and sauté but do not brown. Add the heavy cream and bring to a simmer. Add the Parmesan. Season to taste with salt and white pepper. Add the fettuccine. Toss and heat completely. Add the egg yolks and quickly stir to incorporate the eggs and thicken the sauce. Do not allow the sauce to boil. Garnish with parsley and serve immediately. In Italy we would finish off that meal after a walk around the city with gelato from any of the great spots, Giolitti in Rome being my favorite.
I don't eat much pizza at home, but I can't get enough of it in Italy - thin and perfectly crisped crusts, only the freshest ingredients (look at those basil leaves), and simply prepared, you can't beat it for lunch.