A scoop of vanilla ice cream.
“Pasta carbonara is deceptively simple,” saysPhil Rubino, executive chef atthe Eviein Chicago.
“Since there are so few ingredients, each one needs to be top notch.”
Shutterstock
Not to mention, he says, the right pasta.
“In the end, execution and technique are key to making a great carbonara.”
Something so simple can really set the mark for what differentiates agood Italian restaurantfrom a meh one.
Maggiano’s/Facebook
Nowadays, some come inhealthier zucchini form, while others take the opposite approach and heap on thesmoked bacon.
Maggiano’s Little Italy
Is there anything Maggiano’s Little Italy can’t do?
But don’t sleep on another kind of pasta, either.
Buca di Beppo/Facebook
AnItalian chain where chefs actually eat, the restaurant serves pastas tested by the pros.
It’s developed a reputation for itsbreadsticksandhot subs, but Fazoli’s also has a penchant for pasta.
The more you know!
Olive Garden/Facebook
And, of course, it’s all topped with freshly ground black pepper.
And that’s precisely what Cheesecake Factory delivers on, be it savory or sweet.
The carbonara is also, according to oneTripAdvisor review, a soothing balm for a sore throat.
Brio Italian Grille/Facebook
“Whenever I am in Rome I make a point to go to Salumeria Roscioli,” he says.
I was so excited to hear about them opening up downtown in New York."
The chef adds that the carbonara in New York is just as good as the version in Rome.
Fazoli’s/Facebook
The Cheesecake Factory
Piada Italian Street Food/Facebook
Roscioli NYC/Instagram
Il Mulino New York/Facebook
