When I lived in Rome as a student, I ate this rich cream-sauced dish at least once a week. It was my introduction to pancetta and a Roman specialty that, at the time, was rarely found on this side of the water. A wonderful little restaurant called Grappolo d’oro, which was very near the Campo dei Fiori, featured it in on its menu and, much to my amazement it’s still there (http://www.grappolodorozampano.it/), and Carbonara is still on the menu. But all that cream and butter, pancetta and cheese put Carbonara on the endangered list once we reached a certain…size. But the memory lingered on and a recipe for a very much lighter version caught my eye and I cooked it. I'm posting it today on the off chance you may have some Easter Ham sitting around that you can easily substitute, cubed, for the pancetta or slab bacon. And I think it’s well worth sharing with you because it’s very quick and delicious and you can probably get dinner on the table in about 30 minutes.
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