"This dish was created for friends who don't eat pork. The smoked eel plays the part of guanciale or pancetta, providing those smoky umami notes. Be generous with the black pepper - its heat is essential for cutting through the richness of the egg yolks and cheese. And please don't ever put cream in a carbonara," Orr says. Start this recipe three days ahead to prepare the eel, or substitute store-bought smoked eel (see note).
Get Mitch's basic pasta recipe.
Get Mitch's basic pasta recipe.