Best Carbonara in town

[ceb]

Inspired by the "Best Bolognese in town" thread, who serves a knock-out carbonara? I love Sportello's, but they don't always have it on the menu. Prezza's was meh, and too many resto's serve a cream based glop.

Plus for guanciale!

And plus plus for any resto serving knock-out bolognese and carbonara! Yes, I know carbonara is simple to make at home, but I love both bolognese and carbonara. Where can I go to face an agonizing choice between a lusciously light yet rich egg-cheese glaze versus the deep concentrated meaty bolognese flavors?

[bear]

I agree with the Dante and Teatro suggestions.

I also really enjoy a steaming plate for breakfast from Caffe Nuovo in the North End. Pancetta, though, not guanciale, but nice al dente pasta.

I also remember enjoying Rabia's version a couple of years ago, but remember it being a bit too saucy.

[Wannabfoode]

Gotta disagree with the Tavolo rec. AVOID ! Soo disappointing; including overcooked/reheated pasta

[9lives]

Bina used to make a great version.

I don't see it on the current menu but they might make it for you.

[CocoDan]

Villa Francesca, on Richmond St. in the N. End makes a very good version. We sometimes get it as an app. and split among 4 or 6. people. Delicious!
enjoy,
CocoDan

[StevieC]

As with the Bolognese thread, I must promote Pasta Beach on this one. They do an outstanding job. Outside of Italy I have not had better.

[MC Slim JB]

Agreed, though I believe the Pasta Beach version uses pancetta.

http://mcslimjb.blogspot.com/

[StevieC]

Yes, that is true. I personally prefer pancetta, though. Guanciale has a lingering smokiness that I find unpleasant.

But to be clear: I would never turn down a (properly made) carbonara because it was made with guanciale!

[Karl S]

I have to say I've yet to have a guanciale version that makes me prefer it *over* pancetta (as opposed to liking it just as much). I don't know why, but I believe that in carbonara, its virtues are oversold. If you get a generously fatty piece of pancetta, it's marvelous....

[C. Hamster]

Tavalo. Tell them light on the cracked pepper

[jjbourgeois]

If anyone is interested in a road trip Osteria La Civetta in Falmouth does a great carbonara. They make their own pasta, but use pancetta not guanciale. Still taste great and is only on their lunch menu.

[MC Slim JB]

Dante and Belmont sibling Il Casale do very fine gunciale-based, no-cream versions of spaghetti carbonara, and they make their own pasta (chitarra at Dante).

http://mcslimjb.blogspot.com/

[Gabatta]

A no-cream prep is what I associate with an authentic carbonara. We will have to try those versions out.

[opinionatedchef]

from my own experience and recent CH disses i have read, i would warn you againt dante, but il casale is a delight and i wouldn't hesitate to steer you there. nice people, nice room, excellent food. (but fyi, can be very very loud.)

[Gordough]

I'll second the carbonara at at II Casale in Belmont. Best I have had in town in the last few years.

[newyorker1]

Alas, the carbonara was off for me last week at Il Casale; I'd gotten it based on my excellent carbonara at Dante a couple years ago. It might have been sitting around a bit; it wasn't *bad* just not great. (The rest of the meal was very good though.)

[barleywino]

The one time I ordered carbonara at Il Casale it was quite watery compared to carbonara at say Sportello

[meatluvr]

I love the uni carbonara at Coppa.

[mkfisher]

+1 on the uni carbonara at Coppa.

[surferbettygal]

Have you tried Al Dente's? Benevuto's? I don't care for bolognese sauce from Prezza...there is a weird herb in it. I'm always in search for a good bolognese and carbonara. My husband makes a great carbonara.

[Beachowolfe]

I like guanciale in my carbonara. Bolognese is sometimes tasty. There is homemade pasta at Monica's.

[barleywino]

Sportello will sometimes make carbonara upon request, even if it's not listed on the menu