I hope Italians will not hate me for my carbonara. It was cooked by the use of available ingredients in my kitchen. Since I do not have guanciale, I made use salami as substitute. Aside from that, I like my carbonara on short pasta (rigatoni) but since I had less rigatoni left, I mixed linguine noodles with it. :)
This is also the modern version of carbonara because I used egg yolk only with pecorino romano.
It would be creamier if I added more pasta water.
P.S. salami is more salty than guanciale.
