Eat Carbonara!!! The real thing, yes, with raw egg — ideally from a happy chicken which leads to this beautiful deep yellow-orange color from the yolk — and guanciale (the ultimate form of bacon bits in Italy) and lots of parmigiano (not on top but already perfectly balanced in the actual dish. One of my favorites for foodies and the more adventurous visitors alike is Osteria 140 near the Indigo St. George hotel where we indulged on the dish pictured below.
Let me know if you had a chance to try the real Carbonara, not its Americanized strange cousin with heavy cream. I am convinced, you will never eat pasta alfredo ever again in your life (and if you are a regular at Olive Garden, then please do not follow this blog).
Buon Appetito! Indulge!
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My Travelicious Life 
Oh man that looks amazing. I wonder how they get the sauce so yellow. Yolks only, maybe? Insane!
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Yes, yolks from happy healthy chickens
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Yeah, I saw you said that. They must separate the whites to reach that intense yellow is what I was getting at. Thanks for making me hungry!
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Yes, you only use the yolks! But there is a significant difference between yolk colors in different countries
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