Carbonara is about three things: pancetta, Parmigiano Reggiano and freshly cracked pepper. This being said, it’s SO important to keep your ingredients high quality. Be discerning when choosing the pancetta and Parmigiano Reggiano.
I’m quite open when it comes to the pasta shape. I really like a shell or similar option because the little pieces of pancetta get caught inside, like a little pork surprise! It’s also delicious with fresh linguine; experiment to your tastes, just make sure you cook the pasta to al’dente (just shy of ‘done’). Pull the pasta about a minute before you think it’s cooked.
Interesting fact: the less pasta is cooked, the lower it is on the Glycemic Index. This means an al’dente pasta takes longer ot digest so you’ll have less spike in blood sugar.