Spaghetti alla Carbonara

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Amazing! Tasted just like I had in Rome!

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Excellent! Those who have given this less than five stars have substituted inferior ingredients and have missed out. Must use real Italian pancetta and forget the cream and wine. What's left is a work of art. This is the simplest and best carbonara I've had. Have a side of steamed broccolini.

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My husband and I first tried this dish in Italy, its very common there- we'd never had it. Its simple and straight forward but taste very....old world.

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I followed the recipe procedure to the letter, besides my substituting Pecorino Sardo for Romano. The amount of egg and cream to pasta was just right. I would recommend adding a quarter cup of water before mixing the egg mixture in. The mix of smooth sauce and crispy pancetta is enjoyable. The shortcoming of the dish is probably my fault: you should use first rate ingredients for this recipe. Don't buy cheap eggs.

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i used marsala wine and the sauce was a little sour. i liked it, my husband was not so fond.

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It has all my favorite things in it!!!

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could not wait to try while watching $40 a day with Rachel Ray. loved it...added bacon instead of pancetta and garlic.

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This is always a crowd pleaser and can be made are several people at not too much cost. Bacon is a good sub for the pancheta but fresh cheese and cream are a must.

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Excellent but I added white wine and it was more than excellent Ciao Gallo

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I never thought this would be good, I mean egg, bacon, and pasta what an odd combo. What a suprise though. It is cheap to make and you make it in a flash. I use regular bacon and add garlic and hot pepper flakes. I find that if you are making this for the first time, go for a smaller batch because I find it easier get the consitancy right. I would suggest adding more pepper. Try adding a little cheese to the egg and whisk before adding it to the hot pasta and if you add a little pasta water it seems to help things cook more evenly.