Spaghetti alla Carbonara

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Now that's a carbonara! I love mixing peccorino and parmigiano. no cream EVER (that's cheating!

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Of course Anne does it right.

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Delish! i used bacon and parm & romano from the shaker canister, sprinkled in a lil garlic and onion powders. even my hubbs enjoyed it, who is very picky about pasta (hes a meat and potatoes kinda guy! Thanks Anne!!!!

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Thanks Anne! This was great. I will make it again and again...

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Love this dish! This is the second time that I have made this and it turned out even better the second time around.

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Love this recipe! Be sure not to get pancetta and oil too hot or you will have scrambled eggs. Don't take out eggs early....I learned my lesson the third time making this recipe. Room temperature eggs and hot oil didn't work!

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Made this for the first time tonight and we really enjoyed it! It's one of those recipes where if you have everything prepped in advance it all comes together in the end. I think I'd use even more pepper next time.

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Yummy! This was so good! I really love Chef Anne's recipes. They are always a hit. The green onions added on top was great -that was perfect. You might have to get the timing right so you don't get scrambled eggs - but don't worry, give a few tries, even if it's not quite creamy the first time, it's still good! Good luck.

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This was excellent, the whole family loved it from 10 yrs old to over 50yrs old...I used bacon, because I didn't have pancetta, so to make less bacon fat I drained some out ...and it was perfect! I also used all Parmesan, didn't have pecorino....Oh well.... :

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My girlfriend suggested this for dinner tonight. I'd never even heard of it, but it sounded really good. Nailed it, first time!

We couldn't find pancetta in our area, so we used regular bacon. Did everything as directed, except this one small step that we saw on a Jamie Oliver/Letterman video, where he removed the pasta pan from the heat BEFORE adding the egg mixture. Tried it this way and it turned out PERFECT! Also, we used tongs to do all the mixing and turning of the pasta.

Scallions are a must!