Spaghetti alla Carbonara

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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!

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My family LOVED this!! the flavor was delightful even thoh I ended up with scrambled eggs on noodles.. I will keep making this and I will get this right! lol

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I haven't had Carbonara this good since I left Italy. Absolutely wonderful!

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I'm eating my second bowl right now and had to say how delicious it is! You do have to be careful to make sure you don't have scrambled eggs, but hey - it tastes great nevertheless. I just think of it as little bits of cheese. :

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While it may not be ‘heart healthy’, this is how carbonara should be done. When cooking the eggs into the meal, there is a very fine point at which you have a ‘sauce’ and when it becomes scrambled egg.

You might have to make this more than once to perfect the timing, but once you do, you’ll probably never go back to cream-based carbonara again.

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Fantastic and easy. I've tried other carbonara recipes and they didn't turn out as creamy and delicious as Anne's.

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I made this tonight and my family LOVED it. I added fresh peas at the end and used peppered bacon other then that I followed the recipe to the letter............Yummy. This will be a family favorite. Can not wait to share with friends.

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It was very tasty BUT 800 calories per serving. What healthy person can possibly eat like that?

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What draws me to Anne is that she doesn't use a lot of pepper and on her show she makes a comment that even though she doesn't normally go for pepper, that it is a must have in this recipe. It whipped up in 10 minutes and it tasted better than any pasta I have ever made. I can see why Anne says that Chefs have this as their meal after cooking all night. Easy, fast and tastes like you are pampering yourself. I did the recipe to the letter. The scallions on the top I cut thinner than she did and next time I will leave a tad bit wider. They are a must have though. That little bit of a crunch, mixed with the creaminess of the sauce and the heat of the pepper makes this a complete winner.

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awesome i will use this alot.