Spaghetti alla Carbonara

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Anne Burrell has never stirred me wrong! I made a few changes to this recipe - used 2 less eggs, used 3/4 cups of both cheeses, used about 1.5 cups of pancetta, and stirred in the scallions for some crunch. Over all, this recipe is fantastic dish that would be great for a late night meal for 2. :

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My wife has hated eggs since childhood. But without telling her the 'sauce' in this dish was basically undercooked raw eggs, she literally exclaimed the dish do be "fantastic". I was lucky to get out alive once dinner was over and I told her what we had eaten, but she reluctantly admitted it was very tasty and had I not blindsided her, she never would have even tried a bite. As it is now, she said she would enjoy having it again...even with the knowledge that the sauce is primarily undercooked eggs.
Steve

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I really love her dishes...I can't wait to try the carbonara and the artichokes!!
I'm glad you brought some new chefs on to food network, you made a great choice with Anne....she's OUTSTANDING!!!
Cynthia, Fresno, CA

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I have to admit when I first saw the amount of eggs I thought no way could this be right, but I decided to trust Anne because after all she is a Chef... wow - am I glad I did! This dish turned out perfectly. One of the creamiest sauces (and amazingly enough - no cream I have ever seen and tasted. The seasoning was perfect. I salted the pasta water but that was it, the pancetta and cheeses just made everything come together perfectly. My family gave it rave reviews and pronounced it a "doer againer" our family phrase for please fix this again!
Thanks Anne - you rock.

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I love Anne Burrell and think she is probably the best chef with a current instructional cooking show on the Food Network. I missed this episode, but I was excited that the printed recipe appears to be mostly authentic, without the dreaded cream of so many Americanized carbonara recipes. I have a question, though, for those of you who saw this episode and/or followed the printed recipe exactly. I've made spaghetti alla carbonara many times, with slight variations, but the 8 eggs called for in this recipe seems quite extreme. I've NEVER seen a carbonara recipe (and I've looked at dozens requiring that many eggs for 1 pound of pasta. All the recipes I've seen call for 2 to 4 eggs for that amount, and I've never used more than 4 and always had good results. The other amounts in this recipe are standard (except I would leave the salt out--the pancetta and cheese already have enough, so I'm really puzzled. Is this a misprint? Wouldn't 8 eggs result in a very pasty-textured carbonara? I wish I could see the episode to see what Anne actually used and to see what the finished product looked like. I second Maureen that I wish Anne would post a video of this recipe. And why doesn't Food Network repeat episodes of this show, as it is obviously very popular? Instead we get hundreds of reruns of old episodes from other old shows that aren't very useful (e.g., "Unwrapped".

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I was intimidated to try this as I was not looking forward to scrambled eggs. But I followed this exactly and you did not let me down : . I did one precautionary measure. I let my eggs come to room temp(in the shell before I worked with them so as to decrease the extreme temp change when adding to hot pasta.
My family loved this. Will do again and again.
Pam

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Anne,

Great Recipe! I missed your show on this Spaghetti alla Carbonara, as I was out of town. I think your techniques are the best part of the recipes, so would you consider adding this recipe to your online videos? I hate to miss one segment and if I do, I am a VERY disappointed Foodie Fan. I think you are the best of the best on Food Network. Very happy you have a new season!

Maureen

Washoe Valley, NV

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I love this chef!!! She makes every recipe seem possible! I have always made carbonara but it can be intimidating. Anne has made it possible for me to try other recipes that I would have never approached before her. She is a little nuts-which I like! She is also very real and extremely passionate about good food. She was Mario Batali's assistant so we shouldn't be surprised as he is one of the best chefs in the Country. This recipe is brilliant and mouth-watering just as your other recipes have been. Does anyone know the name of her restaurant in New York? We are planning a trip there and want to visit Mario's 'Babbo' and a few others as well. Thanks to all my fellow foodies out there! I love all of your comments-I always read them before I try anything and it really helps! Happy cooking.

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I too, am a graduate of culinary school and have worked in foodservice for most of my life..I MUST say that Anne Burrell is truly ONE of the VERY FEW chefs on Foodnetwork that I would be GLAD to share a kitchen with!!.She seems to really KNOW her stuff.That is really a compliment comming from me,as I am a stickler for detail and technique!!All that and she actually seems like a really fun person to be around that can make a simple explanation out of culinary terms/techniques that would Mystify the ordinary cook at home.Props to you,Anne if you ever look at these things!!.
This recipe is also right on the button with being AUTHENTIC!!. Most restaurants and chefs do NOT know the difference between TRUE carbonara, and alfredo with bacon added to it.Most consumers don't know this either.This is EXACTLY how I make mine,too and have done so for over 20 years

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I saw Anne make this and my husband suggested it for dinner tonight. I was a little reluctant, afraid the the eggs would scramble. It was so fast and so easy, very different than the usual "Alfredo" carbonara I've had in the past. Anne is one of my top favorites on food network. She really cooks!