Spaghetti alla Carbonara

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PHENOMENAL! Quick, easy and absolutely mouth-wateringly, delicious!!!!

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I was very happy,will make this again.

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I approached cooking without abandonment and made this for the first time for 2 dear friends who are gourmet cooks. : I served it with a light green salad and artisan breads, and vino with antipasto appetizers. They loved the meal! I had to stir-stir-stir for the sauce to be creamy! Next time I want to add cream to the sauce, I used a mixture of panceta and bacon the first time and it turned out GREAT, so will repeat this performance for sure. Anne, you rock and after I saw this on "Best Thing I Ever Made", I HAD to do this dish. It was a success!!! Thank you.

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The whole family loved it. Looks and tastes so good, it's amazing how easy it is. Can't believe I never knew how to make this before.

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My Italian heritage husband introduced me to carbonara many years ago. We love it but are reluctant to order it in Italian restaurants. In the hands of a cook who doesn't understand how to marry the eggs and hot pasta together you end up with a bowl of raw egg flavor. But technique in this recipe creates the perfect plate of carbonara! Even for the home cook.

That said, after making this several times, for us there are too many eggs. We prefer the Lidia Bastianich proportions using 3 yolks and not 8 whole eggs.

You can substitute bacon here but pancetta adds a dimension the bacon won't, no matter how good the bacon is. Save some of the pasta water and if you need to thin as you toss, use a little of that.

In our younger days carbonara was a dish we'd choose after a late night with dawn peeking through. This is a great breakfast dish too. No kidding. And champagne is a great partner for this dish.

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It tasted amazing but make sure you put the pecorino in it because i didn't get it because of the price and it wasn't as creamy as i would have hoped. But it was amazing you could use Alfredo sauce or heavy cream instead of the pecorino.

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OMG, this dish is insanely good! I have 3 important suggestions: the first time I made this dish, I ended up with "scrambled egg alla carbonara". So the 2nd time I made it, I turned the heat off altogether instead of keeping the pan on low/medium heat when adding the egg/cheese mixture to the pasta. I also made sure that I poured the egg mixture directly onto the pasta, not directly onto the pan and then I stirred as vigorously as possible. (I cut the recipe in half so the entire bottom of my pan wasn't covered with pasta. My last suggestion would be to pull the pancetta out of the pan altogether before you add the pasta, and then add it back in once you know your sauce is going to be creamy, not eggy. That way, if you do end up with scrambled egg pasta on your first try, at least the pancetta won't be wasted and you can always start over again with new pasta and cheese. I hope this helps!

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It was very good... I saw the show and knew what to do to not make scramble egg pasta. FYI people: low to medium fire, if you start seeing scrambled eggs, (to be safe I turned the fire down to the lowest setting turn of the fire, but keep stirring pasta! Only thing I may have done wrong, was I salted the pasta WAAAAAY to much. I used bacon instead of pancetta which probably made it even more salty... but i'd make it again! I <3 Ann Burrell!

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Yum...and very easy to make!

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Anne, I was nervous.....some of the reviews said they made scrambled eggs with pasta.....I read the recipe.....I read it again....and again.... Then I made it. A Monday night, after a long day of drilling on teeth. It was FANTASTIC!! I did not have scrambled eggs, but instead, a creamy fabulous sauce. My picky children ate it. There was not one pasta strand left. Thank you for this one!! I true winner. I do feel like I better work out extra hard today, however: You rock!!