Linguine alla Carbonara

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Good. I did make a few small changes. I used pecorino Romano cheese. instead of mixing the heavy cream directly in, I simmered on the stove and let this reduce for approx. 10 minutes. I also added some white wine to my pancetta and onions to simmer down for some extra flavor. I used this recipe with Pancetta and prosciutto. We definitely prefer the pancetta for flavor and tenderness. also added the some peas once we mixed in the heavy cream. Very good and creamy

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Delicious!! I add 1/2 cup more cream and one more egg which gave it enough sauce for the linguine. I added peas too, sooooo good :

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So so good! Carbonara is one of my go-to restaurant orders, so it's great to have a solid recipe to make at home. A true carbonara has bacon and peas, so I added some frozen peas during the last minute of cooking the pasta. As another reader mentioned, I also used fat-free half-and-half; it's a great way to cut the fat and calories but retain the flavor and creaminess. Will make again and again!

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Fixed this meal for the family and it came out awesome. Definetly will be making this one again!

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So delicious! This ended up being a Plan B meal since my chicken went bad. substituted the pancetta for bacon. I had fresh whole wheat linguine in the freezer. I didn't have heavy cream so I mixed evaporated milk and butter. And, I added mushrooms and garlic for good measure since I already had it chopped up. I'll definitely make this again!

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So good! Used fat-free half-and-half (yes, it exists! and it was great!

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Awesome and so easy. I substituted bacon for the pancetta and it was still fabulous. Way better than Tyler Florence's Carbonara recipe.

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Rockin!

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This is so delicious. I added an extra egg yolk and 1/2 cup more cream. I also bought some artisanally made imported linguine which made it that much more special. Very rich...yum. Just the way we like it.

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Followed this recipe to a "T" and it is absolutely delicious!! I've made this dish a couple of times and still has the same zing as the first!