Spaghetti Carbonara

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Fantastic and decadent! I wished the bacon was crispier, so I'm going to try frying the bacon first before adding the rest of the ingredients next time. I started with 1/2 of a medium diced onion, which I carmelized before adding the bacon, olive oil, garlic, rosemary, jalapeno and water. I didn't want it too spicy, so I just used 1 jalapeno and added 2 small sweet red and yellow peppers for color, and I LOVE rosemary, so I doubled the amount. I used brandy and thought the flavors were perfect.

My fiance said if I keep cooking like this, he's not going to take me out to dinner anymore!

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This spaghetti carbonara recipe is fantastic. The jalapeno helps give this dish a nice spice that mixes great with bacon and parmesiana (I like spicy food, and the jalapeno makes it just spicy enough to NOT be hot, but give you a tongue massage, if you dont like the spice leave it out and the recipe will keep up with your expectations.

Last time I made this recipe, I added the brandy. Now I will be cutting the amount of brandy down by at least half as the brandy flavor stood out to much and didnt quite blend with the rest of the flavors. Or maybe I will substitute with a good white wine.

I hope this helps you decide to try this.

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Great recipe! I think 1 jalapeno would suffice- but that depends on your taste. Added the brandy, also some italian sausage and tiny pieces of veal, came out scrumptious!

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This recipe was amazing and one that I have made numerous times since seeing it in the Food Network Magazine. I even gave my mother this recipe and she and my father loved it!

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a little too spicy. I would not put in the jalapenos next time.

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Since my family are all watching calories - I fried bacon separately, patted with paper towel to remove grease and crumbled. Then sauted the garlic and rosemary until liquid evaporated (I used broth and left out the olive oil. I substituted egg beaters for the 3 eggs and added a dash of nonfat half and half at the end. Yum!

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This recipe for spaghetti carbonaro looks wonderful, but did I read correctly--it costs 888 calories per serving? If so I would alter the dish reducing bacon, cheese, and eggs; eliminate booz; use chickem stock to add back flavor; and add generous amount of chopped onions (flavor and black pepper instead of jalapenas. This is more or less how I make it. It's really very good. I place a bowl of grated cheese on the table for those not counting calories--are there any of these out there?

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I enjoyed it. However, I made a few changes to the recipe. I used 4 oz mushrooms instead of the chili peppers for a more mild dish. I used 3 oz pancetta instead of the bacon. I also used a little 3 more tablespoons brandy then it called for in the recipe since it was a little to thick and creamy for my liking. With those changes, the dish turned out good.

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This dish is wonderful, I am not a big fan of the classic spaghetti but I could eat this dish any time! Great flavors.

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it was good i thought the sauce was a little to thick but other than that it had great flavor and i was glad i tried it