Spaghetti Carbonara

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Great, easy to make, used green jalapenos instead for a little kick.

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Absolutely AMAZING - not only does it taste wonderful and full of flavor but it's easy to make!

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I lived in Italy and had an Italian nanny and this tastes similar to what she used to make for us. I'm not sure why all the negative complaints about this not being "Italian" enough (I don't know that I could really get all the exact ingredients that she used. What I REALLY wrote to say is that I laughed out loud at the review that had FAT in all caps below. Vivere un po '! ; Salute!

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This is one of my all time favorites. I use hot italian style turkey sausage (1/2 lb instead of bacon and I only use one egg and don't mix it with the cheese I frequently add mushrooms, but then by the time you add this and change that its really not Spaghetti Carbonara its just something really really good.

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Yummmmm!!! I will definitely make this recipe. It's a different spin on the traditional Spaghetti Carbonara with the additions of brandy, rosemary and jalapeno peppers.

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EXCELLENT! I add white wine instead of brandy, and saute 3 sliced scallions with the panchetta and garlic. I also add 1 cup of Fat Free half and half to the egg mixture (instead of a mere 1/4 cup of water. It makes more sauce plus it's creamier. Last, I always add red pepper flakes, so, no need for jalapeno peppers. This is a fast, easy and delicious recipe and I make it often.

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Sooooo delcious. And I don't even like pasta! I only gave it a four because I tweaked the recipe slightly and a 5 star should be flawless.

The bacon added the necessary grease so definitely leave out the olive oil (or use half if you must, I've done it both ways and it turned out beautifully. And I used a quarter cup of heavy cream instead of water. A little richer flavor, but with no olive oil I'm hoping it balances out. Excellent recipe!!

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Omg...this recipe was so easy..so quick and so tasty...I had seconds..all 3 of my kids gobbled it up and the 4 year old who is a picky eater....love it..I am definitely making this again! :

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Okay, so, a few clarifications first...this recipe is in the new issue of FNM, and the directions are a bit different. They don't mention cognac, and most importantly, they specify 12 oz of COOKED pasta (which comes out to be about 5 or so oz of dry pasta. 12 oz of cooked pasta would be WAY too much for this recipe. That being said, this dish was awesome!!!! I didn't have a jalapeno, so I just used crushed red pepper flakes. It was seriously one of the best pasta dishes I've ever had. Even my five year-old loved it. Healthy? No, but we don't eat like that every day. I say enjoy your life and indulge once on a while.

And just as a side note - I seriously don't understand why people who have NEVER made this recipe are reviewing it!! We really don't care if you think it's unhealthy or doesn't meet your standards for authentic Italian food. If the recipe offends you, don't make it. If you have one far superior, good for you!!

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This is one of best pasta dishes I have ever had!