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Chicken Carbonara Recipe

Chicken Carbonara

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (390)

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Average Rating:

Total Reviews: 390

Showing 31-40 of 390

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  • on April 12, 2012

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    it was good, i just had to add salt and black paper.
    Thank you for showing me :D

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  • on March 06, 2012

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    This was amazing!!! My husband loved it and said it was better then the one he had at a restaurant. Its great to serve to guests because it seriously makes a ton. The lemon zest is pure genius - really adds a bright flavor to the heavy dish so please do NOT omit it. I added some mushrooms as well. It was so easy to make and I'm definitely adding this to my staple!

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  • on March 04, 2012

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    This was the most delicious carbonara I've ever tasted!
    I used pine nuts instead of walnuts and I added a few handfuls of fresh spinach during the last few minutes of cooking to add some veggies. Toss to wilt. The lemon zest at the end adds a delicious light element to an otherwise heavy dish.

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  • on February 20, 2012

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    Excellent, as you would expectfrom Giada!

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  • on February 13, 2012

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    Very very good. Added mushrooms to add more variety. Followed everything up to the lemon zest. Fed my 4 children, ages 20 to 4 years old. They love me even more.

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  • on February 12, 2012

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    Very tasty and true to a carbonara sauce, don't leave out the lemon zest or walnuts, it adds a different dimension to this simple sauce. The only complaint was from my boyfriend who wished the sauce was more saucy, to fix that problem i recommend less noodles with the same sauce amount. Next time i would toss in a lot more basil, parsley and bacon. This made a TON of food!

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  • on February 10, 2012

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    This was really really good. I don't usually like to make alterations on the first try, but I didn't have heavy cream on hand, so I used 2/3 cup skim milk and 1/3 cup butter.

    I like my food a little on the zippy side, so also used a dash of cayenne. would probably add more next time.

    I also think that this would be great with some shitake or portabella mushrooms.

    I didn't have any walnuts on hand, i think that would work well, but seems fine without too.

    Again, I didn't have fresh herbs on hand and had to use dried. Will definitely be more prepared next time, and think that with cream and fresh herbs, this will be a knockout. Can't wait to try again.

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  • on January 31, 2012

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    omgosh, oh so PERFECT ! Not bland at all ... :

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  • on January 24, 2012

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    My boyfriend agreed that this was the best thing I've ever made for him! It is indeed an expensive dish, but here are some things I did to make it less expensive: 1 use regular bacon rather than pancetta (it cost less than $4 and there was lots left over, 2 make half of what is listed above- this recipe makes a Huge portion, and 3 use dried rather than fresh herbs. If possible, buy the whipping cream in little 1.25 cup containers- which is exactly what half the recipe would call for, so there's no waste/extra expense. I wouldn't skimp on the fresh parmesan- the flavor is what made this dish so special, so I used the real $6 grated parmesan straight from the cheese wheel at an upscale grocery store rather than the "sprinkle cheese" in the green cylinder that most people keep on hand.

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  • on January 21, 2012

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    I follow this recipe exactly and it comes out perfectly every time! Make sure you don't skip the lemon and walnuts - they add so much to the overall flavour.

    A word of caution: Don't leave the sauce on too high once you add the cream. The eggs cook very easily.

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