Penne a la Carbonara

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Horrible recipe, very disappointed.. waste of my time, money, and ingredients.

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This recipe was a total failure. It was so salty and gross. Really disapointed.

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It was very good. I used bacon 1 lb and did exactly what the recipe called for,I only seasoned with pepper no salt. It was wonderful.

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This was way too salty and a waste of fine ingredients. Should have been suspicious with a 1:1 ratio of pasta and a salty cured meat. $12 worth of pancetta - it did smell heavenly, but combine that with a ton of high quality parmesan (which packs its own salt... Bad for your blood pressure and it did not even taste good as the salt was not balanced by other flavors. Will try Tyler Florence's carbonara next - his uses only a quarter pound of pancetta and may be closer to the Italian version. I have been frying up the leftovers in a nonstick pan and using it on plain toasted whole wheat bread, or using it to flavor plain scrambled eggs or fried rice with vegetables but no salt, as the ingredients that went into this really were top notch.

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Just made this dish for the first time tonight and it was UH-mazing! I was really nervous about the sauce and the eggs cooking if I didn't time it just right. I made the sauce first just to make sure it was at the best room temp before adding it to the pasta. I even set the bowl next to the pot of boiling water!
I didn't find pancetta in town so I used regular bacon, which was still very delicious (I also used a shallot in the bacon at the end...yum!. To the sauce I added about 4 cloves of garlic because my husband and I think garlic is a necessity in almost anything! LOL I also only used 4 whole eggs instead of 6 due to the wheat pasta I buy is shy of a pound and I took a small bowl out for my son because he's entirely too picky and made his separate. It worked out perfectly!
I've had carbonara in restaurants and I do have to say this was by far the best! Giada hit another home run for this family :

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Excellent, creamy sauce. I added garlic, (a little or a lot according to personal taste. Fresh basil is also a delicious addition.

This recipe is most like what we enjoyed in a wonderful trattoria in Rome.

Thanks Giada

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Love this recipe and make it often. The most important part is to let the eggs and cream get to room temperature or you end up with the liquid egg sauce that a few have complained about. My tip to avoid this is to mix the egg and cream and then set the bowl in warm water in the sink. Later, mix with the well drained Penne and Voilà! You have it! Cheers...

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Easy and really good. We blend bacon instead if we can find good Pancheta.

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It is delicious!!!

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I try to live my life with the rule "If you dont have anything nice to say, dont say anything" but this dish was a hot mess.
I love Giada and cook lots of her recipes and she rules but this was gross. The part that made it gross was the sauce. It was liquid eggs. And to me although they are "heated through" by the pasta, it felt like we were eating raw eggs. I follow it to a T and read ALL the reviews before attempting it! The creativity is there thus the extra star and the pancetta is so yum but I'd skip this one. Bummer.