Penne a la Carbonara

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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.

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My boyfriend and I went to Italy last year, and he fell in love with the Roman dish Carbonara. In fact, he had it four times in one week! I found this recipe and made it at home for him. It tasted EXACTLY like what we had in Italy! Now I make it for him often, and I think he falls in love with it (and me all over each time! He also swears the leftovers get better and better each day as the pasta soaks up the sauce.

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I'm new to cooking and have Italian roots so I figured I'd start learning with Giada. This was the first recipe I've tried and it turned out pretty well, but I will make a few modifications the next time. The recipe never said to drain the pancetta and I was scared to throw that liquid away and ruin the dish, but next time I will definitely drain it. The flavor of the pancetta was very strong and I think draining will solve that. I also didn't have fresh parsley so I used dried. I did half a Tbs, but next time I think a whole Tbs will be better. Maybe a little garlic and onion would really set it off. Maybe some peas. And like many others have said, you could skip the salt in the recipe because the pancetta and the parmesan add enough of that. I will have to put some salt in my water for the pasta because it just wouldn't seem right not to. Overall great recipe and will definitely make it again!!

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A molto bene recipe from the mother land. easy to make and tasteful as anything could be. I made it doubting that it would come out good but it did I will never buy this dish in a restaurant. Thank you giada.

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This dish was way too salty.