Penne a la Carbonara

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OH MY GOSH!!!! I HATED IT!!!!MY WHOLE FAMILY HATED IT!!!I NEVER TASTED ANYTHING MORE DISGUSTING AND TO TOP IT OFF IT MADE ME VERY SICK TO MY STOMACH!!!6 RAW EGGS!!!

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My husband and I love this simple, indulgent pasta dish. It is even better with homemade pasta.

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My son really loved it and could not get enough of it.

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Hmmm, I wasn't sure if this would come out great or not, but I figured with the ingredients alone it had to be tasty...not really what happened. I added extra salt and pepper, but it was still bland, it wasn't creamy at all. Not really a great eating experience. I've made a lot of Giada's recipes which come out amazing, this is not one of them!

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I've been trying new recipes all week with great success but this recipe was just average. I did have to use thick smoked Bacan instead of Pancetta so maybe that would had made a difference because we also thought it was a little bland. Try Emeril's "Shrimp Scampi". Super simple. I served it over Angel hair and it was to die for.

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I made this twice so far and each time it has been very good. A mild pancetta had it tasting very good.

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Easy, not runny or raw, 6 eggs is enough, definitely use fresh parmesan, and fresh parsley.

Remember, room temperature for the cream.

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I made this last night for Valentine's Day. I had this recipe from Giada's book "Everyday Italian." I also incorporated ideas from Mario Batali.

Let's just say, it was so good...I almost cried! It was fantastic. And with champagne... really fabulous.

Here's how I changed it:

*I made it with spaghetti instead of penne (no big deal.

*I used HALF of the pancetta and cut it into 1/4 inch pieces. A pound of pancetta is a LOT in one pound of pasta. (Mario Batali uses just 4 oz or 1/4 lb of pancetta.

*I used HALF the cheese and made it mostly Pecorino Romano... I took 1/4 cup of Pecorino and mixed it into the cream/eggs. And another 1/4 cup Pecorino to stir into the finished pasta. Then I used a sprinkling of fresh roughly grated parmesan to top each bowl of pasta.

*Lastly, I added two finely chopped shallots to cook with the pancetta.

FABULOUS! Okay, I know I changed quite a bit, but I used most of Giada's basic ideas and tweaked it based on another recipe I had from Mario.

Thank you, Giada! Yum!

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This exact basic recipe is decent but entirely too boring. It has no pizazz. Try adding small strips of prosciutto di parma (6 oz, browning the bacon/pancetta along with a clove of diced garlic, and cutting it down to 4 eggs. Also, I like to spice it up a bit with about 2 tbsps of cayenne. Top it off with a drizzle of excellent olive oil (Bariani when you serve it and this dish is another beast altogether.

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I think something may be wrong with the recipe and 6 eggs does seem excessive. Anyway, mine was very watery which made it unpleasant despite that the taste was good. Perhaps with less eggs, it would work.