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Spaghetti alla Carbonara Recipe

Spaghetti alla Carbonara

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

Showing 31-40 of 56

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  • on October 18, 2008

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    The best version of carbonar we've ever tried. As always with simple recipes, top quality ingredients are key. Easily serves four.

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  • on September 17, 2008

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    This was really easy to make and tasted good, too! I had to substitute bacon for the pancetta, as I wanted to use what I had on hand. I did and a handful of fresh chopped basil, too - added a nice flavor. Great recipe!!!

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  • on May 06, 2008

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    Growing up Italian, this dish was a staple meal in our home. I made this for my family and they LOVED it! It was moist and full of flavor!! My mom even exchanged her family recipe for this one! Definetly a keeper.

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  • on January 23, 2008

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    Tastes like something you'd get in a restaurant...yet, easy and quick to make, with most products already in your house...just delicious! And definately not an intermediate level recipe, as I'm a cooking idiot and I've made this twice and it came out fabulous!

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  • on January 13, 2008

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    Great, but I would double the parmagiano cheese or add a 1/2 cup of pecorino with the 1/2 cup of parmagiano. It was a little on the light side.

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  • on November 10, 2007

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    As a seasoned cook, this recipe sounds delicious. For the amateur, who's unaware of measurement, I'd suggest you change the servings, from 1 to at least 4. 4 eggs and 2 cubs of pancetta for one person is clearly a mistake. Hope this helps! Otherwise, recipe sounds great!

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  • on October 12, 2007

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    Love this recipe!

    I added a finely diced onion, mushrooms, a bag of frozen peas, a handful of sage leaves and 3 cloves of roasted garlic to the pancetta/oil mix. Oh, and since my butcher ran out of it, I used fatty proscuitto that I cubed myself, instead of pancetta. The results were divine and made us feel not so guilty about finishing the entire batch(but probably would have been better if we had used pancetta.

    The key to preventing curdled eggs is removing the pancetta pan from the burner while you drain the pasta. Then moving the pancetta pan back to the (now-off burner while you add the pasta, followed by the egg + cream + cheese mixture. Oh, and stir rapidly! Intially, our eggs looked "scrambled", but as I continued to stir, the clumps broke down and left a creamy and dreamy sauce in its place, with no need to thin with the reserved pasta water.

    Good luck!

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  • on September 30, 2007

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    I so love this .. makes my heart sing

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  • on September 17, 2007

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    This is, without a doubt, one of the best spaghetti carbonara recipes out there. Don't let the raw egg people scare you away from this. It's perfect.

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  • on September 08, 2007

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    I used bacon, pinot grigio and added an extra 1/2 cup parm. I also used Barilla Cellentani (think wide corkscrews..I didn't like the idea of spaghetti with it. It was amazing. So good! I have made this multiple times. Sometimes I use half & half and I've even used milk (not as rich..but still good. My guy even thinks its amazing!! Definately a must try.

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