Pasta Carbonara

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This was a very good recipe but like all recipes, I improvised. Instead of the pancetta I sauted the garlic with shrimp and fresh mushrooms and then tossed in some sliced grape tomatoes near the end. A sprinkle of fresh parsley on top and it was a sensation with my husband.

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When we were watching the show, my husband exclaimed this was his favorite dish. I had no idea! I thought it would be nice to make for him when he got home after a road trip. It was super easy and it was delicious. I used fresh pasta (12oz from a local specialty store, and I could tell the difference from other pasta dishes where I just use dried pasta. If you like pasta dishes, you'll like this one.

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This was really good and I had to be forced to stop eating it. Next time I will try making my own pasta as Guy said that was the big difference. Agreed that with a full pound of pasta, I had to add the whole cup of cream. Otherwise, it convinces me that the easiest recipes are always the best.

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easey recipe...I added some pan seared, lightly floured, thin sliced, chicken breast meat...this kicked it up a notch!

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I was looking for something quick to make and my daughter requested pasta. This recipe was so delicious and easy to make. I improvised on many of the ingredients, mascarpone cheese, whatever clear wine that I had, etc. The meal was creamy, elegant and wonderful. My kids immediately requested to add it as part of the dinner rotation. My only suggestion would be to add vegetables, maybe sliced mushrooms, blanched asparagus (for crunch etc. We will definitely make again.

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Really great - with some alterations as my fridge reveiled I did not have what was needed beyond the eggs & pasta -So I substitued the following:
1 cup fat free sour cream & 1/2 cup 1% milk instead of cream - 2 eggs, instead of pecorini - Baldersons white 5 year cheddar shredded - yum. Pan fried prosciutto (what I had in the fridge with white onion, mushrooms and asperagus. It turned out very creamy - follow direction for egg white & yolks and you have a very creamy dish.

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I hate Italian, more of a meat and potatoes kinda guy but I loved this one. Not a fan of the marinara sauces. This was very rich and delicious. I used 1/4 stick of salted butter in lieu of olive oil, turned the heat up to med-med high on browning the pancetta, didn't seem to crisp up on low heat, then lowered to med when adding the additional ingredients. I used approx 1/2 lb of pasta for the recipe, then repeated and made it again w/ the other half. I am thinking of adding some mushrooms next time and maybe steaming some clams. Great meal.

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Fantastic recipe! However, if you plan on using the full pound of pasta that the recipe calls, for, you should be aware that the measurements should be changed or else you will end up with a dry, clumpy pasta. For a lb of pasta, I used a TBLSN of garlic, 7oz of pancetta (buy from an Italian deli or the deli counter-not prepackaged. Add 1 cup of cream or to cut calories, use the 1/2 cp the recipe says and then a 1/2 cup milk. Use 3 eggs. With all of these modifications, you should get the correct consistency. I did add a bit of the pasta water bc it was still dry, but you'll be able to tell. Absolutely use freshly grated pecorino roman....it needs it to kick up the flavor.

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This was outstanding. We devoured it.

I used bucatini for the pasta, some smoked and thick-sliced bacon cut in one-inch strips, but I dropped the raw egg yolks -- they made me nervous (though I did use the whites. The pecorino romano is critical to the dish.