Pasta Carbonara

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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.