Tuscan Carbonara

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This is so good and great for company. I used pancetta and would never think of using bacon. I cut down on the egg yolks and it worked great. So yummy!

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Not good. Paula you need to stick to southern cooking. I will never use bacon in carbonara again!

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I loved this! The flavor is amazing. Makes a lot though, so be prepared to serve a few people or have leftovers. I cut down the egg yolks to three as another reviewer mentioned and it worked fine.

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this is so easy and tastes so good! i've only spent about ten minutes in total to make this! absolutely will make this again!

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I won't use the bacon again, I think it will be much better with Pancetta. Cooked this for friends and everyone loved it!

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AMAZZZING!! We tried this recipe tonight and were floored. Can't wait to try different variations. An excellent and easy recipe.

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This is a great, easy to make, delicious pasta meal to my family requests on a regular basis. We live in a rural part of the country and pancetta is not readily available for this recipe so I substitute a good thick cut smoked bacon...it takes a while longer to make and you need to drain the grease from the frying pan prior to mixing in the spaghetti and pasta sauce otherwise it's just too greasy. I've also played with it in adding sauteed morel mushrooms, spinach & shrimp, and chicken and button mushrooms...it's so good!

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A couple of observations: First, Carbonara is not Tuscan, but Roman. Second, Romans don't add either onion or cream. I'm not denying that they contribute, but you won't find them in a Carbonara served up in Rome.

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I added some fresh spinach and a couple cloves of chopped garlic, I also cut back on the egg yolks (3 instead of 5 . Great meal with a salad and glass of red wine.

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This turned out exactly how I expected. Family loved it!