Tuscan Carbonara

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Very easy and delicious. I was concerned about the eggs, but the sauce came out very creamy.

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I thought this was heavy because of the amount of eggs used. Mario and Emeril have great recipes which use no more than 3 whole eggs. In my opinion it needs to use all the egg product. Just my opinion.

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Mel from Seattle, this is a 30 minute show. What do you expect? If you like the original Carbonara then make it. Most of these shows have a twist to all reciepes. I think Paula is fabulous even if she does use alot of eggs and butter!

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WHAT ELSE BUT GREAT,GREAT GREAT

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This might be okay if you like a really thick, sticky, fatty pasta sauce, but it is absolutely nothing like a real Italian carbonara. The combination of five egg yolks (! and the cream result in a paste-like substance (as you can see on the show--not at all what a carbonara should be. Traditional carbonara uses whole eggs (and not more than 3 or 4 for 1 1b. of pasta, garlic instead of onion (or neither, a smaller amount of pancetta, and no cream (though many American recipes add it. Try the real thing, you'll like it!