Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara

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I make this again and again. If you can't find pancetta, just use thick cut bacon. Absolutely delicious. Does not reheat well so invite some friends.

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I'm obviously in the minority, but I really didn't care for this. For me, the garlic overpowered the dish--it was all I tasted. It's ironic because I looked at several carbonara recipes before making this one, and I liked the sound of this one specifically because it had garlic! I also don't think the crushed red pepper added anything. Live and learn. I still think maybe one clove might be ok for a subtle garlic flavor, but I will try other recipes without garlic instead so that I can try to re-create the wonderful carbonaras I have tried in Italian restaurants. This isn't it.

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This was an awesome recipe. I used bacon instead of pancetta because that is what I can find at my store. I didn't add the the oil either before cooking the bacon or after, I did leave the fat from the bacon. Total time for me was about 20 minutes although now that I know what I'm doing I could easily do this in 15. I thought tempering the egg with the pasta water was brilliant. I may do that with other sauces in the future. Next time I'll add a bit more red pepper flake and I added some leftover shredded chicken and asparagus to this. My daughter gave me a thumbs up and told me "I'm full!" (which never happens, lol

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This recipe really works. Wonderful version of Carbonara that is far more authentic than the versions that include heavy cream. This is peasant food at it's best Adding the pasta water to the egg/cheese mixture is really the trick to this pasta. It's a good solution to assuring the eggs are cooked (but not overcooked. Inexpensive, quick to prepare and delicious. What more do you want.

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I used bacon, dry vermouoth & pecorino cheese. This tasted just as good as what a ate in Florence! even thoough I didn't have pancetta.

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I loved this pasta dish. Wasn't heavy at all, in my opinion. A lighter, delicious version, that I will make again. Thanks, Rach.

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It's a modified carbonara, but still tasty and fast to prep. Our family loves it. Nice!

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This has become my go to pasta recipe full of flavor - garlic-y with mild heat in the background. My family are not big pasta eaters, but they really like this one. I encourage you to try subtle variations depending on what u have on hand. I sometimes add spinach. Tonight I made it with bacon instead of pancetta (because it had expired in the frig and it was still a hit! Look for the pre-cut pancetta to make it even easier.

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This is the go-to recipe for a fast, delicious home-cooked meal for the hungry family. My only change from Rachel's recipe was to add a tablespoon or two of sundried tomato pesto that I needed to use up.

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I made this recipe in a last-ditch effort to use up some pancetta I had gotten for a recipe I decided didn't look good after all. I made as written, though I did add leftover grilled chopped chicken breast to make a more protein-rich main dish. I thought it was perfect, the sauce is light but satisfying. I didn't add any extra seasonings and won't in the future, the pepper flakes are really outstanding against the creamy sauce. It's a lot of pancetta in the pan but I didn't find it greasy at all, in fact I will go out of my way to get pancetta again in the future specifically for this wonderful, fast dish. Thanks Rachael!