Spaghetti Carbonara

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I love spaghetti so I was very excited to try this. I used regular bacon, but kept everything else the same. It was awesome! The italian parsley really brightens up the flavor. Very easy to make and just wanted to keep eating more and more. Can't wait to make this again!!

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I followed Robin's recipe exactly and was very pleased!

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I changed a little bit of the recipe. I added chicken and changed 1/2 cup of the milk to fat free half and half. Yummy!!

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My husband said that it gave him a real resturant feel.
I used regular bacon instead of the turkey bacon.

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This was great. It was my first dinner cooking with mom. She guided me along and it turned out great. My brother is a picky eater and he liked it.

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I've prepared this 3 times now and we LOVE IT so much that I am writing my first ever review. Even my picky husband loves this. I am happy to find a carbonara that does not use eggs, and is rich and creamy even using lowfat ingredients. I used Daisy light sour cream and center cut bacon. I also added the garlic after the onions had been cooking for 3-4 min first so as not to burn the garlic. Maybe not authentic italian, but rich and creamy comfort food without all the guilt! Great work Robin!

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I'm Italian,so I know how to prepare the "Carbonare"
You need only : spaghetti,slide of smoked bacon,few eggs,salt,black pepper,grated cheese,parmesan or old pecorino.
When you boiled the pasta,you fried to the chopped bacons,not to much.
In a bowl,you work with a fork the eggs with salt ,pepper and some grated cheese.
When the pasta is ready,on the top you put the eggs and after the bacons,you mixed and ads the rest of grated cheese.
Try..........
Alls other are only a very poor imitations.
Peter

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What's with the sour creme? flour? milk? and oregano???

There's nothing wrong with adding a new twist to an old classic, especially if it makes the dish tastier or if it lessens the time to make, or makes it easier to make.

BUT - talk about taking already simple dish that is so quick and easy to make that adds no flavors that make it better, adds time to the dish and masks what are already great flavors of the 5 to 6 original ingredients that will knock your socks off so long as they are the freshest and best quality:

? egg yolks
? freshly grated parmiggiano cheese
? extra virgin olive oil
? cubed and chopped pancetta (an italian pork product like bacon but uncured which can be swapped out with bacon if you can't find pancetta
? chopped fresh garlic
? chopped fresh parsley

And -- if the consistence of the "sauce" is too thick, the addition of a little of the starchy pasta water -- or a few tablespoons of cream.

The original recipe takes no longer than the time it takes to boil the pasta to al dentee, and all the other ingredients can be prepared and put in place while the pasta's boiling.

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Recipe received great reviews. I followed the suggestion posted on earlier reveiws and put less flour than stated in the recipe. I also mixed 1/2 cup of heavy cream along with 1 cup of milk. Probably not necessary but it was good. Used wheat pasta just to appease the health concious in the family. This is in the rotation for sure. Thank you!

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I found that 2 tbls. of flour was too much. I had to use more milk because it got way too thick. I also added orange bell pepper and chopped romano tomato to it. Next time I will use chicken in it too. Pretty good base and not as fattening as other carbonara recipes! Thanks Robin...I still LOVE your show! 2nd dish I've tried...the Morrocan Tilapia w/Mango Salsa (which needed tweaking too is delicious!