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Spaghetti alla Carbonara Recipe

Spaghetti alla Carbonara

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (258)

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Average Rating:

Total Reviews: 258

Showing 161-170 of 258

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  • on November 30, 2008

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    Elegant dinner in 30 minutes (eat your heart out, Rachael Ray! I used fresh pasta and it was wonderful. I have made this dish 3 times and agree with the reviewers who suggested adding milk instead of the pasta water to the pan with cooked pasta and pancetta; and, I tempered the egg/cheese mixture with 2-3 small ladles full of the hot pasta water before adding it to above pan with pasta & pancetta. For variation, add frozen peas to the pan of pasta and pancetta. NOTE: double the pancetta portion and use less oil to fry.

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  • on November 16, 2008

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    This marks the 4th carbonara recipe I've tried, from here and other sources, and FINALLY...one that I enjoyed and will definitely make again.

    This was simple, quick, tasty, and satisfied my carbonara lust. I would follow a previous commentor's suggestion:

    *Use 1/2 cup milk instead of pasta water

    I even threw in some chicken, cooked in the bacon fat for more bacontastic flavor, and added peas to delight my senses. I realize now that heavy cream is overrated in carbonara, and this dish is wonderful without it.

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  • on November 09, 2008

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    Very easy and quick to put together. We all loved it. It's a keeper!

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  • on November 02, 2008

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    I really liked this recipe. A lot of carbonara recipes involved adding other extras like sauteed onions or cream or wine. I prefer ones without cream, so i liked this one a lot.

    I fried up turkey bacon in some olive oil and drained the olive oil to make it a little lighter. I also didn't use as much cheese. But despite these low fat edits, it still tasted great and the fried chopped garlic added a nice layer of flavor.

    Will definitely make this again. Thanks Tyler!

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  • on September 18, 2008

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    Loved this recipe... I know the serving size is supposed to be 2oz of pasta (there were 2 of us, but I just couldn't help myself. I halved everything in the recipe, but then keep the eggs at 2. Yummy and creamy.

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  • on July 24, 2008

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    First of all I used turkey bacon instead and added peas and a dash of half and half to the dish for some extra creaminess. Make sure you salt and pepper the dish extra well. It makes a difference. Overall I enjoyed it, and so did my husband. It was quick to prepare, my only concern was adding the egg/cheese mixture. I added it off the heat with the noodles hot and I got a small (almost insignificant amount of the eggs cook. It didn't alter the taste of the dish and I added extra cheese and the cream helped to cut the egg down a bit. I'll have to play with the dish a little more to perfect it, but overall it was a good meal.

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  • on July 20, 2008

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    I can't believe how good it was...very easy (again, I don't cook from scratch much but this one worked really well.

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  • on July 18, 2008

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    I've tried at least one recipe by virtually every food network personality and Tyler Florence's recipes continually turn out beautifully and delicious. He always includes the little details that a home cook needs to know. This one is really good.

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  • on June 29, 2008

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    This is a great recipe. I did double the pancetta and sprinkled in some more cheese - I actually used Pecorino Romano instead - WOW! My only wish is that I made this sooner. VERY GOOD!

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  • on April 23, 2008

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    Ok, I'll admit that I'm not always a fan of Tyler's - pretty full of himself in my opinion. Having said that I made this tonight and it was amazing. It is richer than rat poison though so I'd recommend serving small portions as a first course vs. as a main course. You MUST have real pancetta and parmagiano because the ingredients are simple and they must be top notch. I doubt the the "coal miner's wife" had fresh parsley so include it or not depending on your preference.

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