Reviewed: Oct. 21, 2009

This was good. Better on the 2nd day. I added crushed red pepper and 1.5 cups of peas (cooked), used extra black pepper and nutmeg and linguine. Should have used a large onion instead of small. The thing i liked most about this is that there was just the right amount of sauce. I was worried that it would be too little but it turned out just right. The night I made it, it seemed a little bland, but when I brought it for lunch the next day, the flavors had had a chance to really meld so it was much tastier.

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Susan T

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Reviewed: Jul. 27, 2009

Simple and yummy! I enjoyed making it and my family enjoyed eating it!

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spark

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Reviewed: Apr. 27, 2009

Very tasty but a little too rich for me.

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rhmboo

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Reviewed: Feb. 20, 2009

Yay, this turned out perfectly! I needed a lot of patience to keep stirring the pasta while the sauce heated without turning up the flame, but it was well worth it. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 3, 2009

My family loved this!

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comomof3

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Lafayette, Colorado, USA

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Reviewed: Oct. 31, 2008

This is indeed a "Classic" recipe and a staple in my home. Excellent.

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Ben Sullivan

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 31, 2008

This was fantastic! I blew my family away with it. ty. I did switch up some ingredients, i left out the eggs, and added fontina and cream cheese to the sauce. it will be a family fav for sure.

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amanda z

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Reviewed: Apr. 2, 2008

WOW! This recipe is fabulous, as is! This reminded me of a pasta I had while IN Italy!!! As far as the garlic goes...Carbonara traditionally is seasoned only with black pepper, and It was perfect! A++++

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camliam

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Reviewed: Apr. 1, 2008

Disappointed. I found this when searching for recipes that had ingredients I had on hand. I followed the recipe just as written. I found it to be rich & bland. Maybe I will give it a try again sometime and take another reviewer suggestion of adding garlic. Sorry.

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Jillie64

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Reviewed: Mar. 4, 2008

This was excellent as written - rave reviews from the whole family. I'll probably throw in some garlic next time around (maybe not a "traditional" seasoning, but how can you go wrong!)...

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Galley Wench

Living In: Rockport, Maine, USA

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Reviewed: Nov. 1, 2007

Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff :)

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