Reviewed: Dec. 19, 2011

This was FANTASTIC! I added extra cheese... I am a cheese freak. But, this is definitely one of my favorite recipes from this site.

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Reviewer:

lmc5238

Reviewed: Nov. 12, 2011

We had this on a night before a race and expanded the recipe to generously feed eight. Couldn't have been better. It was delicious! I used a mixture of bacon and pancetta and substituted fettucine for the penne. Also, the pancetta was so salty, I used no additional salt. I did, however, grind out more pepper than the recipe called for.

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Reviewer:

tmce

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Reviewed: Sep. 10, 2011

We really liked this one! Left out the pine nuts, and added 2 tbsp of minced shallot. Will probably go a little lighter on the cream next time

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Reviewer:

arrdub

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Fremont, California, USA

Reviewed: Oct. 20, 2010

Excellent.

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Reviewer:

AAL67

Reviewed: May 24, 2010

overall this was a good recipe. had no problem with cooking this without the eggs scrambling. just have patience and do not crank up the heat to warm through.

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Reviewer:

lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

Reviewed: May 6, 2010

Make this all the time! We use it with the Fresh Pasta recipe and my Husband asks for it all the time. We do usually bump up the veggie count a little, adding broccoli, tomatoes, and spinach at the end plus anything else that catches our eye. Make sure to use the tips about reserving the cheese and eggs until the end, otherwise it's scrambled egg pasta...still good, but not as fantastic. I also add a little bit of nutmeg. YUM!

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Reviewer:

Crystal

Cooking Level: Intermediate

Home Town: Springhill, Nova Scotia, Canada

Reviewed: Jan. 3, 2010

This is not at all the classic Italian Carbonara. The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or how you prefer with a pinch of salt and a twist of fresh ground pepper and of course the smoked pancetta not cooked till its crisp.Then add to that your preffered pasta . We use Tagliatelle egg pasta. This is a true recipe from Parma, Italy. But I am sure the other is nice too but is not an original.

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Reviewer:

Cona

Cooking Level: Expert

Home Town: Mooresville, Indiana, USA

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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