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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15 users found this review helpful

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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5 users found this review helpful

Reviewer:

Susan T

Reviewed: Jul. 27, 2009

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

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1 user found this review helpful

Reviewer:

spark

Reviewed: Apr. 27, 2009

Very tasty but a little too rich for me.

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1 user found this review helpful

Reviewer:

rhmboo

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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1 user found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Jan. 3, 2009

My family loved this!

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Reviewer:

comomof3

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Lafayette, Colorado, USA

Reviewed: Oct. 31, 2008

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

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1 user found this review helpful

Reviewer:

Ben Sullivan

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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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4 users found this review helpful

Reviewer:

amanda z

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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6 users found this review helpful