We had this tonight and DH thought it was terrific - and that's good enough for me! (I loved it, too.) I made some changes but I think it would stand on it's own without my changes (except that the Pancetta is a must). Here's what I did. I cut the recipe in half except for the egg/cream/cheese - I don't like dry pasta so more sauce is better as far as we're concerned. I used pancetta - about 4 oz. instead of bacon - not as greasy and much more authentic to a real Carbonara. I chopped the pancetta into small pieces and sauted with the onion, shallots and I added about 8 oz. of sliced mushrooms, too. Used lots of garlic - about 1 T. minced - everything tastes better with garlic! Cooked pasta and just before it was done, I added about 1 C. frozen peas - drained it all together then put the pasta and peas back into the pot. Dumped on the pancetta/veggie mixture then folded in the egg/cream/cheese mix. The key is to do it all quick, while the pasta and pancetta/veggies are all hot. I'll be making this again - a great recipe for company.
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We had this tonight and DH thought it was terrific - and that's good enough for me! (I loved...