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Reviewed: Mar. 4, 2008

I thought this was wonderful and the whole family agreed. Boyfriend had three helpings! I followed the recommendations to add the parsley and red pepper to the egg mixture before adding it to the bacon. This will definitely become one of our regulars!

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Reviewer:

kg2943

	Cooking Level: Beginning Home Town: Arlington, Texas, USA Living In: Fort Worth, Texas, USA
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Reviewed: May 22, 2005

No very authentic.

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MANGILAO30


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Reviewed: Oct. 13, 2004

Perhaps when scaling the recipe down it altered the overall flavor of the dish, but whatever it was, it started a fight with my hubby over what real Pasta alla Carbonara is. The taste wasn't horrible it just wasn't uber yummy and not what Hubby had expected at all in the flavor department. I'm going to keep looking for a better recipe. BTW, The instructions are incomplete and ought to be review. If it weren't for other reviews by users, I wouldn't have known when to add the parsley and red pepper.

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Reviewer:

ALICIAGLUCKMAN


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Reviewed: Apr. 10, 2004

I followed the review of user PEGT2865 and made the following changes: Used 1 1/2 lbs of pasta; added 3 cloves of minced garlic to the onions; used olive oil; used 2 pkgs of bacon (1 pkg regular, 1 pkg turkey bacon); increased amount of mushrooms and finally, I added a can of sweet peas. The recipe turned out great!

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JENN_YU


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Reviewed: Jan. 29, 2004

Not bad, but carbonara should have a much more intense bacon taste. Also, where is the garlic?? Here are my changes. Use 3/4 of the pasta. When cooking the onions add 2-3 cloves (or to taste) of crushed garlic and use a good olive oil, not vegetable oil. Use a good smoked bacon and you might want to increase it by 25-50%. Add salt, pepper, parsley, and crushed red pepper to egg mixture before you add to bacon, onions and mushrooms. Speaking of...I used sliced baby bella mushrooms. Okay...I think that is it. Good luck.

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6 users found this review helpful

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PEGT2865

	Cooking Level: Expert Home Town: Kansas City, Missouri, USA Living In: Midlothian, Virginia, USA
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Reviewed: Sep. 11, 2003

this dish was very yummy! i suggest adding crumbled sausage too, for a meatier meal.

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ILOVETOCOOK817


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Reviewed: Jul. 30, 2003

edible, but not very good.

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LIZ FORBES


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Reviewed: Dec. 20, 2002

super easy and very yummy! didn't have any mushrooms so i tossed in some peas and a tomato and it turned out great! thanks!

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Reviewer:

FLO_GEE


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Reviewed: Aug. 29, 2002

This was very good. Also VERY rich. Every once in a while it's good to have a nice fattening meal. I left the mushrooms out and added fresh ground pepper instead of the red pepper. I also halved the recipe. It makes a ton even when it's halved. Definitely a keeper, though.

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KRISTINEMERY


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Reviewed: Aug. 29, 2002

My two children and I made this with no problems, so it must not be too hard to make. (I'm a male who very rarely cooks!!) We cut down to only 1 onion (per half recipe) and it worked out great. The next time, I'm going to add some fresh peas!!

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THE MURRAYS


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Reviewed: Aug. 29, 2002

Great recipe. Next time I will increase the amount of sauce to the amount of pasta.

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Reviewer:

JULI_BEHL


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