Reviewed: May 7, 2013

Ok never been to Italy, but my grandmothers 100% Italian and she loved it she said its not the same but still very good. and any recipe with bacon is going to be high in fat. Its bacon!? Hello? My kids, hubby and grandma loved it.. wont make it all the time but it will be made again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Starr

Cooking Level: Intermediate

Home Town: Bethany, Oklahoma, USA

Reviewed: Dec. 4, 2012

I took the advice of other reviewers and cooked the eggs with the spaghetti. Turned out delicious!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ruthncls

Reviewed: Jan. 25, 2012

this isn't carbonara at all. the point of carbonara is to cook the eggs with the residual heat of the pasta. It may be good but should not be called Carbonara.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ryan

Reviewed: Dec. 17, 2011

QUICK, EASY AND MMMM MMM GOOD!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

yma213

Reviewed: Aug. 16, 2011

Very bland. Needs something... garlic? pepper?

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cherbear

Reviewed: Mar. 4, 2011

Hubby loved it. This is now a new family favourite!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Ursa

Cooking Level: Expert

Living In: Airdrie, Alberta, Canada

Reviewed: Feb. 4, 2011

This is very close the the recipe used at my favorite restaurant. Tip: cut down on the bacon, add a chopped lean cappicola, red, green, yellow pepers, onion, and garlic. Yummy!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

joy

Reviewed: Nov. 22, 2009

That is a huge amount of bacon for six servings, I'd cut it in half. Also, the eggs are tossed with the hot pasta to cook, not scrambled into little lumps.

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

MOMFISH

Cooking Level: Intermediate

Reviewed: May 12, 2009

I used "Italy - the Beautiful Cookbook" & I think the secret for creamy sauce is as given there:- After cooking the pasta RESERVE 1/2cup OF THE LIQUID. Having cooked the pancetta or bacon & a chopped red chili pepper, mix Pecorino cheese & eggs (it uses just yolks, I use whole eggs) into the reserved cooking water, add a little salt & PLENTY of pepper; tip the browned bacon (with the fat) over the past, then add the egg mixture & toos well. Add parmesan & serve. Delicious. D

Was this review helpful? [ YES ]
11 users found this review helpful