Reviewed: May 26, 2012

Just went to Rome earlier this month and tried this. I loved it so much, so when I came home, I just had to find a recipe. There are quite a few recipes out there, so I looked at the ingredient list and picked a few that sounded most like what I had. I decided to give this one a try because the directions sounded easy. I thought it tasted exactly what I had in Rome. I didn't use wine or onions because I don't like either. It tasted amazing! If you're feeding a family, this amount would probably be enough, but for just 2 people, halve the recipe. Also, if you're making the full amount, I would get a bigger frying pan. I'm using a standard size, and it was difficult tossing the spaghetti (over and over and over- your arm definitely gets a workout) without making a mess. May have to invest in a larger skillet just to make this :)

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Reviewer:

fuzybunny304

Reviewed: May 19, 2012

changes to suit my taste: I used half the onion and twice the bacon.I had the dryness issue that the other posters had, but having read the other reveiws...adding a little pasta water helped. And like the other posters I also found that this amount of sauce was right for half the amount of spaghetti. When all said and done it was "pretty good" but still missing a little something to put it over the top. I tried adding a little oregano. THEN it was perfect! Also like the other posters....I found I liked the sauce better when the egg was mixed with the cheese first. I also added a coupl TB for cream to it. That way the sauce comes out creamy instead of like scrambled eggs. My family still ate the first scrambled egg version happily....but I like the texture of the sauce better the second way.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: May 11, 2012

"Muy deliciouso!" as the Spaniards would say.

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Reviewer:

davebruhl

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Reviewed: May 5, 2012

This was a good recipe. However, I like a little more bacon in my carbonara sauce and (just) slightly less onion and white wine. The wine and onion was a little strong and overpowered the bacon's flavor and taste. Although, this did not take away from the recipe as a whole. I have made numerous Carbonara recipes and the ingredients with this particular recipe were much better than most others. I would suggest this recipes to friends and family. Enjoy.

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Reviewer:

Italia

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: San Diego, California, USA

Reviewed: May 5, 2012

Very nice pasta, and easy too! I've never made carbonara, but I have had it in restaurants and liked it. I thought I'd try this since I had leftover spaghetti and wine and am glad I did. I just made one serving--good thing, too, as I gobbled it down. I used a white zinfandel that worked just fine. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: May 2, 2012

All we did to change it was oven roast a chicken breast, slice it up and add it to the mix. Delicious!

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Reviewer:

eldeeder

Cooking Level: Intermediate

Home Town: Yankton, South Dakota, USA

Reviewed: May 2, 2012

The recipe calls for a pound of spaghetti. This should be cut in half. I made this recipe with 8 servings and I had too much noodles. If you do plan on putting a pound of spaghettie in I suggest more bacon and cheese as well. I used angel hair spaghetti. Other than that this was really tasty and will make again with less noodles. hope this helps you.

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Reviewer:

avargas

Reviewed: Apr. 23, 2012

Used regular bacon, would definitely be good with pancetta. Husband loved it and said it was even better the next day.

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Reviewer:

newhobby

Reviewed: Apr. 18, 2012

4.5 stars, easy, quick and delicious. Did not use the wine. Whisked eggs and cheese together, tempered with pasta water and added to the pasta and bacon..

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