My husband made this a few months back and it was just okay ( 2 star rating), BUT then I tried it again and merely followed the advice of one of the reviewers who stated, "An Italian friend of mine who cooks told me that the proper way to make smooth Carbonara sauce is to combine the beaten eggs with the grated Parmesan, and then to pour that mixture onto the spaghetti once the spaghett has cooled slightly (so that it's still hot, but so the eggs don't cook (that was our problem last time making it dry and sticky) and the cheese melts seamlessly into the eggs and pasta)...". I followed this to a "T" and it was INCREDIBLY CREAMY!!! 5 STAR PLUS!!!!! Here is my husband's previous review (what you can expect when you don't allow the spaghetti to cool): This pasta is just a little bland and dry for my tastes, but I am largly ignorant of what Spaghetti Carbonara is supposed to taste like. That being said, our company loved the dish and said it reminded them of the food they ate while living in France which apparently tends to have a little less zing than American recipes. Maybe I'll try preparing it next time with some salmon mixed in rather than bacon.
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My husband made this a few months back and it was just okay ( 2 star rating), BUT then I tried...