Recipe by KMOMMYZ
"This is the classic version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped Italian parsley."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggs, lightly beaten
freshly grated Parmesan cheese
1 (16 ounce) package
sliced pancetta, chopped
pine nuts, toasted
chopped Italian flat leaf parsley
freshly grated Parmesan cheese
Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff :)
This is not at all the classic Italian Carbonara. The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or how you prefer with a pinch of salt and a twist of fresh ground pepper and of course the smoked pancetta not cooked till its crisp.Then add to that your preffered pasta . We use Tagliatelle egg pasta. This is a true recipe from Parma, Italy. But I am sure the other is nice too but is not an original.
WOW! This recipe is fabulous, as is! This reminded me of a pasta I had while IN Italy!!! As far as the garlic goes...Carbonara traditionally is seasoned only with black pepper, and It was perfect! A++++
This was good. Better on the 2nd day. I added crushed red pepper and 1.5 cups of peas (cooked), used extra black pepper and nutmeg and linguine. Should have used a large onion instead of small. The thing i liked most about this is that there was just the right amount of sauce. I was worried that it would be too little but it turned out just right. The night I made it, it seemed a little bland, but when I brought it for lunch the next day, the flavors had had a chance to really meld so it was much tastier.
Disappointed. I found this when searching for recipes that had ingredients I had on hand. I followed the recipe just as written. I found it to be rich & bland. Maybe I will give it a try again sometime and take another reviewer suggestion of adding garlic. Sorry.
This was fantastic! I blew my family away with it. ty. I did switch up some ingredients, i left out the eggs, and added fontina and cream cheese to the sauce. it will be a family fav for sure.
This was excellent as written - rave reviews from the whole family. I'll probably throw in some garlic next time around (maybe not a "traditional" seasoning, but how can you go wrong!)...
tasty but u wanna eat it right away or the sauce gets scrable eggs when u head it.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Carbonara with Pancetta
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 481
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make simple spaghetti with bacon and egg sauce!
Bacon, eggs and pasta--what's not to like?
Watch Chef John prepare his secret recipe for creamy beef stroganoff.