Classic Carbonara with Pancetta Recipe

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Most Helpful Positive Review

Nov 01, 2007

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 :)

—Nicole Burdett

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Most Helpful Critical Review

Jan 04, 2010

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.

—Cona

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34 Ratings

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Apr 02, 2008

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++++

—camliam

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Oct 22, 2009

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.

—Susan T

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Apr 01, 2008

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.

—Jillie64

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Aug 31, 2008

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.

—amanda z

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Sep 06, 2008

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!)...

—Galley Wench

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Jun 09, 2012

tasty but u wanna eat it right away or the sauce gets scrable eggs when u head it.

—Yessenia

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Nutrition

Calories
839 kcal
42%

Carbohydrates
62 g
20%

Cholesterol
281 mg
94%

Fat
53.5 g
82%

Fiber
3.7 g
15%

Protein
31.3 g
63%

Sodium
874 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classic Carbonara with Pancetta

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 839
Calories from Fat: 482

% Daily Value *
Total Fat 53.5g 82 %
Saturated Fat 26.1g 131 %
Cholesterol 281mg 94 %
Sodium 874mg 35 %
Potassium 481mg 13 %
Total Carbohydrates 62g 20 %
Dietary Fiber 3.7g 15 %
Protein 31.3g 63 %
Sugars 4.3g
Vitamin A 41 %
Vitamin C 20 %
Calcium 41 %
Iron 48 %
** Thiamin 24 %
Niacin 82 %
Vitamin B6 16 %
Magnesium 32 %
Folate 24 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.