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... 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:)
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
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 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.
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.
We had this on a night before a race and expanded the recipe to generously feed eight. Couldn't have been better. It was delicious! I used a mixture of bacon and pancetta and substituted fettucine for the penne. Also the pancetta was so salty I used no additional salt. I did however grind out more pepper than the recipe called for.
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.
