Reviews for Chef John's Spaghetti alla Carbonara
Very good. Happy to know how to make something so creamy without all the cream calories. Only suggestion I have is to serve it immediately because if it sits too long it gets very thick. Next time I serve it I will wait until after the salads are finished to mix the pasta with the mixture. .
This was a great recipe. My grandkids and husband loved it. My granddaughter gave it 10,000 out of 10 as she says. Didn’t change a thing except added a little garlic.
No brainer 5 star. Easy and quick to make. Tastes amazing. Made exactly as specified.
This was a very easy week night dinner for 2 . I had a stressful day and wanted comfort food. This hit the spot. AND it was really a 2 serving size so we didn't have leftovers or eat too much, so was perfect.
I enjoyed this meal. I had a half pound of guanciale left, so I doubled the recipe to keep the proportions the same. It turned out pretty good! The only change I made was to reduce the amount of pepper since I'm not a huge fan of pepper.
I've always wanted to try carbonara and I am SO happy I did with this recipe. So simple to make and great flavor. Key is the fresh ground black pepper and plenty of it. Love it. Great for a late night snake or late breakfast on a Saturday afternoon.
This is the best Carbonara recipe I have ever made, and it's easy to make too!
This turned out to be a crowd favorite. I followed the recipe but I did add extra cheese and a touch of heavy cream to give it a finish. I got lots of compliments.
have made it afew times and love it. :d and with adding chopped garlic to the bacon. :d
This recipe is a very tasty and a great alternative to a red sauce. I did add some diced garlic and sliced mushrooms with the pancetta. This was the first time I tried this recipe and used caution with the black peppy by only using a very generous grind of fresh mixed pepper corns to the pancetta. I only added 3/4 of the cup of water to the sauce to get the consistency that I liked. I garnished each serving with an additional grid of fresh pepper corns, chopped fresh Italian parsley and good parma cheese. I will definitely make this again.
way too much pepper it was all I could taste, I made it this time with smoked pork jowl. I made it once before with bacon and much less pepper it was really good. This time was actually hot from the pepper. I can eat pretty hot food, the overwhelming pepper taste killed it for me. Next time I'll use about 1/3 of the pepper.
Whoa, Mama, was this good! I also used onion with the bacon, and it gave a nice touch. Didn't have pecorino cheese handy, so I used straight parm-reggiano. So glad I learned how to do this kind of sauce with egg instead of cream, as it provides a lower-calorie alternative. Big fan of Chef John's, and as always he makes it easy. Thanks, Chef John!
First time, I made exactly according to recipe. I was really nervous about sauce and wasn't perfect until I read review which beat eggs and cheese together and added a little hot pasta water and added to pasta mixture off heat. Wonderful. Since then, I've added bacon with onion and garlic softened in tiny amount of bacon drippings. Also green peas and Italian parsley for garnish. I'm now a hero to family and friends. THANKS!
My family loves alot of freshly grated black pepper on this pasta dish. Pasta Carbonara, a great dish, and super for company fare. Yum!!
I added a chopped medium onion to the bacon after 5 minutes. Also added two Tbls Heavy Cream to the egg and cheese mixture. It was fantastic. I also added extra bacon. :) I made this many times now. This is my gold recipe for two hungry people. 8 Oz Spaghetti 500 g Bacon 1 medium large onion 4 eggs 1 Cup Parmigiana grated 1/4 Cup Heavy cream 2 cloves garlic Lots of black pepper
It tasted great, my kids loved it. I put a little too much cheese the first time but i would recommend this recipe.
This was a fantastic meal. I made some small adjustments: instead of guanciale, pancetta or bacon, I used smoked sausage. It came out real good. I didn't have the Peccorino-Reggiano cheese and used regular Parmesan cheese instead. The sauce came out a bit watery from leftover pasta water and didn't make it a bit. But I would make it again with the bacon and the Peccorino cheese.
Love, Love, Love! Tonight I only had medium eggs so I just added an extra yolk and it came out terrific! I also only use Pecorino Romano (Locatelli) as it's my favorite and pancetta as that's all I can find in my neck of the woods. Everyone loves it. It's a go-to recipe in my house.
This was received very well by my family. I'll definitely make it again. I also used onion, about half an onion chopped small. Unfortunately I only had regular smoked bacon but it still was tasty. The rest of the ingredients were as directed.
No changes will make again.
No changes and it was very good and tasty. Easy as Chef John stated.
I loved this recipe! I added the yellow onion as recommended by some. I could not find the guanciale, so I used 3 oz. of Pancetta and some bacon. It was delicious!! My hubby wants me to cook it again!!!
I will be trying this recipe again, because the flavor was there, but it was soupy and didn't at all resemble the photo. I double checked the recipe when I had all this sauce. It did indeed call for 1 cup pasta water, next time, I will add a little at a time, or just 1/4 cup or so. I only added 1/2 teaspoon of pepper and it was more than spicy enough with that small amount. I guess it depends on the amount of heat that you like. As I said flavor was great, otherwise. My husband enjoyed it very much, I just would have preferred it to be drier.
We make this dish often as it is so very reminiscent of a holiday in Rome.
We used pancetta and it was delicious.
Made in a pinch with bacon and half the amount of parmesan and reggiano. Can't wait to try with the full amount of cheese! Used HALF the amount of pepper and it was peppery enough!!
Little dry for me added more pasta water
This was exceptional and so easy. I substituted left over pork belly (Chef Johns recipe) and it really added a richness and flavor layer to the dish.
This is excellent. I will make it again.
This did not turn out as I think it should have. It was tasteless , bland and perhaps too much pepper.
i read some of the reviews and i decided to add half a can of cream of chicken soup because i didnt want my egg sauce to end up like scrambled eggs...i also added boullion cubes to the pasta water to add flavor...tasty :)
Excellent recipe! The turkey was so juicy, even the white meat, and terrific flavors! Would definitely make again!
I used uncured bacon because that's what I had. Even with that, this was very good. I will find Pancetta next time and maybe back off on the pepper just a bit for my taste. Having said that, it was very, very good.
Very nice. I also added oregano and chilli flakes.
This was so good and quick and inexpensive. Made enough for 2 servings. I did make some changes. Used 6 slices thick sliced smoked bacon instead of guanciale. Added 1/4 cup diced sweet onions and 2 tbsp diced red bell pepper to the bacon. Didn't have romano or fresh parmesan so I used 1/4 cup grated parmesan. I also added a little milk for extra creaminess. At the end, I did constantly stir over low heat the entire pasta dish to make sure the egg was cooked enough (personal preference). Also only used one egg. Will definitely make again. Next time I'll try it with fresh parmesan and romano. Yummmm.
My dish look marvelous and tasty! Thanks, Chef John Besh. R. Winn
Yum! Easy, affordable, delicious. We use bacon but otherwise follow the recipe.
Great recipe. Loved it as written. Will definitely make again
This recipe was good/okay. It was a decent meal, but not on par with Buca di Beppo or what I've had in Europe. Nice try, but I'm still looking for a great carbonara recipe.
This was so easy to make and wonderful flavor! After reading some reviews I did set aside a little bit of the pasta since some said it was too much. Glad I did. I also mixed the eggs and parmesan cheese together before adding to the pasta like one person recommended (thank you). Hit with the family. Never made before but I will again!
This is great just the way it is.
Be sure to make enough for everyone to have seconds!
Yummy and easy. DH made it and followed the recipe using bacon. So good. Thank you Chef John.
So simple. Family loved it. IWish we had a real Italian market for Guanciale. Making my own. Know it will be better than what was prepackaged.
It was a very nice meal and really quite frugal. My 6 year old granddaughter ate 5 helpings of it. I served it with asparagus. The perfect easy dinner.
Loved this! Easy and delicious!
We are a family of four so I doubled the recipe. Sautéed yellow onions in EVO first about 10 minutes then added frozen shredded chicken, seasoned with cracked pepper, then added jamón serrano, then pre cooked thick bacon from breakfast morning to make it more hearty for the hubby. I also boiled pasta in low sodium chicken broth and a bit of water. Added some salt to the chicken broth but not too much as the jamón and bacon is salty enough for our taste. I used the spaghetti pot to mix up the rest off the recipe and the egg and cheese mixture thickened up perfectly with the broth reserve. This was loved by my entire family which is a rarity. I will definitely be making this simple yet delicious dish again. Try it, you will not be disappointed.
John, it came really good. Thank you!
I don't care for this dish, but the GF loves it... so I make it all the time. Some tips: if you boil the pasta in less water it's more starchy and helps the sauce, but he sure to stir the pasta enough to prevent sticking. I doubled this recipe once and wasn't happy with the results, don't know what happened. You can add a lot of cheese to it, I actually never measure the cheese. Go easy on the pepper. We've made it with pancetta and bacon, and actually prefer it with bacon. Go easy on the pasta water, I fill my 2c measuring cup before straining the pasta. Then add ~0.5c, adding more just if needed. I have made it with 3 eggs for a little more sauce, it was alright.
Yummy and easy. I did ad minced garlic and cut up asparagus bites to the bacon after it was done cooking then followed directions the same the rest of the way.
My wife and I really liked it, but it was way too peppery as is, and my wife loves spicy food. Next time I'll make it with half the pepper.
I followed the recipe for four people but actually fed 6 people. Instead of guanciale I used thick bacon the same way. I set browned chicken strips over top of each serving, sprinkled cheese and added cherry tomatoe slices and a fresh basil leaf. Beautiful!!
I have made this several times now and sometimes it would be perfect and other times it would be grainy. Looked as if there was curdled milk in it. Took me a few times to realize what it was. You CANNOT use the container of parmeson cheese. You know what one I mean, it's on the shelf around the jars of spaghetti. It doesn't melt. You must use fresh parm and fresh romano. When done right, this is delicious, fast and easy. Oh, and I also use bacon just because I ususally have it on hand. Sometimes I will wilt spinach into it. Nobody really even notices. Thanks Chef John
Oh, boy! This recipe turned out great for me! I was going to add some onion and garlic to the bacon - yes, I used 2 strips of bacon - but got side-tracked. I did take another lady's suggestion to use only the egg yolks and a few Tblsps. of water to the egg and cheese mixture. Next time I'll try to add some onion and garlic. Will definitely make this again.
Pretty darn good, but not the best pasta ever.
I use 3 egg yolks- creamier sauce and the dish tastes the same as in Rome. Yummy!!
This was so easy to make and I love that I didn't have to use cream or half & half! Very flavorful and easy to make!
Really enjoyed this recipe! I subbed bacon & regular old grated parmesan & doubled for 4. Thought the pasta water to deglaze the bacon pan was genius - a nice sauce without cream. Definitely a do-again recipe. Thank you Chef John !
This is one of those dishes I treat myself to when I crave comfort food. Rich creamy, eggy goodness with bacon no less!!! What's not to love. My wife is not as enamored with it as I am but it is awesome. I will tell you I actually use WAY more bacon and cheese that the original recipe and in my world....you can't use to much. I like to crisp up several extra strips and crumble it up right on top before I serve it.........
First time...too dry, second time scrambled the egg mixture...next time it will be perfect. Also it really does need the pancetta, bacon is a sorry second.
Tastes like a million dollar chef recipe, but is super simple to make. Most people have only had the red sauce spaghetti and meatballs, and are pleasantly surprised if you serve them this. This recipe is modification friendly. I always add ripe olives, capers and a good flavored sausage. You can add Canadian bacon If you prefer, or regular ham. If people don't like this dish, they don't have taste buds -- It is quite luscious.
This is the second time I've made this - first, without the pasta water and second, with. It's delicious either way - I really enjoy watching Chef John's YouTube cooking classes - everything he prepares looks delicious and everything is uncomplicated!
I learned how to make Carbonara while in Europe. This was not it. I followed the instructions to the T. This was the most awful tasting Carbonara I have ever had. For individuals that learned how to make Carbonara while in Europe do not try this recipe. It also was more difficult than any recipes I have used to make Carbonara. It usually is a pretty quick throw together meal.
Love this, great flavor!
really liked this as I try to stay away from creme sauces. Only change i made was leaving the bacon crunchy by folding it in last. yum!!
This was my first time making Spaghetti alla Carbonara. It helped to view the video beforehand, also to read the reviews. I made it as per the recipe except I added a handful of finely chopped kale. I also tempered the eggs with a little of the pasta water, but I don't think that was really necessary. Easy to make and delicious. My husband particularly liked it - he told me that black pepper helps to reduce triglycerides. Wow - yummy and healthy too! UPDATE: Made this again and added small cauliflower florets and 1/4 cup diced tomato. Even more healthy, and again, yummy. :)
I followed the recipe to a tee and it turned out fabulous the very first time! Didn't have guanciale, but I did have thick bacon. But don't skimp on the cheese - get the good stuff. I think that made all the difference.
Yum. I made this the other night for my husband, and his best friends. They think I'm a good cook (eh) so I don't really believe them when they rave, but that night I did. It turned out really well, even though I used regular bacon. I added chicken strips to the dish that I had floured and fried in bacon grease. Not the healthiest meal, but when I want to throw caution to the wind again, I'm making this.
Absolutely, delicious! My only change: As a garlic lover, after the pancetta was slightly crisp I added 2 minced cloves for a quick sauté. All else was made according to Chef John's instructions, and my husband and I loved the results! Thank you for another great recipe!
Liked the sauce, just added fresh sweet peas.
Made it with fettuccine and smoked ham hock.
easy, quick and delicious comfort food. I used bacon. my kids did not love this due to the black pepper, but I like black pepper. a nice change from how we usually eat spaghetti.
Made it according to the video recipe and it was DELICIOUS! I think I overcooked the pancetta a bit. Next time I will remove i from the heat a bit sooner, but I will definitely make it again. Such a fancy seeming dish, but very easy to make.
Chef John makes it very easy with his instructions.
I made it. Delicious. I added some chopped garlic , chopped shallott, and a dash of dried oregano and basil.
Best and easiest Carbonara I've ever made...and most authentic! I followed the recipe exactly...except I doubled it. I used pancetta and bacon mixed, and I can't think of one way to improve this recipe. One note, use a large enough Dutch oven to allow easy tossing of all the ingredients at the end when allowing the sauce to thicken. Will make this comforting dish over and over. I love Chef John's recipes!
Made this last night, I added red pepper flakes to it, omg it was awesome!
This was just “okay” as far as Chef John recipes go. First off - who on earth adds OIL to the pan to cook bacon (or guanciale)?! I did as advised and predictably wound up with several spoonfuls of oil and fat I had to trash before adding the pasta water. Yuck.
This was pretty good, but had kind of a heavy taste which detracted from it.
Thank you for this recipe! I tasted authentic carbonara while on a trip to Italy and I ordered it at least 6 times while I was there. No matter where I ordered it from Rome to Milan, it was made just like this recipe. When I got home, however, I have never been able to get it in a restaurant where it was as good. In the US, they like to add a cream sauce that frankly ruins the dish! I think of it as "bacon and eggs pasta". Yummy!
Wonderful dish. The video helped a lot also. Added chicken and peas to it (also like adding veges to dishes since my young boys will eat them!) and my husband loved it too. I doubled the pasta but did 3 eggs and eyeballed the water (which I added to the egg mixture to help "cook" it) and it was about 1 cup water that I used. Also I did about 4 oz bacon and about 3-4 oz of pancetta.
I've always been intimidated to make Carbonara but after watching the video I thought, "Well, I can do that!". ;) So, I followed the instructions to a tee and the dish turned out beautifully! I used smoked bacon and the smokiness was a little strong as Chef John mentioned in the video, so next time I'll either use less bacon or try to find the Italian-type. Regardless, it was absolutely DELICIOUS and hubby-approved so a definite keeper. Thanks for a fantastic recipe Chef John! :)
This was a great recipe although I wasn't a huge fan of meat. I will probably make it next time without it.
I wanted to use up some nice prosciutto that I had on hand, so I rendered that with some onion and garlic (as other reviewers suggested). I added reserved pasta water to the pan like chef John suggested, but I also whisked about a half cup of the pasta water in with the eggs &cheese as another reviewer suggested. (It made sense to me to temper the eggs a bit to help avoid scrambling them in the final step). I then added the pasta to the sautéed ingredients & slowly added the egg mixture. It was a little runny at first, but I kept stirring it over very low heat until the excess water evaporated. The results were fantastic! Very tasty, Chef John. Thank you!
This was a pretty good basic recipe--everyone liked it (me, Daddy, and the 3 1/2-year-old!), and it is a GREAT way to use up eggs without feeling like you're eating eggs. I only made one change--added some thinly sliced onion (one smallish onion's worth) that I sauteed in the bacon fat--and it was lovely even though I did not give my sauce quite enough time to thicken. I would recommend using the hot pasta water to temper the eggs first if you're having trouble not curdling them. Next time we're also going to try adding greens of some kind, and in the summer will probably drop in some fresh tomato as well. Overall, very good, very kid-friendly, and fairly easy, though you do have to understand how to avoid curdling egg mixes as you heat them.
I made this as called for and as I was put the cup of reserved water in I new it was going to be too much. I read the comments and haven't seen any other complaints but mine came out too watery. I will try using the full 12 ounces of Spaghetti next time or adding the water as I mix the egg mixture in. Didn't have the flavor issue some others had at all.
I used bacon... (2 cups) with an entire box of Rotini noodles. So upped the other ingredients accordingly.. then added whipping cream, white wine, onion, mushroom and of course garlic. I also used chicken broth instead of "pasta water"... My fam said it was restaurant worthy...