The only problem with the previous review is that the recipe calls for yolks!
yummy and really easy
This recipe is wicked! DH and I both aren't big fans of carbonara, but this absolutely changed my mind! One of the best pastas I have ever had the joy of eating! The white wine and red pepper flakes really top this recipe off! Adding this to the recipe rotation!
just for starters the yolk will not hurt any part of this dish. . ever. . it makes the appearance a bit different as will be illustrated in my photo, but the texture and flavor is just as grand. . In my dish i prepared my carbonara as the recipe stated, only changing a few things. . i added Black olives, capers and used a fatty jowel bacon for more intense pork flavor. Alot more parmesean ; by preference. Thing is now with any pasta dish i prepare an egg is essential. you cannot mess up a pasta dish by adding any part of an egg to it. . for texture and how it will meld all the ingredients together blissfully.
Absolutely wonderful! I like that the recipe uses egg whites instead of whole eggs. Makes it healthier! I did add extra garlic (hubby & I love garlic!) and cut back on the black pepper. The red pepper is a great touch and adds just a hint of spice.
I will definately make this recipe again and again. Hubby doesn't usually like "sauceless" pasta but LOVED this one!
Absolutely delicious, quick and easy to make and tastier than most restaurant carbonara dishes! I added cherry tomatoes with the wine, and didn't add salt as I thought the cheese salt was enough, & used less oil. I also didn't have pancetta or romano so I used grilled and cut-up sausages & a mixture of cheddar and parmesan....yum! I think you could use any combination of cheeses and meat to suite your taste as it's really the garlic, dry wine & yolk that should be staple!
This was our first time eating Carbonara and it was a huge hit with the whole family. I doubled the recipe and used bacon. This was perfect with a salad and bread sticks. I will make this again for sure!
The best yet!!
This recipe is super adaptable to different tastes! For a healthy(er) take, I used turkey bacon, whole wheat pasta, skipped the oil. Next time I will omit the salt when boiling the noodles, with the bacon this was salty enough as is! Thanks for a keeper!
I have eaten and enjoyed pasta carbonara with great gusto in various restaurants over the years. This is the first recipe Iâ€™ve ever used to actually make it and I am very pleased with it. I used ordinary bacon in place of the pancetta with excellent results. My thanks to Happynana for sharing this superb and easy carbonara recipe.