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Having many carbonara recipes from which to choose, I chose this one because (1) it's easy and (2) I've never made an Oliver recipe I didn't like. Used fresh locally made fettucini pasta and the crowning touch was substituting fresh smoked lamb bacon from a local farm. Very rich!! Actually too rich for me with the lamb bacon but my husband greedily served himself thirds. Fresh mint from our garden and I would have tried spring peas but forgot to buy them at the farmer's market (organic frozen peas instead). A clove of fresh garlic minced was thrown in with the whisked eggs and we tried a combination of Pecorino Romano and Reggiano-Parmigiano. Use the *best* quality ingredients for this recipe. Reviewed for Down on the Farm photo tag game.
This is a delicious recipe and easy to prepare. As I am "pregnant" and cannot take chances with eating eggs even remotely raw, I opted for the safe route and microwaved the milk/egg mixture for 30 seconds before adding to the hot pasta. It still turned out smooth and creamy. DH and I thought the amount of sauce was just right, but the flavor was lacking a little something. We added 1 tsp. garlic powder, and that seemed to do the trick. My 1-year-old DD gobbled her portion, licking her fingers all along the way. DH and I agreed this recipe would serve more like six than four people. We divided the pot into quarters and could not possibly finish our portions. Left-overs for dinner tonight! Yum! (Made for AUS/NZ Recipe Swap #38)
Great, simple recipe. I took advice from one of the other reviewers and added a clove of finely minced garlic to my egg/cream sauce. I also added zest of one lemon - perfect for carbonara.
This is the most tasteless recipe I have every made in my life. The ingredients have no creditability there are no herbs that could possibility hold it together.....typically English cooking ,
Carbonara with green peas and cream doesn't sound italian at all
Terrible instructions...totally un-italian. Mint? cream? Uncooked pancetta?
Simple and delicious. Well loved by all.
This was delish! Easy and quick to make to with what I had on hand. I made it with the following slight changes: used 8 slices of thick bacon (all I had), used half and half instead of cream, while cooking the bacon, I added a cupful of chopped fresh mushrooms, I also added finely chopped fresh garlic to the egg mixture, and I didn't have any mint but used fresh chopped green onions instead. Can't wait to make it again!
Loved this pasta -- so deliciously rich with the cream and bacon. I served this dish along with a salad and some tomato bruschetta -- sooo good. The only change I made was to leave out the egg and mint and add garlic to round out the flavor. This made a really great dinner. Made for PRMR, October, 2013.
This was very nice, and very easy. I had to use real bacon bits in place of bacon (3 tablespoons=1 slice of bacon), and did not have the mint, but other than that, and other than adding some garlic salt, I followed the recipe.