Spaghetti Carbonara

This was really good. I followed the recipe as written, and added some baby bella mushrooms that I sauteed earlier. My husband ate 2 bowls of this. He normally does not care for carbonara. He mentioned that it usually is too rich for him. I think the difference is the lack of cream. It really gives the dish a lighter taste. I will be making this often. Thank you Mark!

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Excellent recipe. No proper Italian recipe uses cream. (Ask the Silver Spoon -- the cooking bible of italy.) I like adding peas, as well. And as much bacon as I can get away with! :)

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This was very good. My children really liked it. The only change that I made was that I had to combine the pasta with the other ingredients in the larger pan that I had used to boil the pasta--simply because my skillet was not big enough . I first added half the pasta to the skillet with the onion, bacon, and wine mixture and then mixed that mixture into the remaining pasta which I had returned to pan after draining. I then added the egg mixture. This worked well. Thanks so much for the recipe. I will be making this again.

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I made this with a really tasty triple smoked bacon (no idea why they triple smoke it but it's good!), fresh pasta and added mushrooms. I agree with the "no cream" argument. The directions were excellent. I had to simmer the sauce after adding the wine for a good 10 minutes because of the extra liquid from the mushrooms but other than that, followed the directions to the letter and the sauce had the right amount of "body" to it. Just creamy enough but not overpowering. By the way, I'm not a great fan of pasta but I made this to test it out for my cooking class. The fact that I really enjoyed it says a lot!

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The recipe sounds fantastic. Although, a purist might say that shallot and onions are not part of the carbonara dish (Nor is the parsley...) True carbonara doesn't have those things. But, let us not tell anybody :D because I also use garlic on mine and that is not part of the carbonara either but since nobody is looking... :-) I would also consider not adding oil to the boiling water as it prevents the sauce from sticking to the pasta... As a matter of fact, skip it and you will be fine... I absolutely applaud you for not adding heavy cream to the dish! CLAP! CLAP! CLAP! CLAP! CLAP! That alone earned you my five stars... Again: CLAP! CLAP! CLAP! CLAP! CLAP! Ah! I use a mixture of 1/4 of Pecorino Romano and 3/4 of Parmesan cheeses on my list. In regards to the white wine I use Chardonay Santa Alicia [ Yes, I am very frugal but this wine is fantastic and works terrific with this dish... ]

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Tasty and easy to make. I used prosciutto and bacon so had to cook the bacon a bit longer than the prosciutto.

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