Unlike a lot of recipes out there for spaghetti carbonara, this is the true Italian recipe from an Italian! You can't get more authentic than this recipe! Note there's no cream, just eggs, and Pecorino Romano cheese is used, not Parmesan.
If the egg mixture becomes too thick, add a little of the cooking water from the pasta to dilute the sauce. But remember, the eggs should never be scrambled!
I've made this before and I will be making it again very nice - 13 Jul 2016
I used bacon and I added a quarter cup of cream and a cup of peas. Turned out great. - 25 Aug 2018 (Review from Allrecipes US | Canada)
I have never made anything like this until tonight. Even my pasta picky daughter liked it. Super easy to make, Next time I will probably add some fresh peas - 09 Mar 2018 (Review from Allrecipes US | Canada)