About this recipe: This is the comforting version of carbonara I grew up eating. Serve it piping hot tossed with extra Parmesan cheese and chopped fresh parsley.
Substitute frozen garden peas for the pine nuts if desired.
I just tried this dish and is really delicious.A proper authentic Italian dish.Thank you. - 02 Jul 2013
Wow... fantastic, indulgent meal! I used this recipe instead of the other carbonaras because of the pancetta, which I think is a step up from regular bacon- especially in this dish. The only changes I made were fyring the pancetta first and then cooking 1/2 an onion, 1 large shallot and 2 cloves of garlic in the drippings. And I omitted the pine nuts just because I don't like nuts in savory-type foods and the salt, as pancetta and parmesan are salty enough already. Thanks KMOMMYZ... good stuff - 01 Nov 2007 (Review from Allrecipes US | Canada)
This is not at all the classic Italian Carbonara. The Real Carbonara is simply 1 whole egg gently beat and added to that 24-36 month aged parmagiano-reggiano until you acheive a thick consistency or how you prefer with a pinch of salt and a twist of fresh ground pepper and of course the smoked pancetta not cooked till its crisp.Then add to that your preffered pasta . We use Tagliatelle egg pasta. This is a true recipe from Parma, Italy. But I am sure the other is nice too but is not an original. - 03 Jan 2010 (Review from Allrecipes US | Canada)