Comments on: Spaghetti alla Carbonara

By: games

games — Fri, 03 Feb 2012 01:50:05 +0000

games…

[...]Spaghetti alla Carbonara – Italian Chef Blog[...]…

By: Chef TJ

Chef TJ — Sun, 02 Oct 2011 21:04:28 +0000

I came to this site looking for authentic Italian recipes. Although this isn’t one, and I did find one on another site, I truely appreciate you mentioning that it isn’t authentic. I hope you keep that up when you change a traditional ingredient.

By: I love pasta

I love pasta — Thu, 31 Mar 2011 14:09:45 +0000

Another carbonara is pasta, peas, bacon,double cream and cream cheese. finish it off with parmesan cheese.

By: pasta maker

pasta maker — Thu, 10 Mar 2011 10:06:24 +0000

Unbelievable never even had this before but I have been making fresh pasta lately so I thought go a head and organize the ingredients and it was off the charts. Ever single bit was amazing. The only thing I would do differently is not salt the water and keep the pancetta amount to 1/2 lb. instead of the 5/8 lb

Mama mia! Gracias!

By: Nick Floyd

Nick Floyd — Tue, 30 Nov 2010 01:08:12 +0000

I love to make and eat pasta.

By: TESOL Certification

TESOL Certification — Tue, 16 Nov 2010 03:11:29 +0000

How I love Carbonara and white sauces! Just love to add more and more cheese to it. Makes me want to cook this dish for dinner tonight! I’m skipping the mac and cheese!

By: Tom

Tom — Tue, 03 Aug 2010 00:57:42 +0000

This was incredible. My only experience with Italian cooking has been a lasagna my grandfather taught me to cook, but he was French-Canadian. After making this for years, with varying results (sometimes, to my tastes, very good results), I decided on Sunday, on a whim, to begin learning how to cook real Italian food (my wife is 25% Italian, and I, like my grandfather, am 0% Italian). This wasn’t the easiest on my first try, but it turned out great. Thanks so much for the recipe! This is going be in regular rotation for my family.

By: Happy Mom

Happy Mom — Fri, 16 Jul 2010 00:50:06 +0000

I don’t care if it’s ‘authentic’ or what You call it – I call it deliciouso! My son made it for me last nite for my B’day – & I thought it was great!

By: Phil Torre

Phil Torre — Thu, 15 Jul 2010 14:49:01 +0000

Hayls, the word “authentic” is not used anywhere in my post. As a matter of fact I am very clear in my post in stating that the recipe does veer away from the traditional and some people may take exception to it. There is no false advertising going on here. I find it odd that people would respond to a post that says, “Those ingredients may not be considered traditional” by pointing out that those ingredients are not traditional.

Chef Jerry does make a good point that my staunch stance against using cream is somewhat hypocritical. My stance on that was more of a reaction to variations I have seen where cream is the main ingredient.

This web site started 10 years ago as a way for me to share my father’s recipes, and has grown to become more of a resource on Italian food in general. In cases such as this where I am presenting a recipe that does stray from what I know about the traditional recipe, I make that clear, like I did in this post.

I stand by this recipe and I have no problem calling it Carbonara.

By: Hayls

Hayls — Thu, 15 Jul 2010 13:59:05 +0000

agreed….this is not authentic. I assume this is a US receipe rather than Italian. Italians would never waste the egg white, so the whole egg is used….only the tuscans use onions and obviously authentic carbonara is from Lazio & most importantly there is no use for chicken broth – the salted pasta water & fat from the pancetta is used to keep the sauce moist. If a receipe is such a variation from the original then perhaps the word ‘authentic’ should not be used. Instead any of you wanting an authentic carbonara receipe – visit Lazio!