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Sfoglia's Spaghetti Carbonara

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This delicious pasta dish is courtesy of Ron Suhanosky.

Source: The Martha Stewart Show, January Winter 2008
Servings

Ingredients

Directions

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How would you rate this recipe?
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  • HallieNacht
    8 FEB, 2008
    This is such a great pasta dish. One of the few things my husband loves to make for us. The warmed plates is definitely an important step to make it great! We like to add peas sometimes for a bit of color and texture. We also substitute thick cut pancetta for the guanciale.
    Reply
  • ogee
    28 JAN, 2008
    Guanciale is the fatty cheek of the pig.
    Reply
  • msmorphy
    28 JAN, 2008
    I haven't ordered this in years, since I lived in Chicago,1980 and Boston 1986. I have seen it on menus here in Seattle, I'll have to order next time dining out. Also now I can make it.
    Reply
  • graceberry
    25 JAN, 2008
    This was the BEST carbonara that I have ever had. I couldn't believe that it would be this good without using cream. I used pancetta instead of guanciale, which is not available in my small town. Thanks so much Martha for having Chef Ron Suhanosky on your show and my thanks to him for sharing this fine recipe.
    Reply
  • MS12464347
    24 JAN, 2008
    What is guanciale?
    Reply
  • gioloria
    22 JAN, 2008
    Add the eggs after the pasta Tried it with prosciutto and worked out great
    Reply
  • dottie6117
    22 JAN, 2008
    During the demostration, I thought the chef added the drained pasta to the pan, then the egg yolks after which he quickly stirred them so they wouldn't scramble. The printed recipe shows this step differently. Which one is correct or does it make a difference?
    Reply
  • phibi
    21 JAN, 2008
    Me neither, but you can have bacon or pancetta, delicious....
    Reply
  • Krewson
    21 JAN, 2008
    I don't usually keep guanciale in my pantry. Is bacon a suitable substitute?
    Reply

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