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Spaghetti Alla Carbonara

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Recipe photo courtesy of DAVID M. RUSSELL
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177
  • MS12334571
    4 JAN, 2017
    I like to add a bit of red pepper flakes along with the garlic. It gives a little kick to the taste. I have also added juice from half a lemon to the cream, egg, and cheese mix, rather than lemon zest at the end. Tastes delicious!
    Reply
  • m_medina-riosh
    3 MAR, 2016
    My wife and I live in a little town just north of Rome where they take food very seriously, in particular the Cucina Romana. One thing we've noticed is food is subjective, it's nothing more than nostalgia and availability. Guanciale/Pancetta/bacon/Pecorino/Parmigiano it doesn't matter, just use what best that's available to you. We wrote a piece about the origins of Crabonara if you don't mind http://viamedina.kitchen/blog/2015/6/19/a-concise-history-of-carbonara
    Reply
  • becauseican077
    30 OCT, 2013
    I have made this using several different recipes, and Martha's is by far the easiest, and most delicious.
    Reply

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