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|Calories940Calories from Fat410|
|% DAILY VALUE|
|Calories from Fat410|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Kris Anselmo 8 months ago
Def will make this again but maybe add something to spice it up thought it was a little bland
Alexander N. 10 months ago
Fantastic!! Substituted pancetta for the guanciale. Aside from that made the recipe to the letter. Even my fussy 11 year old son devoured it!
Scott Dichter 10 months ago
Super easy and very good, but something was missing. Maybe it was the way I made it
Nate H. a year ago
Need to not include the meat with the pasta until ready to serve - it falls to the bottom and i tough to portion out for service
Jean Vargas a year ago
delicious! added a little pasta water to bacon grease with noodles to cream it up.
Adrian S. a year ago
What a treat. Don’t discount the simplicity of this carbonara recipe. You might fly to Rome to get the real thing but you can come close enough with this process. If you can’t find guanciale, uncured bacon will do nicely. Slow cook the bacon in large skillet to liquify most of the fat. Once crisp break the bacon into smaller pieces. I found that fusilli is also an excellent substitute for spaghetti. Heed the advice given - combine the eggs and pecorino on the side and mix into pasta as it’s being served. Aperol Spritz was a great companion drink.
Carol Danner 2 years ago
We have used the Romanioli’s recipe for forty years; your recipe is just as delicious! Thank you!
Maria-Ana S. 2 years ago
It was excellent and very easy to make