Spaghetti alla Carbonara

Only pancetta, the cured but unsmoked Italian bacon, should be used in this famous pasta dish from Rome. Pancetta is made from the same cut, pork belly, as the more common bacon, but it is salt-cured instead of smoked, giving it a subtler taste. Smoked bacon will overpower the delicate flavors of this dish. Look for good domestic brands of pancetta at delicatessens and Italian markets.
Average Customer Rating:
5 out of 5
5
 out of 
5
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Spaghetti alla Carbonara
Review 1 for Spaghetti alla Carbonara
5 out of 5
5 out of 5
GourmetMama
,MN
Fergus Falls, MN
January 4, 2013
Ability level:Intermediate
Cooks for:6 to 10 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Family Favorite
January 4, 2013
This recipe is perfect! I've tried several carbonara recipes and something is always off, this was just right. My little kids loved it and so did my husband. We will be making this one again and again.
Pros: Quick, Kid-Friendly, Appearance, Will Make Again