Comments on: Recipe : Carbonara sauce

By: Paul

Paul — Mon, 14 Feb 2011 09:27:29 +0000

PLEASSSSSSSE. There is NO cream in traditional carbonara and as for stating cheese optional!!!! Parmasan or peccarino is the base of the sauce, it’s like saying don’t use eggs!!!! All you need is onion, garlic, bacon, cheese and eggs, this makes a very creamy sauce and the addition of cream just makes it heavy and sickly. It never has cream added in Italy.

By: miss arfah

miss arfah — Sat, 16 Jan 2010 13:52:24 +0000

i use chicken chunks instead of bacon n the sauce tasted delish.am ur new fan.

By: Jackie

Jackie — Thu, 02 Jul 2009 15:48:09 +0000

In Italy, we watched a professional chef do his version of Carbonara. Instead of the usual thing of adding the prepared cream sauce to the pasta at the end, he added the pasta halfway. i.e. he did not wait for the pasta to fully cook, removing it maybe 2/3 of the way through. He added the still dripping pasta to the sauce, so that the extra bit of water could very slightly dilute the thick cream because…… the pasta then completed it’s cooking process IN THE SAUCE!

This way the sauce could soak more deeply into the pasta. It was superb.

By: Tea

Tea — Thu, 18 Jun 2009 05:58:41 +0000

hi, I have a daughter that is allergic to eggs… so everytime we have cabonara she can’t have any… and she complains…”why i cannot eat?”

I found that if i use just cream, w/o the eggs, she still has the same reaction as with the eggs… is there any cream w/o egg contents in them?

By: ceeejaay

ceeejaay — Sat, 21 Feb 2009 02:44:02 +0000

we have a fellowship tomorrow at our church and we are assigned to bring pasta and i thought of bringing carbunara and i saw your recipe.. its so easy but what i know i need to add some flour to make it sausy a bit and garnish it with black pepper and green onions.. its great.. hope to see more of your pasta recipes im fun of cooking pastas..