Comments on: Traditional Spaghetti Carbonara

By: Janette

Janette — Fri, 13 Sep 2019 16:59:03 +0000

In reply to robert. Thank you for being a subscriber. You can use the Parmesan you have. Freshly grated is better, but since you already have it, use it. I would not use mozzarella, it is very different to Romano cheese in texture and flavor. The Romano is very similar to Parmesan and is added because it has a more tangy flavor than Parmesan. If you can't find it, I would substitute more Parmesan for the Romano and no mozzarella. Also, if you can't find pancetta, you can substitute bacon. Pancetta is not smoked, so bacon add a smoky flavor to the dish. Enjoy the recipe and please come back and leave a comment and a rating on the website if you get a chance.

By: robert

robert — Fri, 13 Sep 2019 16:30:40 +0000

I just received this recipe in email, i was curious about the cheese, can i use already grated parm in container from kraft? and i have some mozzarella here alrdy, and wondered can i use this instead of romano? if not i will go out to look for romano

By: Chelsea

Chelsea — Fri, 07 Jun 2019 21:00:41 +0000

I first had the most amazing carbonara on a trip to Rome last year. I made your recipe last night and was just as good as I had in Italy, really easy too. I’m going back to Italy this year and hope to find a carbonara just as good.

By: Janette

Janette — Mon, 08 Apr 2019 15:33:29 +0000

In reply to Frank M.. I love the idea of serving this as an appetizer. I've been there and eaten scrambled eggs too. I suppose it's just part of being the cook. Thank you for leaving the comment with your input.