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Johanna
My guess is that 1/2 cup of pasta water is TOO much. Most carbonara recipes call for gentle, slow addition of a few tablespoons of pasta water...
Bobbie Goeden
I could see how you could end up with a thin, eggy mess. I might try reserving some of the pasta water and, after adding the pasta to the skillet (and off heat), add the eggs directly. If you need to loosen it up at that point you can add pasta water a little bit at a time.
This recipe sounds delicious though and I can't wait to try it :-)
stellaps
I used radiatore pasta to really grab the sauce and threw a package of pancetta in with the asparagus. I thought it was fabulous! May even make it again before the asparagus gets tough.
liz
I used whole wheat chiocciole, and doubled the garlic (because I always double garlic in everything, especially when using imported supermarket garlic). Added a big handful of arugula at the end of sautéing the asparagus because I didn't have quite a pound. Used heaping teaspoon dried tarragon instead of fresh and mixed it in with eggs and pasta water. Kept the heat on super low when adding egg mixture instead of turning off fully. Turned out delicious!
KAS in YVR
I made it as written with the exception of adding some crisped prosciutto. I'm going to try it again with spaghetti. The penne is too dense and overwhelmed the delicate flavour of the sauce.
Mere
I have a suspicion that those who found the amount of pasta water too much may be using a very different sort of pan. It works well in something heavy bottomed that holds heat, but my trusty aluminum saute pan left things rather damp. I rectified this by putting it back on extremely low heat and stirring vigorously until things coalesced a bit more.I do like this better if you halve the amount of pasta though. I find the ratios in these dishes are often a bit carb heavy.
Denise
Very good. Used angel hair as suggested--part whole wheat, part semolina. Frozen asparagus and some fresh green beans. 3 eggs for for a bit over 4 ounces of pasta and kept the 1/2 cup of pasta water. No tarragon so added a small amount of fennel seed. The sauce was not too thin, nor was there too much. A keeper.
Alison
Adding lemon zest is delicious. 1/2 c pasta water was perfect.
Kyle
This pasta should totally have bacon2 slices give or take?
Kristina
Way too much water added---very soupy and does not come together as a sauce
Lee
I made this with fat asparagus, and 6 ounces of spaghetti. Used the full half cup of pasta water and it was the right amount. It was really good.
lpinny
Made as is and came out great!
ZFMT
After making many other versions of carbonara, I’ve settled on 2 whole eggs and one yolk. Also, I never make 10 oz of pasta—I used the whole box plus a bit of extra asparagus and it was perfect.
enid
I can’t believe how yummy this is. I followed the advice of other commenters and mixed a heaping teaspoon of dried tarragon in w the eggs before combining with the pasta. Actually, it soaked in the eggs for a while. Also, I only added about four Tbsp of pasta water w the eggs, one at a time. Probably used closer to 1.5 or 2 c pecorino. Def taste and season asparagus and pasta at that step.
jaklayman
Made this as is, but poured 1/3 cup of pasta water into the eggs. This was delicious, without any additions. The penne pasta held the carbonara sauce nicely. Use white flour good quality penne, though.
Steve Muni
I used twice as much thick-stemmed asparagus which I peeled, 8 ounces of fettuccine instead of 10 ounces of pasta, and added a fourth egg. Half a cup of the pasta water was a little too much. I had to cook it on low heat for a few minutes. Needs more black pepper than you think and really needs the chopped tarragon. With all that, good but not great.
sfwom1
Not so great. I’d use the kale/anchovy dish and sub asparagus instead of making this dish again.
Dee
I made changes including adding 1/2 lb chopped maitake mushrooms, a baby fennel (both fresh from farmers market) and 3/4 lb bay scallops (from the store, needed to use them!) in the pan, plus twice garlic of course, and a little salt. Added eggs and cheese at end, then quickly reheated before eggs fully cooked. Did not need pasta water. Can be versatile so experiment. Very good!
Jeff
I made this exactly as written, just substituting dried tarragon as I didn’t have fresh and loved it. Raves from my partner, too!
Pressure Cook
Highly recommend finishing this with some garlic toasted breadcrumbs and maldon flaky sea salt. Delicious!
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