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Total Reviews: 4

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  • on January 04, 2014

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    I thought this dish was excellent. I don't know why anyone would think it wasn't tasty. I am an average cook and found that the egg yolk at the end of the preparation was unique and the entire dish was simple yet absolutely flavorful. Now when I order carbonara at a restaurant I ask if they can top it with an egg yolk. Delicious!!

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  • on May 21, 2013

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    no it was not tasty at all...I thought it was quite unedible!!! Lacked taste, flavor, and seemed to lack ingredients!!! I'm an excellent cook and followed the recipe to the letter and still came up with a very unpalatable dish! Very disappointed!

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  • on February 29, 2012

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    LOVE THIS!! Made it for a dinner party and WOWED them...very simple and just so good. Love it with the Pecorino and heavy on the fresh ground pepper. I used crispy pork belly, and added peas! I love the pop of green in there. Agreed that the raw yolk nestled on top is essential to the dish!

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  • on May 27, 2011

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    For those considering this recepie, make it. It is outstanding! I have a couple things that I do slightly different and it comes out really well.

    There are deferent types of Pecorino. It is much like Manchego, from Spain, it comes soft and mild, to hard and quite salty. I have used both Pecorino and Parmigiano Reggiano in the dish and both are good. For wife and I the egg count is 2 whites and one yolk in the mix and a yolk on top each. Don't skip the raw yolk it makes the dish, trust me. I find that one yolk in the whites mixture really helps in thickening. You may also find that letting the Carbonara cool just slightly while tossing it in the pan will help thicken. The dish is quintessential Italian. David Rocco rules!

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