Was looking for a quick dinner with pasta but didn't have any meat in freezer to cook. Saw this & remembered I did have panchetta (Italian bacon) so I used that instead of Canadian bacon. I thought it was quite tasty & would make it again. I used frozen spinach which I cooked first, drained and then wrapped in kitchen towel & squeezed out excess water. Here is a little trick I learned from Rachel. When using frozen peas to go in to pasta just put them in your collender & pour pasta over the peas. This actually cooks the peas and keeps peas from being over cooked. Just thought I would pass it on.

Wasn't expecting this to be so good, oh an it was...The onions just melt into the sauce. The only thing that I could of done to make it better was to add more bacon.

Sherry, carbonaro keeps getting further and further away from the original sauce. It was first made by the carbon makers in the hills around Rome, their wifes would pack pasta and raw eggs for their lunch, when they put it together, bits of charcoal wouldfall into it. Carbonara was just hot pasta and raw eggs.

@Bob C, I'm sure you're right, however I've seen/had carbonara in many restaurants and never did it call for raw eggs!

Sounds like Bob C is more of a History buff than a cook. Even stuff associated with Chef Ramsey doesn't have raw eggs and pasta for this recipe...