This pretty well my recipe - BUT - NO WAY should these be kneaded so much! Just tuen the dough onto lightly floured surface, pat into cohesive round & press out to size needed, then cut with sharp cutter. Incidentally, for a better rise, after cutting, turn reach round over & place on baking sheet. Den7

Reviewed On: Oct. 26, 2009

I used "Italy - the Beautiful Cookbook" & I think the secret for creamy sauce is as given there:- After cooking the pasta RESERVE 1/2cup OF THE LIQUID. Having cooked the pancetta or bacon & a chopped red chili pepper, mix Pecorino cheese & eggs (it uses just yolks, I use whole eggs) into the reserved cooking water, add a little salt & PLENTY of pepper; tip the browned bacon (with the fat) over the past, then add the egg mixture & toos well. Add parmesan & serve. Delicious. D

Reviewed On: May 12, 2009

I'm sure this is very nice; however the comment 'and it tastes like take-out' boggled my mind! Surely good home-made tastes are the benchmark - not take-out flavours. Take-out should be aiming for "home-made flavour"! D

Reviewed On: Dec. 10, 2008