Extremely tasty, but as written, there is not enough sauce, even for an "Italian" dish. (Americans tend to have more sauce in their pasta dishes, whereas Italians use just enough to coat the pasta and no more. Typically, anyway.) Double everything but the pasta and salt (unless your bacon is low/no sodium, in which case you may want to double that, too) and it's perfect. Don't forget to stir the bacon in at the same time as the pasta! Also, we tried topping individual bowls with different cheeses. Parm is good, but a good feta is awesome.

Reviewed On: Nov. 8, 2009

I used 2% milk instead of cream because that's what I had, and it still worked beautifully. Also, I'm not a fan of the herbs used, so instead, I tried a tbsp of dried thyme added with the chicken stock and it was spectacular. Best potato soup I've ever had. And I found that cheddar cheese was too much, it was fine as is. But maybe next time I'll try some grated parmesan. That could be really good.

Reviewed On: Jul. 24, 2009

Very tasty! Not quite like takeout, but worth making. I did add minced garlic, and that was quite good. Will make again, perhaps with a little less sesame oil to adjust the flavor and light sodium soy sauce to control the salt intake. Possibly make the rice with low sodium chicken broth? That could be tasty. Overall, though, good recipe.

Reviewed On: Jul. 24, 2009