Reviewed: Aug. 6, 2011

this was pretty tasty. I appreciated the ease of jarred sauce. It didn't take away from the taste or my feelings about it at all. I really did like this and my family LOVED it because we have only had this out lat $15.95 a plate. I did add a few things to make it a little heartier, peas (I used frozen) and small pieces of white meat chicken breasts. Also used double the panchetta but had to add some left over bacon grease to really bring it together. I used penne so the sauce would fill the tubes. That was great. This was quite easy and I will positively make it again. Thanks for the starter ideas.

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6 users found this review helpful

Reviewer:

trish&jeff

Cooking Level: Expert

Home Town: Santa Clarita, California, USA

Living In: Danville, California, USA

Reviewed: Jun. 19, 2011

this recipe is difficult to make sure the egg gets cooked enough, but not scrambled. Add mushrooms and use turkey bacon instead of pancetta... still has an odd taste when reheating.

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5 users found this review helpful

Reviewer:

Heather

Reviewed: Mar. 8, 2011

Just tasted like pasta with alfredo sauce. Will not be making it again :(

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8 users found this review helpful

Reviewer:

Lindsey

Cooking Level: Expert

Reviewed: Feb. 1, 2011

No, it's not an authentic carbonara recipe, but that isn't a reason to rate it low if you haven't even tried it. This was easy and delicious for a quick week-night dinner. The eggs added some protein to the meal in addition to thickening up the sauce and giving it a flavour that is closer to a "real" carbonara. We all enjoyed it very much. Thank you!

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15 users found this review helpful

Reviewer:

KAITCH

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 21, 2011

This was a little more work than I like to do for a weeknight dinner. I did use the pancetta and it gave the sauce a greasy taste. I was not happy with this one. Sorry

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11 users found this review helpful

Reviewer:

elilly

Cooking Level: Intermediate

Living In: Warwick, Rhode Island, USA

Reviewed: Jan. 17, 2011

I made this as described the first time (but with standard bacon) and found it alittle bland. Made it a 2nd time with thick pepper bacon, and added cut up fresh spinach and sliced mushroom and it was fantastic.

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16 users found this review helpful

Reviewer:

zstoney

Reviewed: Jan. 15, 2011

Since this recipe was submitted by Classico, of course they'll use their own sauce. I tried it this way and thought it was really good, especially when your strapped for time.

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13 users found this review helpful