Reviewed: Dec. 21, 2006

I liked this. I could get into the yolk sauce (granted, I dumped all of the butter onto the spaghetti along with the eggs!) I used an Italian seasoning blend (the kind that is sold in its own grinder) and extra black pepper and garlic powder. Next time I will use real diced onions for more flavor. I also want to try more vegetables, such as bell peppers or asparagus. Perhaps some cheese as well, or alternatively, sprinkling some lemon juice over the top. Tabasco sauce would also be a nice change of pace.... (I could go on, and on, and on...) --- PS: I forgot to mention how *easy* this is.

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Reviewer:

Beckerkorn

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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Reviewed: May 15, 2006

When I read this recipe, I immediatley craved what I thought it would taste like. I love egg yolk and I love pasta. Unfortunately, this dish didn't do it for me. it wasn't bad, but nothing I'd make again.

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Betty Bites

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Reviewed: Aug. 8, 2005

Sorry, I didn't like this too much. It sounds very European and I was excited to try it! I think it has potential though, I'm just not sure if I like the mixture of pasta and eggs. Thanks so much for sharing though!

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Reviewer:

DWOOD6

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Reviewed: May 14, 2002

This is really good. The egg yolks make a great creamy sauce. I will omit the rosemary next time, however... the texture of it doesnt go with the creamyness of the pasta. Really good!

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