Reviewed: Jan. 31, 2007

This recipe was fine, but nothing special. I didn't salt the pasta water and I always use unsalted butter, so it didn't turn out too salty, but I did cut down on the ham a bit and I rinsed the olives before adding them. Finally, about "essentially raw eggs": they're fine. They're used in Greek cooking all the time, and what do you think mayonnaise is? You just want to make sure they're fresh. If you're still worried, then buy organic eggs, but I grew up eating "essentially raw eggs" and it never hurt me!

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Cooking Level: Intermediate

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Reviewed: Jan. 31, 2007

Very Tasty but one question where are people gatting the 'essentialy raw eggs' bit from the recipe says no such thing it says add them over a low heat- so they are getting cooked aren't they.

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fi26

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Reviewed: Jan. 31, 2007

This is good but much better with ham frozen green peas cream parmesan cheese and garlic. Also a great substitute for the ham is sliced sweet or hot Italian sausage.

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PHILHERB

Cooking Level: Professional

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Reviewed: Jan. 20, 2005

This recipe had a lot of potential, but I have a few problems with it. One, echoing a previous reviewer's comments about the "essentially raw eggs", the recipe didn't specify how long the eggs actually cooked. For another, the recipe seemed to have too much ham in it (and I do like ham). Third, the whole thing was too salty for my taste, so people may want to use unsalted butter, not salt the spaghetti, etc. I'll probably make this again, with a few minor changes.

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SPOOTY

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2004

I actually cooked the eggs, as the recipe says to do (on low heat so they stay soft, but are still COOKED), and the results were wonderful! Great recipe!

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CANDUS_P

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Reviewed: Jun. 17, 2004

I'm only giving this recipe 3 stars because I'm not so sure the essentially raw eggs are completely safe to eat. I have 4 children and was leary at letting them try this dish. I personally loved it but food shouldn't make one worry so!

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MIRABLUE

Cooking Level: Expert

Home Town: Oswego, New York, USA

Living In: Clay, New York, USA

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Reviewed: Nov. 21, 2003

Tried this recipe tonight. Loved it. Definitely a keeper for those busy nights I need supper quick.

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devans

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Gladstone, Michigan, USA

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Reviewed: Feb. 11, 2003

This recipe was delicious and easy. It seems like a version of Carbonara, however it was not too greasy. I used only 2 Tb. instead of the 1/4 cup and it turned out great. Thank you!

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MELBELLE

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Reviewed: Jan. 31, 2003

I made this only because I wanted an easy and quick lunch recipe for my family. I'll be honest, I don't get what the eggs do to this dish but the results were good. I personally don't think this dish is "special occasion quality" as the result is just a fancier version of buttered noodles and it certainly isn't very "Italian" but we liked it well enough. I used rotini noodles, 1/2 TBLS dried parsley and used a jar of diced pimentos in place of the olives. I'd make this again when in a time crunch.

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