Reviewed: Nov. 1, 2009

This was delicious! The only changes I made were to use garlic powder instead of garlic (only because I was out of fresh garlic!), and I drained all of the bacon grease. I liked it very much as is, but you could easily add peas, or chicken, etc.

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Susie429

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Reviewed: Sep. 23, 2009

It was edible. I don't cook boxed foods and this definitely tasted like it could have been one. The 11 yo was disgusted by it. I finally had to whisk the cream cheese to a smooth texture. It was a bust.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Aug. 9, 2009

This was very good pasta! I used herb and garlic cream cheese, and this combined with the bacon flavour was very tasty. I have tried cream cheese pasta sauces before without being too happy with the flavour, but the cream cheese flavour was NOT overpowering in this recipe. I used penne pasta, and the sauce coated nicely. Next time, I think I will try seasoned chicken in place of the bacon. Yum!

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Katie

Cooking Level: Beginning

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Reviewed: Jul. 14, 2009

Absolutely fantastic! I also tried it a second time but added chicken and yellow bell pepper. Everyone loves it!

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Carrie R

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Reviewed: Jun. 3, 2009

This was very yummy. If you're watching your waisteline watchout. I followed the recipe but sauteed up some onions and diced carrots in butter and added them to the noodles. And once the butter melted in the bacon drippings I cooked the eggs in that and then just dumped it all into the noodles and stirred. To get more meat I also took ham and diced it up in there.

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runtex2008

Cooking Level: Intermediate

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Reviewed: May 20, 2009

Yum!!!! Only change for me was adding some diced onion and some parsley.

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DELTAINTN

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Reviewed: Apr. 30, 2009

Wow, I really like this recipe! It was pretty easy, and I had to substitute light cream cheese and tub margarine b/c that's all I had on hand, and it was still really good. Tip: I had to wisk the sauce once it all melted-before the bacon and cheese-to have it all come together, and that worked great. yum!

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luckyladybug30

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Reviewed: Apr. 29, 2009

I was looking for a carbonara-ish recipe that didn't have the eggs. This is it. I made this for my family, and we could not stop talking about it. This is by far the most cream-cheesey-garlicy-bacon-ey-goodness that has ever graced my table. I have never reviewed a recipe here, but this deserved it. I follwed the instructions for the sauce, only adding about 1/4 cup additional milk to smooth the sauce a bit more. I also waited on making the pasta until the sauce was closer to being finished, as opposed to the "meanwhile" suggested here. I did serve this with a grilled chicken breast lightly herbed with Italian seasonings. Due to the richness of the sauce, I wouldn't put this on the weekly menu, but I will definitely be making this for company, as it will surely impress. I wish I could give this more than 5 stars!!

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dayv27

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Reviewed: Apr. 27, 2009

Very cream-cheesy :) Really rich too, so a little goes a long way!

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dyanat

Cooking Level: Expert

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Reviewed: Apr. 17, 2009

This is a great recipe. The only changes I made were: I used ham, rather than bacon and I added a little bit of Splenda. The Splenda doesn't make the sauce overly sweet, but it does add something to the overall flavour. I make this recipe, with or without the ham, often.

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doghouse01

Cooking Level: Expert

Home Town: North Vancouver, British Columbia, Canada

Living In: Maple Ridge, British Columbia, Canada

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Reviewed: Apr. 11, 2009

It was good just not something I would make all the time

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FoodConoseur09

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Reviewed: Apr. 7, 2009

Very good with some variations. I sauteed garlic and chopped onions with the a little bit of the leftover grease. Had to add one egg to the sauce mixture and a pinch of sour cream (also, didn't follow exact measurements)- turned out very, very good!

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hdcooker

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Reviewed: Mar. 27, 2009

This was ok. If I make it again I'll use half and half rather than milk, add a jalapeno, increase the amount of bacon, and add more black pepper. It was so close to delicious but seemed to fall short on boldness and richness of flavor.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 28, 2009

overall super easy and yum-O . will make it again and tweak it here and there for fun thanks !

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MellieBeans

Cooking Level: Intermediate

Home Town: Flint, Michigan, USA

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Reviewed: Feb. 2, 2009

Very good, But you need to add more bacon and garlic for my taste, my children loved it!!

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Stacy989

Cooking Level: Intermediate

Living In: Grosse Pointe Woods, Michigan, USA

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Reviewed: Dec. 17, 2008

This didn't have any flavor. I even added some crushed red pepper, but the cream cheese completely over powered all the flavors, so I was left with a really thick, tasteless dish. I won't make this again.

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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: Nov. 5, 2008

This sauce is marvelous! The 250g pkg of cream cheese is not sold here in Germany so I used 300g pkg instead. This made the sauce a bit runny so I sifted 1 tbsp of flour to thicken it up. You can also add some freshly chopped parsley for extra colour. I served it with 250g whole wheat spaghetti and used only half the sauce. Next time I will make half the sauce for for just my husband and I, or if guests show up unexpectedly, I will double the ingredients. This is a great dish to "wow" your guests. Thanks for sharing the recipe. Will definitely make again.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Oct. 15, 2008

I wasn't very impressed with this recipe. It didn't seem to have enough ingredients so I added mushrooms, chicken, and broccoli to mine and it still seemed to lack in flavor. It was a little better with some added salt. My husband thought it was pretty good, but I probably won't be making it again.

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