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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Photo by TAYLORBUNCH
Reviewed: Oct. 9, 2008
My family loved it! It was definitely a restaurant quality dish. I substituted evaporated milk for the cream and added some Parmesan cheese to the sauce during cooking. Fresh tomatoes, fresh basil, and shredded Parmesan garnished the top. We will be making this again.
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Reviewer:

TAYLORBUNCH
Photo by TAYLORBUNCH
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 5, 2008
Pretty good - I made this because I bought pancetta by accident, thinking it was bacon, and realized when I started cooking it that it wasn't going to go well with scrambled eggs. I wouldn't say this recipe is outstanding, but it was a good way to help use up pancetta.
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Reviewer:

BETSYV
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 12, 2008
I used extra cream as another reviewer suggested. Also extra garlic was a must! This is a great base recipe and would be really nice with any combination of other vegetables added if you wanted. It was so quick and easy to make...I'll make this again. Thanks!
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Reviewer:

britishcolumbiagirl
Photo by britishcolumbiagirl
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 24, 2007
I tried this last night and it was very good! I did kind of wing it when it came to ingredient amounts. The only thing I may do differently next time is add in a bit of chicken stock to make it a little less rich. I also added way more than the 1/2 cup of cream, just because I was afraid it wouldn't be enough sauce for us and I'm glad I did. There are a lot of possibilities for the recipe. It would be great w/ chopped tomatoes on top. Thanks for the recipe!
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Reviewer:

MALISSAH
Cooking Level: Beginning
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