This was good. Not WOW!, but good.... Made half the recipe for my bf & I last Sun. I pretty much followed SABRINATEE's directions to a T, but did make a few modifications (both personal & based upon other reviewer's suggestions). Here's what I did: a) added appox. 1 c. of frozen (thawed) green peas, 1/4 c. chopped red bell pepper & 1/3 c. (room temp.) heavy whipping cream, b) used 2 cloves of garlic & 5 strips of bacon (I wanted to use up all that I had left from a previous recipe) and c) mixed my eggs & Parm cheese together, then added to the warm (not hot!) cooked pasta. My bf & I both agree that the bacon & garlic taste was almost non-existent. Our pasta was also a little dry, but I think that's my fault - I was a bit too generous with the spaghetti!!! A couple of things to note: I didn't have nearly 1 T of bacon grease left in my pan, so I just sauteed my onion, garlic & red peppers in what was there (plus the addition of olive oil called for). Also, be sure to add the egg/Parm. mixture when your pasta is warm, not when it's hot, or else you'll cook your eggs! And, if you are adding veggies or cream (like my peas), be sure they are at room temp. or you will cool down the pasta (and this dish is tricky to reheat). Overall, OK served w/ crunchy sesame breadsticks, a tossed salad mixed w/ sliced GrannySmith apples, blue cheese crumbles, Craisins & honey dijon dressing & spumoni ice cream for dessert. Thanks for sharing!
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