Reviewed: Jan. 30, 2012

This is really good & really easy. I've made it with & without bacon, and it's great either way. I added lots of minced garlic before adding eggs & Parmesan, but I love garlic. I saw people talking about the eggs needing to be at room temp. I read in another recipe that you can temper the eggs by adding a Tbsp of the spaghetti pot water per egg before beating them. This helps take the chill off, so they don't turn into scrambled bits - a hint I've used many times. Thanks for sharing!

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Reviewer:

CHEFJENNYF

Reviewed: Dec. 1, 2011

Delicious! I was a bit skeptical because of the low number of ingredients and also because I wasn't sure how easy it would be to "cook" the eggs onto the pasta, but it came out really good and was quite a bit easier than I had imagined. I used turkey bacon because it was what I had on hand, but I can't wait to try it again with the real stuff :)

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Reviewer:

Carrie

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Wayne, Nebraska, USA

Reviewed: Nov. 5, 2011

Interesting. I was looking for a way to use up some eggs and leftover pasta, and so I decided this might be worth a shot. It's certainly different. Mind you, I only had one egg on hand, so mine was a bit dry. This wasn't bad, though. Thanks, Roni.

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Reviewer:

Heidikins

Cooking Level: Intermediate

Home Town: Wheaton, Illinois, USA

Living In: Naperville, Illinois, USA

Reviewed: Aug. 17, 2011

Lived in Northern Italy for 3 years and short of the heavy whipping cream and fresh ground black pepper, this is the Original recipe given to me by several local popular restaurants that made it They also use a wider pasta like linguini for the pasta. The egg seems to cook better to the linguini noodle.

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Reviewer:

Mariposa410

Cooking Level: Intermediate

Living In: Falcon, Colorado, USA

Reviewed: Jul. 30, 2011

This is super quick and easy, and most important it is really good. Even my picky kids love it.

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Reviewer:

bakedwaldo

Cooking Level: Expert

Reviewed: Jun. 5, 2011

Loved it and so did my Memorial Day guests. I used penne instead of spaghetti. Thanks Roni!

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Reviewer:

summerfan

Reviewed: Jun. 1, 2011

add diced ham for that extra kick my ex who is 100% italian made this oftin and it was great

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Reviewer:

john

Reviewed: May 21, 2011

Too fatty, even without the cream

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Reviewer:

ELYALVARADO

Reviewed: Mar. 9, 2011

Good recipe! > Just need to add a lil bit of milk in my opinion to make it a better consistency or you get too chunky/too big cooked egg pieces.

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Reviewer:

tarita2004

Cooking Level: Expert

Home Town: Dillon, Montana, USA

Living In: Missoula, Montana, USA

Reviewed: Mar. 5, 2011

It's my first time following this recipe and it turned out to be really really great! It's very creamy and easy to make. Very suitable for beginners like me. :)

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