Reviewed: Apr. 30, 2012

pretty good and unique.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Oct. 28, 2011

We opted to use bacon and did use some of the pasta water to make it "sauce-y" but it was still on the dry side. We prefer a more "wet" sauce, and despite the great ingredients, this won't be a repeat as-is.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 27, 2011

I'm sorry but this recipe was bland and greasy. Did nothing for us.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Kitchen Geek

Cooking Level: Intermediate

Reviewed: Sep. 20, 2010

I debated giving this 4 stars, but it's so easy to make, so 5 it is. I have made this twice, once true to the original recipe and once with some modifications. The original recipe is good, but it lacks some flavor. I sauteed some halved cherry tomatoes and some garlic with the rest of the sauce mixture, and added some fresh mozzarella, and it was delicious

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Barby

Reviewed: Aug. 19, 2010

I made this pasta last night and the end result was underwhelming. I added two medium sized slices shallots and 5 cloves of garlic which I sauteed after the pancetta was cooked; I also used more pancetta than the recipe called for. The end result just didn't really mesh for us - we won't make this again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

Reviewed: Jul. 22, 2010

This is a great recipe that I can throw together rather quickly, especially when I've got too much spinach from our garden & eggs from our friend's chickens. We added pepper with the cheese at the end. My kids loved this!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

maradog

Cooking Level: Expert

Home Town: Saratoga, California, USA

Living In: Montara, California, USA

Reviewed: Jun. 12, 2010

Very good and very easy. I used fresh spinach linguine and Bills Fried Bacon from off this site. The flavorful bacon was a terrific addition and the fresh pasta added a lot, too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jrhome

Reviewed: Aug. 26, 2009

This was wonderful. I used pancetta from a little Italian market around the corner. Claudio sliced it in thin slices. I wasn't sure how that would work but it actually dispersed the meat throughout the pasta better than diced. As some of the other reviewers suggested, I added sliced garlic to the pancetta while it browned. I also added more spinach to the 1/4 tsp. red pepper flakes. My husband agreed that 1/2 tsp. would be too much. Farfalle was our pasta of choice. All those little nooks & crannies held the sauce. A whole pound was perfect. I don't know how 1/4 pound per person would be enough. We didn't need any of the pasta water. The dish was perfect without it. I hate to say it but seconds were in order for both of us. This was a perfect summer night dinner. The pasta with a light salad & French bread was very satisfying. Of course, we can't forget our wonderful Sonoma County wine.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

nana2

Cooking Level: Expert

Home Town: Healdsburg, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Jun. 7, 2009

This turned out just lovely. I used my own homemade pancetta, this was the first dish I made with it. I did double the ingredients, accept for the red pepper flakes. I also only used 3/4 lbs of linguine. The husband said it was restaraunt worthy and we're already arguing over the leftovers!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

WifeofRiley

Reviewed: Mar. 11, 2009

We will definitely make this again, with a few modifications. I halved the amount of the pasta and that was perfect. The red pepper gives it a real kick that you can feel in the back of your throat - almost too much. Changes I will make include: decrease by half the red pepper flakes, double the spinach, add halved cherry tomatoes and use smaller noodles, such as bow tie or at least break the noodles in half before cooking.

Was this review helpful? [ YES ]
2 users found this review helpful