Very good, as is. If you're using spaghetti sauce from a jar in place of the original ingredients you're missing out. It really doesn't take that much longer to open and dump the cans of tomato paste and tomatoes and throw in the spices. SO much better than a jarred sauce imo. Also no issues here with the eggs scrambling. Just strain your pasta, add butter in first and stir, then parmesan and stir, then gradually add the eggs in a little at a time stirring, quickly. I think all the stirring with each addition cools the pasta enough to temper ok. Such a nice baked spaghetti. Thanks OP!
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Very good, as is. If you're using spaghetti sauce from a jar in place of the original...