"This was delicious. I've never made carbonara before or eaten it. The friends raved about it too. I used 12 oz. of Ronzoni pasta, bacon, and 3 eggs. Everyone had second helpings. I will make again."

"I love this as a spread for crackers and also as a dressing. I use buttermilk and a little bit of mayo to thicken. Delicious!"

"This is the same recipe I use from Sandra Woodruff's Good Carb Cookbook, except she uses 12 oz. of lean ground beef. I added a chopped clove of garlic and canellini beans instead of red kidney beans, and some boullion granules and extra water because we like our soup to be more liquidy. I've made this simple soup many times and it's always good."

"Excellent! Thin and crispy the way we like it!"

"I've never had the original version, but this was not for us. I thought it should have been a little thicker ."