Lean Cuisine Linguine Carbonara

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Lean Cuisine Linguine Carbonara

“Hey boss – I’m packing up these Carbonaras, but we’re low on peas and bacon. Should I order more?” “Nah, just give ’em four peas and two little bacon scraps. They’ll never notice.”

I’ve made carbonara myself from scratch; I’ve had it in Italian restaurants; I’ve even eaten it in Italy, where they tend to make pretty decent Italian food. While this (unsurprisingly) doesn’t come close to any of those three experiences, it’s a passable approximation for a frozen box that cooks in three minutes. The sauce has the trademark eggy/cheesy taste of a carbonara sauce, but it’s way too loose. The noodles are too soft too, making this more of a carbonara soup than the thick pile of cheesy pasta that it’s supposed to be.

Looks: 2.5 out of 5 Taste: 3 out of 5


  1. John says:

    Yuck. Another pretty picture on the box, another dish looking like slop. The pasta looks like it’s overcooked and bloated, and you’re right: it looks like soup.

  2. Mike says:

    This sort of thing always confuses me: aren’t the peas the CHEAP part? Maybe economies of scale makes it different for prepared foods than consumers, but it doesn’t make sense that there wouldn’t be more peas, and even some Bac-Os backon bits or something (although last time I purchased Bac-Os, they did seem a little expensive for a ‘fake’ product — they’re great in quick omelets, though)

  3. Marino(); says:

    that THING in picture is far from being a carbonara!!!

  4. Ratbastid says:

    All of these look like total slop when you prepare them!

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