Fan Comments

  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
  • I am always on the hunt for quality foods and I just wanted to let you know that we love your tomatoes at my house! Keep up the great work!
  • I like using Red Gold tomatoes in my spaghetti. It is wonderful to use to thicken up the sauce. Thank you for making such a great product!
  • I just discovered the Red Gold Family of products this year and am very happy with them. I enjoyed the thick richness of the sauces and the taste, texture, and appearance of all diced products. I am a true fan.
  • Thanks for great tasting products they always seem to be fresh.
  • When I am seeking canned tomatoes, Red Gold is my brand of choice. The quality is always consistent.
  • I have tried and used many different brands but wow nothing even comes close in comparison to the wonderful taste and quality of Red Gold.
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  • Your whole peeled tomatoes are a wonderful product. We use them in vegetable recipes, Italian recipes, etc.
  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
  • The only canned tomatoes that I buy. They are better than any other brand, including San Marzano tomatoes. The tomatoes are firm and whole, not broken up into pieces floating around in the juice like others.
  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Spaghetti Carbonara

  • RP_CarbonaraAlt
PREP: 15 minutes
COOK: 10 minutes
A super rich, classic 'bacon and egg' spaghetti dish. Great to serve for company. Our twist on an Italian classic - red, ripe Redpack tomatoes!


1 pound spaghetti
2 tablespoons extra virgin olive oil
4 ounces pancetta, or slab bacon, cubed
4 garlic cloves, minced
3 large eggs, beaten
1 cup Parmigiano-Reggiano cheese
1 (28 ounce) can Redpack® Diced Tomatoes, drained
Sea salt and ground black pepper to taste
1/2 cup finely chopped flat-leaf parsley


  • Bring about 6 quarts of generously salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente. When the pasta is done, reserve ½ cup of the water, then drain.
  • While the pasta is cooking, heat a large skillet over medium heat. Add the pancetta and garlic; sauté for about 3 minutes or until meat is crisp and golden and has rendered its fat; turn off the heat.
  • In a small bowl whisk the eggs and cheese until well combined.
  • Return the skillet to medium heat; add half of the reserved pasta water to the skillet. Toss in the spaghetti and agitate the pan over the heat for a few seconds until the bubbling subsides. Most of the water will have evaporated.
  • Remove the skillet from the heat and add the egg mixture and stirring quickly until the eggs thicken The residual heat will cook the eggs but work quickly to prevent the eggs from scrambling. If the sauce seems too thick, thin it out with a little bit of the reserved pasta water. Add the diced tomatoes and toss to combine.
  • Season the carbonara with salt and black pepper. Mound the spaghetti carbonara into a warm serving bowl and garnish with chopped parsley. Pass more cheese around the table.


Calories: 360 | Fat: 16.0g | Trans Fats: 0g | Cholesterol: 125mg | Sodium: 1200mg | Carbohydrate: 32g | Fiber: 3g | Protein: 20g | Vitamin A: 30% | Vitamin C: 30% | Calcium: 20% | Iron: 15%


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