Oh good lord. I’d try it out of morbid curiosity, that’s it.
Good luck with that routine…
I like the beef ravioli, w/ melted shredded cheddar.
But I agree about canned Carbonara… HORK.
It is too easy to make fairly quickly, even if you make your own pasta.
Carbonara is very easy to make. I sometimes use cream, but only if on hand. Correctly made it is not needed. I would expect the Heinz version to be a little more basic. I have not eaten Chef-Boy-Ardee in decades. Unless I go camping this will not change.
Yeah, I hated that stuff as a kid, and I’m sure I’d hate it now. I was just at TJ’s yesterday and almost bought their frozen carbonara. Has anyone had it? But, one, I’m trying to cut my fat intake, and two, I was afraid it’d be kinda gross. But their frozen pasta entrees usually have the sauce and pasta separate, so they can be o.k., if not as great as freshly made.
The canned stuff doesn’t appeal at all. As someone upthread said canned pasta is always mushy. I hate mushy pasta.
I tried escargot in a can.
It was sent to me.
And I was kinda obligated.
Snails don’t appeal to me as a food product. Never had fresh, canned or otherwise.
They smelled good after we cooked them in garlic. Lots and lots of garlic. Butter. A whole bunch of butter. Black pepper for effect.
Yeah. Well, let’s say I didn’t go out and order a case after that.
So, what do I know?
I eat Sonic Corndogs without compunction.
Despite my disdain for almost any food out of a can except for certain better brands of baked beans and even then only if properly prepared according to the Beans a la Wolfpup recipe – despite all this, I say, I have eaten and even have in the pantry several cans of Chef Boy-Ar-Dee ravioli. And this also in spite of being an aficionado of fine Italian ravioli – just last night I had some great mezzelune – triangle-shaped ravioli stuffed with porcini mushroom and truffle.
So how can I abide Chef Boy-Ar-Dee ravioli? The only answer I can come up with is that life is indeed full of mysteries. Not that I eat it often, and there’s always some element of “why am I eating this?”. Yet I compulsively tend to keep one or two cans around. I suspect most of the affection, such as it is, is associating it with camping trips where this stuff was heated up in a rustic pot hanging over a campfire.
But canned spaghetti carbonara? With all the finest ingredients that the Heinz company puts into it? No thanks! 
You keep them for emergencies.
Same reason I still have sardines and Vienna sausage by the case in my pantry. And that giant box of John Wayne TP in my garage since COVID hit(it wasn’t me, I didn’t purchase it)
The human bean has hoarding tendencies.
If I was a cave person I’d have saved every spare morsel of Dino meat I could find. Just how we is.
You’re right – that, and the association with camping, keeps Chef Boy-Ar-Dee ravioli in my pantry. I can’t even remember the last time I had it. But somehow, it’s always there!
We human beans are indeed hoarders. My hoarding tendencies saved me during the COVID pandemic when there was a long-time shortage of TP. I didn’t care – there is a large vanity in the spare bathroom that no one uses with two large cupboards that are always stuffed full of 3x extra-large packages of Cashmere™ TP. I never even came close to running out!
A semi-related comment on the whole canned food thing. I have a well stocked pantry, but I’m extremely hesitant about purchasing 90% of the various prepared canned foods that have a measurable proportion of meat. Ditto for frozen.
Note I say say “prepared” - I have no problem with IQF (Individual quick frozen) chicken, seafood, etc, but if it’s a prepped meat dish, the reheating almost always seems to bring out a cornucopia of meat failures (mushy, stringy, gristly) above and beyond being the cheapest possible cuts of any critter.
So, I have bags of frozen three cheese ravioli or other pastas, but no meat filled options. Canned beans (a few with bacon), but no canned meat chili (But I’m a huge chili snob, so that may not count), no meat hash, etc etc etc.
The main exception, and probably not much of one due to less processing, is canned, boned and skinned sardines, which I started buying when I was aggressive about low carbing, and still use on occasion as a basis of a salad, but haven’t bought a new batch in almost a year.
There’s just something about heavily processed meat in frozen/canned dishes that is somehow worse than the norm for me in all but the highest quality canned and frozen foods - though it may also be the factor of reheating bringing out the worst in them.
I actually looked for it today and didn’t see it. Maybe it’s just a regional thing so far (or it sold out?).
Are you AKA Atomic Shrimp on YouTube?
That would fit your username; yes, I do know what it means.
Nitpick, Michelin gives a maximum of three stars to restaurants.
I referred to Michelin chefs, who can have more than 3 stars.
The chef who holds 7 Michelin stars… | Sainsbury`s Magazine.
And before more nits are picked:
I said that Michelin awards a maximum of three stars to a restaurant, some chefs have been awarded stars on more than one instance. In Murata’s case he earned three stars once and other stars in other years.
Sorry/Happy to hear, depending on how bad it is. Speaking of gross junkfood BOLOs, I have acquired (but haven’t tried) one unit of this bit of nastiness.
https://www.nissinfoods.com/product/cup-noodles-limited/cup-noodles-campfire-smores/
This limited time offering blends ramen noodles with chocolate, graham cracker, and marshmallow flavors, plus a touch of smokiness to capture that campfire experience.
I like an occasional Cup O’Noodles, but not in dessert flavors.
Several years ago, the natural food mart in my area (since closed; owners were getting older and the husband died shortly afterwards) had yogurt in IIRC beet, carrot, and squash flavors. I bought one of each when they were marked down; they were okay but I wouldn’t have purchased them again. I think they were designed for vegetable smoothies.
Edit: beeT, not beeR.
The Lil’wrekker watches those.
She tried the s’mores ramen. Big “nope” for her.
Have you tried kraut juice?
Yeah, that is me.
I get canned (or pre-made) ravioli. Who has got time for that?
But spaghetti carbonara? Cook the spaghetti; add cheese, eggs, bacon and pepper.
All stuff that keeps well, cooking this spaghetti takes 12mins from start to finish.
You don’t even really save time with a can.
This is for people who cannot boil an egg.