The Frazzled Cook

Baked Pasta

Visual Presentation: 3.5/5
This dish arrives sizzling on a hot skillet; visually exciting and promising. The blend of fusilli and penne swirls in melted cheese and sauce, with the occasional caramelized edge from the skillet. It looks hearty, rustic, and ready for an adventurous bite.

Aroma: 3.5/5
As for aroma, it hits that sweet spot between cheesy and savory. You immediately catch the richness of the cream and the deeper, meatier notes from the seasoned beef. It’s the kind of scent that feels like a warm hug, especially if you’ve come in hungry.

Texture: 4/5
The texture of the dish is one of its stronger points. The combination of pasta types actually works surprisingly well. The fusilli gives you those little twists of sauce, while the penne holds its shape and adds substance. Some bits have crisp, slightly charred edges thanks to the skillet, which gives each bite a nice contrast between soft and toasted.

Taste: 3.5/5
Flavor-wise, it’s indulgent and satisfying. The cream cheese blends smoothly with the tomato and beef, creating a rich, velvety sauce. There’s a strong meaty undertone that grounds the dish, and the cheese brings it all together. That said, it can get a little oily, especially toward the end. It’s best enjoyed while it’s still hot, when everything feels melty and cohesive.

Overall Impression:
A robust, indulgent dish with personality. It’s ideal if you’re seeking hearty comfort food with cheesy, savory depth, but don’t plan on lingering too long—the oiliness becomes more noticeable as it cools.

Pasta Cream Bacon and Sage

Visual Presentation: 2.5/5
Compared to the baked pasta, this dish feels more restrained, both in looks and flavor. The plating is simple: spaghetti in a creamy sage sauce with scattered bacon bits, finished with a piece of pasta bread on the side. While it doesn’t exactly stand out on the table, it still looks like something you’d want to try, especially if you’re craving something creamy and classic.

Aroma: 2.5/5
The aroma is subtle, but familiar. You pick up on the creamy base first, followed by hints of bacon. The scent reminds you of the usual carbonara-style pastas you’d find in other casual restaurants. It’s not bad, but it doesn’t really set itself apart either.

Texture: 3.5/5
Texture-wise, it’s consistent. The spaghetti is cooked well, not too firm or too soft. The sauce has a smooth finish and coats the pasta evenly. The bacon bits, however, are a little hit or miss. Some pieces are just the right crispness, but others come off as slightly rubbery, which clashes with the otherwise smooth texture of the dish. There’s a gooey element to the whole thing, which might appeal to some, but can also feel a bit heavy if you’re not into creamy pastas.

Taste: 3/5
The taste is what you’d expect from a cream-based bacon pasta. It’s comforting and easy to like, but it doesn’t push any boundaries. The sage is very light—you might miss it if you weren’t looking for it—and the overall flavor leans more on the familiar than the fresh. It’s a solid dish, especially if you like your pasta simple and creamy, but it doesn’t leave much of a lasting impression.

Overall Impression:
This is a dependable dish for anyone who enjoys the creamy carbonara-style profile. It’s not particularly adventurous, but it gets the job done. If you’re dining with picky eaters or just want something easy and filling, it’s a safe choice.

Ambience and Vibe

Stepping into The Frazzled Cook feels like walking into a curated art space that also happens to serve food. The interiors are filled with character: think mismatched chairs, quirky wall art, and warm ambient lighting that softens everything. There’s a casual intimacy to the place that makes it great for dates, friendly gatherings, or even solo meals with a good book.

Savor the servings of the Frazzled Cook, located at:
78 Scout Gandia,
Brgy. Laging Handa,
Quezon City, Philippines

0917 633 3352; (+63) 2 374 6879