Might Be In Over My Head…Maybe?

Monday Munchies: Uncle's Pasta Carbonara www.wifemomhouseohmy.comSo I have an oddity. I’m sure not many people can say they got a recipe from a bishop. Yep, a full on bonafide Catholic bishop – my uncle. Growing up he was always my uncle, the priest and then my uncle the bishop. He came from a line of good cooks though and he had one awesome recipe that was a true family favorite. Pasta Carbonara! It got passed from him to an aunt, to my mom, to a cousin and eventually to me. It’s one of those recipes that is memory filled comfort foods. This pasta carbonara brings up vivid memories of being in my aunt’s house in Maine and us all enjoying his pasta carbonara that she had made. Or diving into a bowl at home when my mom (or dad) cooked dinner on a busy weeknight.

And now as I look for fun, delicious, easy and fast meals to make for my family, my uncle’s pasta carbonara definitely makes the cut. It’s yummy and hearty flavor is sure to be a hit with even the pickiest eater – it has bacon in it; who doesn’t like bacon. The pasta cooks up quick and is on the table in about 20-30 minutes. Plus, with maybe the exception of the shredded parmesan cheese, every ingredient is a kitchen pantry staple. My uncle’s pasta carbonara is one I love to cook, savor eating every bite and always brings a silly grin to my face as I think “I got this recipe from a bishop.”


1 – one lb bag of spaghetti pasta

1 small bag frozen peas

8 to 10 strips of bacon

1 cup finely shredded parmesan cheese

3 eggs

3 tablespoons butter

2-3 tablespoons cream (regular, heavy or half and half) garlic powder (I use onion since garlic is not my friend) pinch of salt dash of pepper

1 large pasta bowl

Putting It All Together:

1. Cook your spaghetti pasta according to instructions on the bag. Add a pinch of salt to the water. This seasons the noodles as they cook and lowers the boiling temperature.

2. Cook bacon strips until crispy. Set aside to drain off oil/fat. Once cooled, crumble and place in pasta bowl.

3. Cook frozen peas according to bag. Once cooked, add to pasta bowl.

4. In a small bowl, whisk the three eggs until yolk and whites are well combined. Cook until just past soft. Don’t over cook. Scramble and add to pasta bowl.

5. Drain pasta and rinse with cool water to stop pasta from cooking. Add it to the pasta bowl.

6. Add butter (sliced so it melts easily), cream, parmesan cheese, garlic powder, salt and pepper to pasta bowl. Mix together until butter is melted and butter and cream coat all the pasta.

7. Serve immediately – pasta carbonara with garlic or cheese bread is better and paired with a white wine is best!


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