Pasta Carbonara

I love to have a nice home cooked meal every day. Yes even on a stifling hot summer day. It doesn't have to require a lot of cooking. But just something somewhat healthy that I prepare and that we can all sit around the table and enjoy together. Today I had a few leftover egg yolks from making a marshmallow frosting and of course I thought~ Carbonara!!

This is super quick, especially if you have some leftover bacon handy. If you can boil water, than this is your dish! That easy.  And quick!

Pasta Carbonara

1 lb spaghetti
6 strips of bacon, cooked and crumbled
4 egg yolks
1 cup grated Parmesan
1/2 tsp Kosher salt
1/4 tsp fresh ground black pepper
1/2 cup fresh parsley, chopped

Cook the pasta according to the package directions.  Meanwhile, fry the bacon in a large skillet over medium heat. ( I cook my bacon in a cold oven set to 400 degrees for about 15-20 mins) Transfer bacon to a paper towel to drain and reserve the drippings. In a large serving bowl, add the yolks and a few tbsp of the bacon drippings. Working quickly, add the drained pasta and the Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley and bacon. Toss to combine and serve immediately. * when cooking pasta, be sure to save some pasta water to add to the dish if it becomes too dry, it also helps the sauce to stick to the pasta.

Bacon and Cheddar Cheese Scones

I saw this recipe at a baking demonstration and it looked so good and easy that I went home that day and made it.  I have made it a few times and have been trying to make it my own.  I like it best with chunks of cheese instead of grated and I like a variety or herbs instead of just one.


I have made this for breakfast, sent it to school with my kids for lunch, and it is nice with a lighter soup or salad too.  This would be great to take on a little picnic with some fresh fruit and some wine. A

I like to make it in the morning, as it will be good hot, cold or even at room temperature.

When I was at the baking demo, the woman from King Arthur Flour suggested that we play around with the ingredients, just to make sure that you have a meat, a cheese and a green.
Next, I am going to try mozzarella, basil and pancetta.

Bacon and Cheddar Cheese Scones


2 Cups flour
1/2 tsp salt
1 TBSP baking powder
2 tsp sugar
4 TBSP COLD unsalted butter, cut into cubes
1 cup diced cheddar cheese
1/2 cups fresh herbs, chopped
( basil, parsley, thyme)
1/2 pound bacon, cooked and crumbled
3/4 cup heavy cream, or enough to form dough, plus more for brushing top


Preheat oven to 425 degrees.

Prepare a sheet pan, either by
lightly greasing, lining with parchment or  use a silpat.

Whisk together the flour, salt, baking powder, and sugar.

Work in the cold butter until the mixture is course crumb texture.

Mix in the cheese, bacon and herbs until distributed evenly.

Add 3/4 cup of cream, stirring to combine. Try squeezing the dough together, you may need to add more, just until the dough comes together.

Transfer the dough to the prepared sheet.. Pat into a smooth disk shape.

Using a sharp knife, carefully cut the disk into 8 wedges, separate each wedge slightly.

Brush the scones with a bit of the cream, to help with browning.

Bake 22-24 minutes, until golden brown.

Remove and cool slightly before serving.

Potato frittata with crispy bacon

My family loves a nice breakfast together. Sometimes it is a quick little bowl of cereal , but on the weekend it usually means something special. 

I found the easiest way of cooking bacon , with less mess, less cleanup and the bacon just melts in your mouth.  

Cover a baking sheet with foil, and arrange bacon in a single layer, place in a 400 oven.  Oven temps and bacon are tricky, but mine takes about 30 minutes. Keep an eye on it.  Remove from the oven when crispy. Let sit for a few minutes then drain on paper towels.  It is very crispy and melts in your mouth. You will never go back to getting splattered by pan frying, I promise. 

I never make my frittata the same way, but there is a basic recipe that I follow. I use whatever fresh herbs that I happen to have, and if there are some left ever vegetables, they go in too. I also like to use leftover roasted potatoes in place of the potato.

2 TBSP olive oil

1/2 onion, chopped

1 potato, peeled and cut into 1/2 inch cubes

1 clove garlic, minced

1/2 tsp each, salt & pepper

6 large eggs

1/4 c grated Parmesan cheese

2 TBSP fresh basil ( any herb)

In a large oven proof skillet, heat the oil over medium heat. Add the onion and sauté until translucent.  Add the potato,garlic, salt and pepper  and sauté until potatoes are tender and golden, about 15 minutes.

Preheat the broiler. In a small bowl combine the eggs, cream, cheese and herbs. Stir the egg mixture into the potatoes. Cook until eggs are almost set, but still runny.

Place the skillet under the broiler and cook until set, about 4 minutes. Using a spatula, loosen frittata and cut into wedges to serve.