PASTA CARBONARA

PASTA CARBONARA

INGREDIENTS:

1 lb or regular sized package of spaghetti or fettuccine pasta
4-6 slices bacon
1 cup frozen peas
1 diced onion
4-6 crushed cloves garlic
3 egg yolks
1/4 cup milk
2 tbs butter
1 lb sliced chicken (optional)
pepper
garlic salt

DIRECTIONS:

Bring water to a boil and cook pasta as stated on package. In large saute pan, fry bacon until crispy. Remove bacon from pan. Add chicken to leftover bacon fat, with garlic salt and pepper. When chicken is almost done add in onion, garlic, peas, butter. Cook until peas are heated through and onion is translucent. Add in bacon (crushed). Set aside 1 cup pasta cooking water then drain pasta. In small bowl add egg yolks and milk. Whisk until mixed well then pour the pasta cooking water into the bowl to temper the eggs. Pour over drained pasta. Stir constantly for 1 minute then pour chicken mixture in with the pasta.
Serve and enjoy.

ARTICHOKE PASTA SALAD

ARTICHOKE PASTA SALAD

Ingredients:

2 (14-ounce) cans quartered artichoke hearts, drained
1/2 pound bowtie pasta, cooked and drained
1/2 cup, pitted and sliced black olives
4 sun-dried tomatoes, julienned
1 small red onion, chopped
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1/4 cup freshly chopped parsley leaves
Salt and freshly ground black pepper
Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving.

*This is my mother's favorite pasta salad recipe. We usually can't wait an hr to eat it and eat it warm but once it's chilled the flavors mix together wonderfully.