• GiGi Lori

TRIED AND TRUE

Do you like to try new recipes? I occasionally will find something online and give it a go, but I tend to cook my tried and true favorites. These are dishes I can throw together without following a recipe. I usually make these dishes when I am entertaining, as I know they will turn out delicious. It just so happens that Italian food is one of my family's favorite meals, and I have a few recipes they request when we all get together. Let's face it, you can't go wrong when you add cheese to an entree.

Pasta Carbonara is top on my list when I don't want to think too hard on what to serve. The ingredients last long in the refrigerator so you can shop in advance for this yummy dish. When preparing, I like to use a cast-iron skillet for cooking the bacon; the aroma fills the kitchen, and I usually pour a glass of wine at this time. I think the wine brings out the best in my culinary skills. So let's get started. INGREDIENTS Two packages of Pappardelle noodles 1 cup of grated parmesan cheese 1 1/4 cups of heavy cream 1 Vidalia onion diced Three eggs Frozen package of peas One package of bacon Sautee the bacon till crisp, remove from the skillet along with most of the bacon grease. Add diced onion and saute till translucent. Add the defrosted peas to the onion and cook on low heat until the peas are warm. Add the bacon back into the skillet and remove from heat. In a bowl, add the three eggs and whisk. Add the cream and parmesan cheese and blend with a spoon. Cook the pasta according to package directions, drain and add immediately to the egg mixture. I toss and then cover with foil for a few minutes to make sure the eggs cook. Remove the foil and add the bacon, onion, and pea mixture to the pasta and toss. Sprinkle lightly with parsley. Buon Appetito!

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