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Earth2body Guest Post

Today I am happy to have Lisa and Wendy from Earth2body today sharing an amazing recipe!  I made this recipe for myself last night and it is delicious, my hubby and boys really loved it too! 
 

Naples, Italy is called the birth place of pizza, but Naples has so much more (duh!) than just pizza to offer! DH and I found one of many new favorite dishes while staying in Naples. I’ve seen Carbonara on many menus in the U.S. I’ve easily resisted the sluggish urge to eat pasta with bacon and eggs.


OMG! I had NO idea what I was missing!!! It was…to DIE for!!!! I sat dreamily consuming this dish for the first time in Naples when time itself seemed to stop. I actually heard “Halle- LU- jah!” Of course, it probably had something to do with the fact that we were sitting on a sidewalk patio in Italy!


Needless to say, as soon as we returned home we searched for good recipes that were similar to what we had. There are many recipes with variations, some better than others.


Here is our favorite recipe for Carbonara…and it’s almost identical to the taste we had in Italia! It’s in a cookbook called, The Pasta Recipe Book published by Hermes House.


So, give it a try. You will NOT be disappointed. Mmmmmmm…

PASTA CARBONARA


Traditionally served with spaghetti, although we prefer linguini.


350-450g or 12 oz-1 lb. pasta


15ml or 1 T. olive oil


225g or 8 oz ham, bacon, or pancetta, cut into 1 inch pieces (DH uses 1/2 package bacon)


115g or 4 oz button mushrooms, sliced


4 eggs, lightly beaten


75ml or 5 T. heavy cream


30ml or 2 T Parmesan cheese


salt and ground black pepper


fresh basil sprigs, to garnish (we use parsley)


1. Cook the pasta in a pan of boiling salted water, with a little oil added until al dente.


2. Meanwhile, heat the oil in a frying pan and add meat. Fry for 3-4 minutes and then add the mushrooms. Fry for 3-4 minutes further. Turn off the heat and reserve. Lightly beat the eggs and cream together in a bowl. Season well.


3. When the pasta is cooked, drain well and return to the pan. Stir in meat, mushrooms, and pan juices.


4. Pour in the eggs, cream, and half of the Parmesan cheese. Mix well and as you do this the eggs will cook in the heat of the pasta. Pile on to warmed serving plate. Sprinkle with remaining Parmesan and garnish with basil.

Bio and Blog Description:
We are 2 sisters, BEST friends, busy moms, and professionals.
We’re on a journey to make the MOST of this life by traveling, learning, and trying new things.
We’ve learned everything from how to crochet and knit, to filet a fish, and everything in between!
We write about the things we love.

Be sure to stop over and check out
some of their posts!
 

Thanks, Wendy and Lisa for sharing today! 

Chrissy

Chrissy Taylor is a wife, Mom, blogger and property manager. She and her husband of 15 years are raising two active boys in the Twin Cities area of Minnesota. Chrissy enjoys blogging about cooking, crafts, gifts and household tips.

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