Wednesday, March 7, 2012

Pasta Carbonara


Pasta Carbonara is a super quick pantry pasta. It gets even better if you let it sit or eat it as leftovers. Yum! I used veggie pasta in the above photos but you could use whatever pasta you want!

  • 10 slices bacon, cooked and crumbled
  • 2-3 tsp dehydrated onion
  • 2 tsp minced garlic,
  • 1 10 oz can condensed cream of chicken soup
  • 1 10 oz can cream of mushroom (or other veggie) soup
  • 1 soup can skim milk
  • 1 tbs dried parsley
  • 1/2 tsp dried thyme
  • 1/2-1 c frozen peas
  • 1 box pasta, cooked and drained

  1. In a large sauce pot, heat the soups, garlic, onion, milk, parsley and thyme. Stir or whisk until combined.
  2. Add the frozen peas and cook until defrosted and warmed through.
  3. Add the pasta and bacon and toss.
  4. If you want a thinner sauce, add reserved pasta water or milk. If you want a thicker sauce, continue cooking or let sit.

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