My family is headed out of town soon. This means that I am on a mission to use up anything that could possibly go bad while we’re gone. I had some pre-cooked spaghetti leftover from dinner a few nights before, and a few strips of bacon that hadn’t been used for Denver Hash (I’ll post that one later), and immediately thought of Carbonara. Since I didn’t feel like using the eggs to make the sauce, this is the “fake it” version that I came up with.
Prep time - 5 minutes Cooking time - 15 minutes
- 8 oz pre-cooked pasta (I prefer spaghetti, but any pasta will do)
- 2-3 strips of bacon
- 1 cup chopped mushrooms
- 2 cups frozen peas
- 1 cup chopped tomato
Fry up the bacon in a skillet. Remove the bacon once it’s crispy.
Saute the mushrooms in the bacon grease. Add the peas and tomatoes and continue to cook, stirring often.
Chop up the bacon and add to the vegetables. Add the pasta and continue to stir until all the ingredients are evenly mixed and warmed through.
You might want to add different veggies, or serve with grated parmesan. This is what I had to hand. It was quick, simple, and because one of the ingredients was bacon, it was delicious!