Why do I gravitate so toward pasta that includes peas and bacon? I think I have a problem. There is something about the salty and sweet aspect of it I suppose that gets me every time.
Enter Daddy’s Carbonara. This was actually the first time I’ve made a Carbonara pasta, although I have made asparagus that echoes this tradition. The discussion of how much the cook’s children love this dish sold me. And talk about easy. You’ve got your peas,
combined with parmesan cheese and fresh pepper.
Toss it all together with some spaghetti, and dinner is on the table in 20 minutes.
I really do need to branch out, but why mess with a good thing?