Thursday, August 30, 2012

Pasta Carbonara

Yesterday started with a two mile walk with the girls.  If anyone needs training in power walking, my dogs can help you!

These two kept me moving at a 4 mph pace.  My hips and and buns were feeling it!


My plan was to lift weights, but I got busy doing stuff around the house (meaning I made a monster list of things I want to get done around the house) and one of our clients stayed home sick, so my morning and day kind of got away from me.

What I’m telling you is, I’ve got nothing to write about today!

There’s always food.


Meal #1: Egg whites with gluten free toast


Meal #2: No-bake cookies.

Meal #3: Left over Chinese Food (beef with broccoli)


Meal #4: Gluten free pretzels


Meal #5: Pasta Carbonara


We are running pretty low on groceries so I was trying to find something to make for dinner with what was on hand.  The Pasta Carbonara is almost gluten free because I used canadian bacon and I’m sure it’s not gluten free.  I loosely followed Pioneer Woman’s recipe.

Here’s what I did:

  • Brown rice angel hair pasta
  • 9 slices of Canadian bacon, chopped into little cubes
  • Frozen peas
  • 3 eggs
  • 3/4 cup of parmesan cheese
  • 3/4 cup of whole milk
  • lots of pepper

Boil the noodles per package,drain (with brown rice noodles you have to also rinse the pasta) and put back in the hot pot. While the noodles are cooking: Crisp up the canadian bacon and beat the eggs, cheese and milk.  While noodles are still super hot, slowly drizzle the egg mixture while stirring until noodles are coated.  Add canadian bacon and frozen peas, cover and let the leftover heat warm the peas up.

Like I said, the amount of egg/cheese/milk was way too much.  Pioneer Woman used larger noodles and made a bigger batch.  I used her measurements because I had never made it before, but I could have made a third of that and it would have been enough.

Super easy, delicious and comes together really fast.

Hope everyone has a great Thursday! See you tomorrow!


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