Menu Plan: Pasta Carbonara

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Pasta Carbonara

Who doesn’t love pasta? If you’re like me, you get tired of the same ol’ white or red sauce options.This week I’m going to make a budget and kid friendly egg-based sauce that’s sooo yummy!

Saturday: One pot lo mein

Sunday: BLTs or leftovers, diner’s pick

Monday: Ham and cheese crepes with Parmesan broccoli

Tuesday: Green chili chicken enchilada casserole with cucumber salad

Wednesday: Pasta Carbonara (RECIPE BELOW) with roasted veg

Thursday: Biscuits and gravy with steamed broccoli

Friday: Hamburger stroganoff with sauteed veg

Pasta Carbonara

Pasta Carbonara


  • 16 ounces pasta
  • 2 eggs
  • 1 cup Parmesan or Romano cheese (the cheap powdered stuff works)
  • 6 slices bacon or ham lunch meat (or pancetta if you're rich)
  • 2 tb olive oil
  • 1/4 onion, finely minced
  • 2 minced garlic cloves


  1. Cook your pasta, reserving 1 cup of the cooking water.
  2. Dice the bacon or ham, and then cook it and the onions over medium high heat in the olive oil until the onion turn clear. Stir in the garlic.
  3. Whisk the eggs and cheese together. Stir in the reserved (still hot) pasta water.
  4. Mix the bacon and pasta together over medium heat. Stir in the egg mixture, tossing for about five minutes so the eggs heat through. Careful, you want to keep it as a sauce, not scramble them!
  5. Serve as is or stir in some fresh ground black pepper, yum!

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