AMAZING GRAZING~~~~Quickfire Carbonara

Some days feel as if they are spinning out of control. Apparently we still have the same number of hours in each one, but due to the number of jobs necessary to keep our heads above water, or far too much playtime, when dinner time arrives most of us at one time or another roll our eyes and lament the absence of an idea to place upon the dinner table.

The “dinner hour” seems to have changed places too. Those who used to eat at seven, now eat at five. For some, the table itself seems to have shifted: TV trays, tea carts, and any number of quick change solutions take place in our busy society.

Remember when your mother called you in to dinner, or supper, and you all sat at the same table at the same time? She had started dinner preparations early in the day, and probably knew three days in advance what she was serving.

When the younger generation departs, they take with them the traditions of family dining. Gone are the ball game or music practice which kept dinner waiting on the stove or in the microwave. Now here you are, for better or worse, starving to death and nothing in your mind to keep the wolf at bay.

We eat a lot of pasta, both home made and dry. It’s quick to fix comfort food. I make this pasta dish frequently and never tire of it.

Fiddling around in the kitchen last night after coming home late I needed a sauce for a few frozen ravioli. I no longer can eat red sauce, so I’m always playing with other alternatives. For this one melted a couple tablespoons butter, added the zest of 1/2 lemon, then add its juice. Simmer about 1 min. then add about 1 cup white wine, cook about 5 min. add about 3 Tbs. sour cream or whipping cream and simmer till thickened. \Throw in a handful of parmegiano.

quickfire carbonara

Fry about 6 slices thick-sliced bacon cut into thin slices in a little bit of oil till golden brown. Add about 6 oz white wine, and reduce slightly. Keep warm while cooking spaghetti.

Beat a couple eggs, add 1/2 c parmesan, a little olive oil, Toss the drained pasta into the egg and cheese then add the bacon mixture.. See? It only took about 5 min. except for cooking the pasta which took you 12 min or so.

Author: kaytisweetlandrasmussen83

I am a retired fine arts teacher, sculptor/painter, writer, and a native Californian. I love my family,dogs, horses, movies, reading and music, probably in that order. I have been married forever to a very nice man who is nice to old ladies, dogs and children.

6 thoughts on “AMAZING GRAZING~~~~Quickfire Carbonara”

  1. “. . .starving to death and nothing in your mind to keep the wolf at bay.” How well I know that feeling. Also, it seems our taste buds aren’t doing their jobs as well as they used to and something funny has happened to our appetites. Your recipe looks delicious: I’ll have to try it; perhaps tonight!


    1. You’re so right Gerard. Simple and fast is best. I love making fresh pasta. I roll up bundles of fettucini and freeze them. Also it’s fun to deep fry the bundles and put a scoop of ice cream on top. Your grandsons would love the crunch. I use a little simple syrup on the noodles after they are fried.


  2. Both of these sound wonderful. I’m a great fan of pasta, and sometimes will stick with pesto, olive oil and parmesan. If I’m feeling especially creative, I may sauté some mushrooms, too. Now that we’ve had the time change, I need to get with it and do dinner prep in the morning, since I come home from work later, often 6:30 or so, and even later in the summer, and am too tired to cook.

    One of my greatest new tricks is grating a few carrots and sticking the result in the fridge. It seems much less trouble to make a salad if the carrots already are grated! (I’m just not fond of chunked or sliced in a salad. Quirky, I know.)


    1. I like to get things doe early otherwise by the afternoon I don’t care. I love your grated carrot idea. I will do it. Dr. A loves carrot salad too. If I’m on the ball I clean veggies when I get hone from market and bag them up. It saves a lot of time. I’m usually too lazy.


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