The gift of hospitality sometimes comes with food.
Words of wisdom from the family: “Nice balance between spices and simple flavors. Hearty and delicious.” Okay, this has definitely become a favorite of mine. It’s delicious fresh off the stove, and the leftovers are great hot or cold. The original recipe (by My Name Is Yeh, available here) is actually for fettuccine carbonara, but since we didn’t have any of that I figured whole-wheat penne would work just as well- and it did. This was lighter than your average carbonara- no heavy cream sauces here, just some cheese on top.
Other than the penne, we made just a few changes- substituted peas for green beans, since we didn’t have any of the latter. We also used an extra two strips of bacon and honestly I’d recommend doing that- you get both more actual bacon (who can complain about that) and more bacon flavor throughout the dish. There were also a few spicing changes- a pinch of salt, a few shakes each of garlic powder and Italian Herb mix.
In terms of modifying this for dietary restrictions: gluten-free pasta, obviously, would make this gluten free, though I don’t know how the texture would fare. The firmness of whole-wheat pasta was really nice here. To eliminate dairy you could leave off the cheese but, as with many pasta dishes, it really does add a lot to the flavor and texture of the dish. Vegetarian/ vegan: best of luck with this one; it requires both eggs and bacon, so you’d need good substitutes for both.
If you figure out anything that works, let me know- smoke signals, carrier pigeon, a jarring telepathic shout from halfway across the continent- or, if you’re not up for that, you can always leave a comment below.