Heaven on Earth

is what this dish is.  SO SO BAD for you but OH ME OH MY SO SO GOOD.  I really need to find a way to make this recipe healthier but for now, the bad stuff will do (at least in moderation right?).  This is one of hubs’ fave dishes.  Peas.  Parm.  Bacon.  His Our faves.

Spaghetti Alla Carbonara by Anne Burrell

modifications by me in red


2 tablespoons olive oil
3/4 cup pancetta, cut into 1/4-inch dice (or bacon if you don’t have any)
1 pound spaghetti
8 large eggs
1/2 cup grated Parmesan
1/2 cup grated pecorino
Freshly ground black pepper
4 scallions, cut on a severe bias
2 grilled chicken breasts
1/4 cup of thawed green peas


Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat. Add the pancetta a medium heat and cook until it starts to color and become crisp. Turn off the heat and reserve.

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.

When the pasta is just about done, return the pan with the pancettato medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet.  Add peas and chicken and coat some more with fat. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

Serve immediately garnished with sliced scallions.


i heart parm cheese (and not the canned green stuff)

The husband on the other hand LOVES the canned green stuff so I keep it on hand for him… AND when i’m lazy to grate blocks of parm cheese.  I haven’t made this salmon dish for us in a while and when I first tried it about a year ago, he was a fan (of course… anything with parm or any cheese for that matter, he’d love).  And I paired this dish with roasted asparagus with parm cheese.  Have I mentioned I love roasted vegetables?  Zucchini, asparagus, broccoli, bell peppers, etc.  YUMMY and super healthy.



1/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp.  KRAFT Grated Parmesan Cheese
1/8 tsp. ground red pepper (cayenne)
4   salmon fillets (1 lb.), skin removed
2 tsp. lemon juice
10   RITZ Crackers, crushed (about 1/2 cup)


HEAT oven to 400°F.

MIX mayo, cheese and pepper until well blended.

PLACE fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture and cracker crumbs.

BAKE 12 to 15 min. or until fish flakes easily with fork.

The creaminess of the mayo and parmesan against the tang of the lemon with the crunchiness of the crackers… YUM.  I know they say fish and cheese don’t go together but this is delicious.  Maybe I do have an unsophisticated palate but good food is good food.



1 bunch of asparagus
2 tbsp of olive oil
1/2 tsp of salt
1/4 tsp of pepper
3 tbsp of grated parmesan cheese


Preheat the oven to 400 degrees F.

Cut off the bottoms of the asparagus.  Place in baking pan with oil, salt, and pepper.  Toss and ensure all the asparagus are evenly coated. Lay all asparagus flat and sprinkle parmesan cheese.  Place into the oven for 10 – 15 minutes or until crisp tender.