Philadelphia Quick Pasta Carbonara

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This week I have been failing at dinners. I made a rookie mistake of not cooking a crust before filling it.. it turned out a doughy mess. Another dinner I accidentally, completely oversalted the meal. It was unedible. So it has been a humbling week for me.

This is my take on the Quick Pasta Carbonara. The original Kraft recipe can be found here:

http://www.kraftrecipes.com/recipes/philadelphia-quick-pasta-carbonara-113735.aspx#_a5y_p=3349341.

Luckily, I did NOT oversalt this recipe. It was so packed with flavor it didn’t need salt at all, actually. I kept hearing Gordon Ramsey’s voice in my head saying “Taste as you go!”- his famous line in Master chef. Ceth and I are obsessed with that show. Ceth has reminded me of this phrase every time I make dinner since the salt incident occured. While I was “tasting as I went” as I was making the sauce I got a finger lickin’ to see what I needed to do and, guys, it was realllly goood. Right after I got that taste I was like, yeah, this is going on the blog for sure.

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I thought I had bacon bits on hand for this recipe but since when do I ever have all the ingredients for a recipe? I don’t think I ever have since I started my blog. But, that’s what my food journal journey is all about- making food work with everyday ingredients for a yummy meal. If you want to add bacon bits- you’re welcome to but this is amazing just as is.

Marinn’s Philadelphia Quick Pasta Carbonara

Serving Size: 2-3 Cook time- 20 minutes

  • 1/2 lb fettuccine (I used a little more)
  • 1 TBSP chicken bouillon (or 1 cube)
  • 1 1/2 cups peas
  • 1- 2 cups smoked sausages, sliced (the kind in the refrigerated package)
  • 5 oz cream cheese
  • 1/2 cup Parmesan cheese
  • 1 1/4 cup of milk

Directions:

  1. Cook your fettuccine. While it’s cooking, let’s start on your sauce.
  2. In a different pot bring together milk and cream cheese until cream cheese is completely melted into the milk stirring frequently. Add the chicken bouillon.
  3. Add in the Parmesan cheese, peas, and sausages until it is all warmed through and thicker. Pepper to taste.
  4. Mix the sauce into the drained pasta. I put all of my sauce in my pasta because I like my pasta saucy. If you’re like my husband though where he only likes a light coating, stir it in a little at a time to your liking.

 

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I came into the room with Ceth like this. (lol. Typical Ceth face.) Of course, you can always vary the ingredients according to your own liking.

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Hope you LOVE it just as much as I do!

-Marinn

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