It seems the new pasta is placed in cold water and the linguini is cooked for 10 minutes total! No draining is needed, just put in your ingredients after cooking for a one pot meal!  Wow!  Does that sound great?  Unfortunately, the local grocery here did not have the linguini in the Pronto.  They had the elbow and some of the smaller kinds of pasta, but no linguini, fettucini or spaghetti.  So I didn’t get to try it yet.  There’s always tomorrow. 

   The regular Barilla fettucini was one of the things I needed, a couple of heads of garlic, some Italian parsley, some bacon, French bread and we were good to go.  When we got home, I got all of the ingredients ready, minced the garlic, chopped the parsley, and grated the cheese. 

   One of the best ways to fix French bread is the way Ree Drummond does.  If you haven’t tried it, you should.  It makes the bread taste so rich and I think it is more filling.  Is that only in my mind?  She splits a whole loaf of French bread down the middle, completely covers the cut surfaces with two whole sticks of butter, one for each piece!  That is a lot of butter!  

   Then it is placed in a 350-degree oven for about ten minutes until the butter is completely melted.  Then turn on the broiler and broil until it is dark brown all around the edges.  Watch it carefully!   Oh, my gosh is it ever good!  It tastes like it has some kind of seasoning on it, but it is only butter!  (Okay, I am human!  I forgot to broil it so the picture above is before the broiling!)

    Anyway, the ingredients for the pasta carbonara recipe include linguini, two eggs, grated parmesan cheese, chopped parsley, four cloves of minced fresh garlic, freshly ground black pepper, baby sweet peas, and of course, bacon.  Click here for the recipe on Stonegable’s website.

    Apparently, Yvonne does not like peas, but I do and I love baby sweet peas, fresh or frozen.  She did not use them, but I did and thought this recipe was great.  Dave liked it but felt it needed more meat.  Really?  As he finished his plate,  he said he was stuffed!  Why would it need more meat?  

     When I asked him if I should ever make it again, he said he definitely would like it again.  Although I had never made this before, I had heard of pasta carbonara and have seen it on menus at Italian restaurants.  Now that I have had it, I am thinking I should try their versions of pasta carbonara to see how theirs compares.