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Tried and True Staples for Weeknight Dinners Episode 1 : for the weary, foodie and picky eater all i

If your home is like mine most weeknights consist of getting home later than wanted, prepping at night to get all parties ready for the next morning, feeling like there are never enough hours in the day and still needing to feed everyone a balanced meal because you may or may not have hit the personal limit set in your home for takeout (I know i've hit mine in our home when the hubby who rarely ever complains about what we're eating for dinner and by no means asks me to cook bows out gracefully of wanting dinner and states he's not hungry). Enter in my segment on meals that take 20 mins or less, can be made with most items that you have already in your home and can be tweaked for everyone's preferences. First up Spaghetti Carbonara. I first fell in love with this dish when I discovered it years ago in an old Italian cookbook I found in a second hand bookstore. You can add or subtract to this recipe as needed. I make it based on what I have on hand in the house. The hubby doesn't eat pork so when he's in the mix I substitute turkey bacon for pork bacon and if I don't have peas I don't use peas. I sometimes add garlic to my oil because I believe garlic makes everything taste better. I have not tried it with an egg substitute for those with allergens but I imagine it doesn't change the taste or texture too much. If you have one you really like, leave me a comment below so I can try it. I also use whatever regianno I have in the house at the time, sometimes the good stuff , sometimes the shelf bottle (believe me they both work and taste delicious). Small amount of dishes to clean after dinner, both kids will eat it or satisfying to have those single nights to myself and i'm only feeding me and ready in no time at all.'re welcome. What are your tried and true weeknight staples? XO

one of my favorite italian cookbooks


Feeds 4


1/2 pound of thin spaghetti

2 eggs

1/2 cup of parmesan

1/4 cup of romano

7 slices of bacon (turkey, pork or vegan)

2 cloves of garlic minced (optional)

1 cup of frozen peas defrosted (optional)

1-2 tablespoons of olive oil ( I like to use 2 when i'm using turkey bacon as it doesn't produce a high oil content for a saute)



Bring a pot of water to a boil salting it non sparingly. When water starts to boil add pasta and cook according to the box. While this is happening cut the bacon into small chunks. In a saucepan place the olive oil in the pan and turn burner to med heat. Place garlic in pan and salute for about 30 seconds until you begin to smell it, add bacon to the pan and cook until crispy. While pasta and bacon are cooking crack your two eggs in a bowl and add the cheese and salt and pepper to taste. Pasta should be ready, take a cup of your water from the boiling pasta and put it to the side. Drain the rest of the water from the pasta. on medium low heat add your pasta to the pan with the bacon and garlic and toss around until all the pasta is coated. Turn heat to lowest setting. Add the peas if using. Tempur your egg mitxure by adding a few tablespoons of the hot reserved pasta water to your egg bowl, stir and then add the egg mixture to the sauce pan with the pasta. Toss very quickly and if its too thick add a little more of the pasta water until you get a creamy consistency. Turn off heat and serve immediately in a big bowl topped with a little more parmesan. Enjoy!



“The journey of a thousand miles begins with one step.”

~Lao Tzu



“Dream big and dare to fail.”

~Norman Vaughan



“Tough times never last, but tough people do.” ~Dr. Robert Schuller 

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