Keeping it real Pasta Carbonara

I love Pasta Carbonara. According to the stories I've been reading, it was created by a chef after hours due to it's simplicity of ingredients, and quickness of preparation. It is easy to prepare but I must warn you ahead of time to follow the instructions or you may end up with scrambled eggs and noodles, as I did on the first try.
With my second attempt being a success, I learn quickly what not to do.
Pasta Carbonara is a classic dish that doesn't need hoots and whistles. I wisely decide to stick with the classic recipe and was rewarded (the second time) with a velvety sauce clinging to the pasta, with bright and fresh green peas and crisp morsels of bacon all playing a part in this harmonious blend. A majority of the recipes called for pancetta, but let's face it, pancetta is pricey and out of my budget. I found the bacon to be a perfect substitute. I don't usually favor "Rules" to any recipe, but trust me on this, they are very easy rules to follow.
Rule #1- Prepare in a LARGE skillet. Mine initially was too small and it was extremely difficult to manage a pound of pasta.
Rule #2- Have all the ingredients prepared ahead of time. Once the cooked pasta hits the skillet, it's literally one minute cooking time.
Rule #3- Do not cook eggs with pasta for more than one minute. You will have scrambled eggs!

Ready? Set? Go!

Ingredients: Serves 4 "real person" portions
Adapted from here: http://www.foodnetwork.com/recipes/guy-fieri/carbonara-classica-recipe/index.html

1 lb. smoked bacon- cut into 1/2 in. dice
6 large eggs
1/2 c. grated parmesan cheese
1 T. fresh ground pepper
1/4 t. cayenne pepper
1 lb. spaghetti-uncooked
1 c. frozen peas
2 T. kosher salt
4 T. chopped fresh parsley

In a large skillet saute bacon until crisp. Remove to a paper lined plate and reserve 2 T. fat in skillet.

Separate 5 eggs and reserve yolks. Discard (or save) the egg whites. Crack 6th egg and add it to yolks. Whisk in parmesan cheese, black pepper, and cayenne. Set aside.
Cook the pasta in salted water until al dente. One minute prior to end of pasta cooking time add the peas. Drain pasta and peas, reserving 1 c. of the pasta liquid.
Add the pasta and peas to heated skillet (where the bacon was cooked) over medium heat (you should hear a sizzle). Add egg mixture to skillet while turning pasta with tongs. Start adding reserved liquid to fortify sauce and make it creamy. Do not cook longer than 1 minute! You made need to remove from heat while incorporating all. Add 3 T. parsley, 2/3 of bacon, and keep tossing pasta with tongs. Serve garnished with remaining parsley, bacon, and some additional grated cheese.

Cold and Spicy Shrimp Salad

There it was! Right in the news feed on Facebook, providing a link to a blog site I follow called The Foodie Trap. The first thing that attracted me was the word "cold." Being in the 90's the last few days and cooking in a "kitchen" that refuses to cool down, this intrigued me instantly. Barely able to contain myself, I impatiently adapted the recipe to what I had available, without the hassle of running (once again) to the store.
Unbelievably delicious. The original recipe calls for buttermilk, but you don't really need it. It also calls for fresh chives and dill.....don't need it. And, it also calls for radish slices and grape tomatoes, but I had yellow and red pepper that I used instead. You could easily adapt this anyway you please.
The sauce is a perfect compliment to the shrimp and pasta, with delicate flavors from the chives, dill, and lemon. With just a hint of spice coming from the cayenne pepper. It's light, refreshing and would be perfect served at graduation parties, a luncheon, or any cook out.

This one's going on the Menu! 

Ingredients: 4 main dish servings
Heavily adapted from here http://trap.it/B6jswx

8 oz. uncooked pasta- I used Rotini
1 c. frozen peas
12 oz. frozen shrimp, thawed, cleaned, and chopped.
1/2 red bell pepper- sliced thin
1/2 yellow bell pepper-sliced thin

1. Cook pasta according to package directions to al' dente. 2 minutes prior to end of cooking time, add peas and shrimp to pasta water. Drain and rinse well with cold water; drain again.

For the sauce:
1/2 c. mayonnaise
1/4 c. milk
lemon zest of 1/2 a lemon
1 T. lemon juice
1 T. dried chives
1 t. dried dill
1 garlic clove- minced fine
1/8 t. cayenne pepper
Salt and pepper-to taste

Combine pasta/shrimp mixture with sauce and refrigerate for at least 2 hours (if you can wait that long). Serve this 'as is" or on some lovely lettuce leaves. Simply delicious.