Basic Pasta Carbonara for A Family of Four


One of our favorite recipes is Pasta Carbonara. It’s easy to throw together and kids love it. Here’s how we make it:

  • 12 oz of Gluten-free pasta, preferably corn-based
    2 TBSPs olive oil
    8 oz of chopped pancetta (or bacon chopped small)
    2 eggs, lightly beaten
    Pinch of salt
    1/3 cup Parmesan

Boil water and add lots of salt (to keep the gluten-free pasta from sticking). When the water reaches a roiling boil, add pasta. In a separate pan, heat olive oil and add all of the pancetta. I like it crispy so I fry it for a long time. In a small bowl, beat the two eggs, add a pinch of salt, and set aside. Drain pasta after 10 minutes (depends on package directions). Add noodles back to the empty, but hot, pot and then pour the two eggs over the pasta stirring so the eggs coat the noodles. Then drain the pancetta thoroughly and add it to the noodle mixture. Stir and add the Parmesan cheese. Serve immediately and enjoy!

Cookbook Review Times Two {Giveaway}

A couple new books have come out that you need to hear about. First up is Chef Stuart O’Keeffe’s new book The Quick Six Fix.

I love the idea of having a short ingredient list to create great meals. When I opened up the book, I figured out how it all works. You start by making sure your pantry is stocked up with the basics. So many of us home cooks have most of the pantry basics, but he’s really put together a nice list that gets us covered.

I was a little confused because his recipes do have more than six ingredients; however, most will come out of your pantry basics. There will be a couple ingredients in BOLD and those will are counted as one of the “six extra” ingredients. Honestly, if you buy the pantry staples that he recommends, you will not have trouble following these recipes because the vast majority that I perused used two or three ingredients outside of the pantry basics.

I didn’t know who Chef Stuart O’Keeffe was, but he’s Irish and so that’s all I needed to know with St. Patrick’s Day coming up!

Serves 4–6
PREP 6 minutes
COOK 20 minutes
CLEAN 5 minutes
  • ½ cup pecans
  • 1 pound angel hair pasta
  • ½ cup extra virgin olive oil, divided
  • 4 cloves garlic, minced
  • ½ teaspoon dried chili flakes
  • ½ pound kale, stems discarded and chopped
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 8 basil leaves, torn
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 4 tablespoons grated Parmesan

1. Toast pecans in a dry nonstick skillet over medium heat for 3 minutes until fragrant. Remove from skillet and chop. Set aside.
2. Add 1 teaspoon of salt to a pot of water and bring to a boil. Cook the pasta for 1 minute less than the package instructs.
3. While the pasta is cooking, heat ¼ cup olive oil over medium-high heat in a large nonstick skillet until shimmering. Add the garlic and chili flakes and stir for 30 seconds until fragrant.
4. Add kale and lemon zest and cook for 2 minutes more. Stir carefully so that the kale will not fall out of the pan.
5. Add the pasta, remaining olive oil, lemon juice, basil, salt, and pepper. Toss until everything is coated.
6. Portion pasta onto plates. Sprinkle with the pecans and Parmesan cheese.

The next cookbook I found interesting that is coming out is Power Souping: 3-Day Detox, 3 Week Weight-Loss Plan


Yum, soup! I’m a huge soup lover, though I mostly use the crockpot for soup because I’m pinched for time during the week. I love making them and I’m happy to report my husband and oldest son love my soups. My youngest son does not normally like to try soup at home. However, at daycare/school he eats soup everyday for lunch. They report that he’s their most enthusiastic eater. Oh well, I’m confused.

I never thought about soup as a weight-loss tool, but it makes sense. I really like how this book is structured because it walks you through various types of soup detoxes with different levels of intensity. The pictures make the soups look really good and I noticed that there are also other recipes as well for salads and vegetable-based fare.

Vegan Gluten-free
  • 2 tablespoons ghee or extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 2 medium russet potatoes, peeled and diced (about 3 cups)
  • 3 cups fresh or frozen organic corn kernels
  • 3 cups low-sodium vegetable broth
  • 1½ cups plain unsweetened coconut milk
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon turmeric (optional)
  • Himalayan or sea salt and freshly ground black pepper
Heat ghee in a large pot over medium heat. Add the garlic and sauté for about 2 minutes. Add the onion and cook 10 minutes, until softened. Add the potatoes, corn, broth, and coconut milk and simmer for about 1 hour. Do not allow the soup to boil. Stir in the thyme and turmeric, if using, and cook 15 minutes more. Season with salt and pepper to taste and serve.


To be entered to win one of these cookbooks, comment below with the name of the cookbook that you would like to win and why! Thanks! Winners will be announced on Monday March 7th.