If there’s one dish I can eat over and over and over for a week straight, it’s got to be a pasta dish. It all started back in the day when I first tasted Carbonara from our next door neighbor. Then I began cooking my own simplified version using Campbell’s mushroom soup and milk and some other ingredients not even related to the original dish! If there’s one thing I learned from this, it’s this– a pasta dish can be made from anything! Don’t get me wrong, I love discovering recipes from cookbooks and all, but when all you have is what’s in your ref, you need to improvise and feed the hungry hubby. This dish from leftovers, as usual, was a very satisfying lunch and something I’d cook over and over again.
Serves 3-4
Ingredients:
2 tablespoons butter
4 cloves garlic, sliced
1/2 onion, chopped
1/2 cup chopped bacon
1/2 cup canned corn
1/4 cup frozen peas
1 cup all purpose cream
a handful of fresh basil leaves (from my basil plant!)
1/4 teaspoon dried oregano
salt, to taste
pepper, to taste
* Lawry’s Seasoned Salt does wonders to my pasta dishes by the way
Fettuccine noodles, cooked al dente
Procedure:
Sauté garlic and onion in butter. Add your bacon and let it cook until most of the fat has melted and parts are getting crisp and crunchy. Add corn and peas and cook for 2 more minutes. Pour in all-purpose cream and and mix in herbs. Add and mix in cooked fettuccine noodles. Season with salt and pepper.