Well, I’ve spent most of my week trying to NOT be sick.  Nothing is more stressful and upsetting than starting to have symptoms of being sick less than TWO WEEKS before TOUGH MUDDER.  I have been freaking out on the inside, while trying to hold it together on the outside.  I’ve been drinking more Kombucha than what is probably good for me, I’ve been gargling down Airborne like my life depends on it and I’ve been drinking more water than I think my bladder can handle.  Along with blowing my nose non-stop.

And after all of that… I have still manged to wake up this morning with green stuff coming out of my nose, achey joints and back and literally sounding like I’ve been smoking since I was a baby.  However… I am DETERMINED to power through this.  I’ve been training for months for the damn Tough Mudder and I’m not going to let some silly cold get in my way!

See?  I’ve gotten tougher since we started this whole training process!  But I wanted everyone to know that I was sick, so that’s mainly why I wrote about it.  I’ll be fine.  Once I get some proper (stupid) medicine in me, I’ll be good to go.  I have to be because I have some serious baking to do today that you’ll all learn about in about a week!  Hhmmmm

I promise, I didn’t just make this post to write about being sick.  I want to tell you about my first time making and eating Pasta Carbonara!  Yep!  Never made it, never had it!  I was skeptical of it, definitely had my doubts… but I am here to say that it turns out, pasta carbonara is pretty good!  The whole raw egg thing freaks me out.  No wait, it’s not raw, the egg is cooked by the heat of the pasta, but either way, I have been scared to try it due to that factor.

We went to the Zionsville Farmer’s Market on Saturday morning (we drug Cash along with us, he was quite a hit) and stocked up on fresh, homemade pasta and bacon straight from the farm.  I was hoping to find peas, but I didn’t want to have to mess with taking them out of their shell (plus we had a bag of frozen peas at home), so I didn’t get any of those and we already had a dozen brown eggs in our fridge.  So what I had hoped to be an all farmer’s market meal, turned into a half farmer’s market meal.  But that’s ok.  The important stuff came from the farmer’s market, so I was able to come to terms with it.

For those of you who don’t know what pasta carbonara is, allow me to enlighten you.  It’s pasta (wow!) with bacon and peas and then a cream sauce made of, well, cream and eggs.  But you don’t cook the sauce.  You simply pour it over the hot, cooked pasta and let that heat cook the eggs.  I was pleasantly surprised by how delicious it was.  It’s a very creamy pasta dish with wonderful saltiness from the bacon (don’t even bother adding any extra salt) and a teeny hit of sweet from the peas (I love peas).

Remember how in my welcome post I said there are some healthy recipes and some not so healthy recipes?  Weeeelllll…. this will be one of those not-so-healthy ones.  But it’s ok.  We’re all allowed to eat heavy cream and bacon every once and awhile.  But I did try to lighten this up by using half cream and half skim milk and it still turned out delicious.  I felt a little better after eating an entire plate of it, knowing that I only used half of the heavy cream.  Yea… I focus on the little things.

Anyway, go make this dish sometime.  It’s a really great pasta dish and even better with fresh pasta.  I can’t wait to go back to the market and buy all the different kinds they have!  Enjoy!

Pasta Carbonara
Makes about 4 servings
Adapted from Pioneer Woman

12 ounces pasta
8 pieces of bacon, chopped
1/2 of an onion, chopped
2 cloves of garlic, minced
3 eggs
3/4 cups parmesan cheese, grated
3/4 cups heavy cream (to make it healthy, do half of that cream, half of that milk)
Salt and Pepper
1/2 cup peas

Fry up the bacon in a skillet until crispy.  Remove from the pan and drain on a paper towel lined plate.  Pour out all of the bacon grease, but don’t wipe out the pan.  Return the skillet to the stove and reheat.  Add the garlic and onion and saute until golden brown.

Cook your pasta according to the directions.

In a bowl, mix together the eggs, heavy cream (and hopefully milk), parmesan and salt and pepper.

When the pasta is finished, drain (but reserve about 1 cup of pasta water, just in case) and pour into a bowl.  Slowly add the egg mixture while constantly mixing (you need to do this otherwise the heat of the pasta might scramble the eggs).  Sauce should be thick and coat the pasta, but if you want it a little thinner, add a little bit of pasta water at a time.

Stir in the cooked bacon, peas and cooked garlic and onion and you are done!!  Serve immediately… however I did find that it’s pretty good the next day!