To me, a delicious pasta salad is the perfect accompaniment to any BBQ meal during the summer. I’ve experimented with so many different version of pasta salads – changing up the type of pasta, the dressing, the vegetables….but I’ve settled on this one as my all time favourite.
The dressing is simple – just mayonnaise and lemon juice – and the pasta shells just reinforce the summer, beachy theme. Also, the shell shape is the perfect receptacle to absorb and catch all the other ingredients. The carrots add the right amount of crunch, and the red onion add the much needed zip. The thick cut bacon and cheddar cheese add in the perfect saltiness and decadence.
This pasta salad paired perfectly with some BBQ chicken skewers and a crisp glass (or two, or three…) of pinot grigio!
I don’t know about everyone else, but ever since this pandemic hit, I’ve been ordering take-out way too much. I’ve justified it a few different ways: 1) I’m supporting local restaurants; 2) I’m too stressed with work to cook; 3) I’m trying to survive a pandemic – I deserve this! Also, it seems like my social media is just flooded with really great takeout deals from local restaurants so the temptation is much higher too.
Anyways, I’ve decided I needed to slow down on the takeout a bit, because both clothes and money are getting a little tight. The husband and I have both been working out of the home this entire time, so I still need to find recipes that I can easily make in under half an hour, with a toddler and a baby demanding attention, and can be easily reheated for the husband when he gets home later. This ground beef stroganoff checks all the boxes. It takes 30-40 minutes in total (including prep time), the only prep is washing and prepping the mushrooms, garlic, and onion (and that can all be done the night before if needed), it is easily reheated, and makes for great leftover lunches. Oh! And it is also a one-pot meal, so less dishes to do afterwards!
This will be a regular rotation in my meal prep for sure!
Well hello there! It has been so long since I posted that it took me three tries to remember my password for my website! Between having my second baby, going back to work, and then this COVID-19 pandemic, I’ve just forgotten about this poor blog. I’m still cooking and I often share my cooking on my Instagram stories, but I just haven’t had time to perfect and post any recipes.
However…..I made this recipe and shared it on my Instagram stories the other day and received so many comments on it. Further, my husband declared that “this was the best pasta ever, better than in any restaurant”, so of course I have to document the recipe so that I can add it into my repertoire.
Another reason why I love this recipe is that I usually have all of these ingredients on hand! I mean, in today’s pandemic, I do not like going to the grocery store unless I absolutely have to.
Tip #1 : For the bacon, buy a maple smoked bacon or maple glazed bacon. That maple flavour is key to pairing with the carrots. Any type of bacon will do, but the maple will take it to the next level.
Tip #2: As always, buy a brick of Parmesan and grate it yourself!
Tip #3: Don’t skip out on the arugula garnish. The peppery taste of the arugula, paired with the maple smokiness of the bacon, and the creamy sauce is what makes each mouthful of this pasta so decadent.
Give this recipe a try and let me know what you think!
1/2 cup finely grated Parmesan, plus more for garnish
Handful of arugula leaves
Salt and pepper
Heat a large frying pan over medium heat. Add oil and bacon. Cook, stirring frequently until almost crisp, about 5 mins. Add onions, carrots and garlic, and sprinkle with salt. Cook, stirring occasionally, for 10 minutes. Stir in the 2 tbsp of cream and remove from heat.
Meanwhile, bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions. When it is done, using tongs, remove pasta from the water and add it to the carrot/bacon mixture in the pan.
Take 1/3 cup of the pasta water and set aside for it to cool a bit.
In a medium bowl, whisk together the egg yolks, 1/2 cup parm and 1/2 tsp of black pepper. Whisk in the 1/3 cup of pasta water. Add the sauce into the pasta mixture and toss it over low heat for a minute or two, until the sauce is creamy and coats the pasta. Remove from heat and season with more salt and pepper.
Garnish with a handful of arugula and some more parmesan and enjoy immediately!