Spaghetti Carbonara

Oy Vey....I can see that I've neglected my blog for a while. Sorry folks. Well, I'm finally catching up right now with a heap of foodie posts that I didn't get a chance to write about this last month. You'll notice that the next couple will be very focused on carbs. Well, that's basically because I've decided to double my weekly running mileage in preparation for the fall marathons. And don't forget, carbs=energy.

This particular recipe isn't entirely healthy for you, but I had to do something with my leftover turkey bacon. Essentially, I modified Tyler Florence's Spaghetti Carbonara. And it was a total hit with me and Raquel. Although, you never can go wrong with bacon. Here are my modifications:

-Use turkey bacon, and make sure to drain out the fat. When he says to toss the pasta in the bacon fat, use a bit of olive oil instead.
-Add an onion, asparagus, and mushrooms. It adds color and a bunch of vitamins/nutrients that lightens up the meal.
-Use half the amount of cheese. if it's not salty/cheesy enough, you can always add a little bit to your own plate.
-Note: I can't actually do this last modification in my dishes, because Raquel hates whole wheat pasta. But, if you can get away with it, I'd highly recommend it.

Try it out folks. Essentially, this dish is bacon and eggs, except on pasta!