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Iowa Pasta Carbonara

I apologize in advance:
To any purists who may become offended by the name of this recipe. 
I realize this is NOT the classic ITALIAN version of Carbonara, infact it barely resembles the original dish. 
The Italian "Food Police" have pointed that out.


  • 1/2 cup olive oil
  • 1/2 cup minced onion
  • 1 tablespoon chopped garlic
  • 1/2 pound cooked bacon
  • 1/2 pound ham, julienne
  • 1/2 cup chicken stock
  • 2 cups whipping cream
  • 1/2 cup green peas
  • 1/2 cup shredded parmesan
  • Salt & Pepper
  • Angel Hair Pasta


Heat olive oil in a large skillet.
Add garlic, onion, bacon and ham cook until heated through. 
Add chicken stock and heavy cream cook until it reduces by half and becomes thick. 
Add the pasta, peas, parmesan cheese, heat through.
Pour into a large serving bowl
Top with additional parmesan cheese, flat leaf parsley season with salt and pepper.

I'm a Victim of Circumstances:
I got off track about 15 years ago, when my customers weren't  crazy about the RAW EGG deal. Then one thing led to another and we have this awesome dish, with an eroneous name. I prefer a great dish with the wrong name to a bad dish with the correct name. I should have been smart enough to re-name this dish something else. But the truth is, I couldn't think of a better name. About the point when I finally wized up... it was too late. Too many of my customers already knew THIS rceipe as Carbonara. The magical point in time had passed, I couldn't undo the name, because my friends and customers (the people I really care about) would have been confused. 
It's probably pretty clear by now that I have issues with the naming of this dish. I'm a survivor, I have lived through the verbal abuse and the scathing e-mails, I have been banned from Italy. 
I still stand firmly behind this recipe, my customers and friends LOVE IT, I hope you do too.


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