It's been over two years since I last made this terrific and easy-to-throw-together dish, based on a recipe from a family I got to know well back when I was teaching 7th grade in Raleigh. This is Monie's version of carbonara, basically a thick bechamel boosted with grated parmesan, with sautéed onion and bacon stirred in, served this time over rotini. It was a palatable punch in the expanding gut last Wednesday afternoon.
"Pasta Carbonara," a recipe shared by Monie Lawrence of Raleigh, NC.
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