Happy Birthday, Dad!

Today, my dad gets to do three things he loves: smoke a cigar, drink some Rémy Martin, and have lunch at the Indian restaurant he loves in Fargo. Since I can't be there, I'll celebrate my own way: by making a dish that my dad made for me a lot as a child.



Rich, cheesy, and comforting, Carbonara is perfect for a crisp autumn evening. I've never written down the recipe, because I've always just thrown it together. But I'll give it a try.

Pasta alla Carbonara
for one or two

cooked pasta of choice (spaghetti is most common)

1 tbsp olive oil
1/2 onion, sliced thin
4 strips of vegan bacon, chopped
1 clove minced garlic
1 tbsp margarine
3 tbsp vegan cream cheese or Daiya mozzarella
1/3 cup soy creamer or unsweetened almond milk
splash white wine
1/2 cup frozen peas
1 tbsp vegan parmesan cheese if desired
salt, pepper, fresh parsley

In oil, cook the onion, bacon, and garlic until bacon is browned and onion is translucent. Add margarine, cheese, and milk. Stir until cheese is melted. Add wine and peas. Heat through. Add vegan parmesan (I use a mixture of sea salt, walnuts, and nooch). Salt and pepper to taste. Toss with pasta. Garnish with chopped fresh parsley.