Pasta Carbonara, Easy Cheesy Breadsticks

Pasta Carbonara, Easy Cheesy Breadsticks

Since most schools are dismissed for summer vacation now, it can be challenging to prepare a meal for your family while supervising children during the busy summer months. Even more challenging can be preparing a meal that satisfies children and adults alike.

Here are a couple of ideas that might help you overcome those challenges. Most kids like bacon and pasta and even more are unlikely to turn down cheesy breadsticks.

So, these recipes for Pasta Carbonara and Easy Cheesy Breadsticks will save you time in the kitchen and make your family happy at the same time. Served with a side salad and ice-cold lemonade you’ll have a tasty, satisfying meal in no time at all!


3 cups uncooked garlic and chive penne pasta

6 bacon strips, diced

2 garlic cloves, minced

1 1/4 cups milk

1 package (8 ounces) cream cheese, cubed

1/2 cup butter, cubed

1/2 cup grated Parmesan cheese, plus extra for garnish

1 teaspoon chopped fresh parsley, for garnish

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crisp. Remove bacon to paper towels.

In the drippings, saute garlic until tender. Add milk, cream cheese and butter, stir until smooth.

Stir in the Parmesan cheese and bacon; heat through. Drain pasta, toss with sauce and put in serving dish.

Sprinkle serving dish with Parmesan cheese and serve with an extra sprinkling of Parmesan cheese on top. Makes 4 servings.

Note: I prefer garlic and chive penne pasta, but plain works just as well.


1 can crescent roll dough

1 teaspoon garlic powder

1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Leave the crescent roll dough intact and spread it on a large, oven-safe, glass casserole dish, pressing the perforations together.

Sprinkle with the garlic powder and top with the cheddar cheese. Bake for 12-15 minutes, or until cheese is melted and lightly browned.

Remove from oven and allow to cool completely. Use a pizza cutter to cut into 8 sticks.

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