This is not a traditional carbonara, but a quick facsimile perfect for weeknight dinners.  While you are making the sauce, bring a largish pot of salted water to a boil and cook 16 ounces of pre-made gnocchi according to the package directions.  You can get pre-made potato gnocchi in the frozen or pasta section of some grocery stores or international markets.  Have all the ingredients ready for this before you begin, as timing is important.

Add to a large, non-stick skillet over medium heat:

2 tbsp salted butter and

2 tbsp extra-virgin olive oil

Heat over medium heat until butter has melted and just starting to bubble, but not brown.  Whisk in, with a non-metal whisk, a bit at a time:

4 tbsp flour

Cook the roux (a combination of fat and flour, in a one-to-on ratio) for a couple of minutes or until bubbly to avoid a doughy taste, then slowly pour in while whisking:

1 1/4 cups heavy cream at room temperature and

2 3/4 cups 2% milk, lightly warmed in microwave (or 4 cups of any sort of milk or cream)

Add a pinch of salt, or about 1/4 teaspoon, and 1/2 teaspoon fresh ground white pepper (use black pepper if that’s what you have in the house).  Keep in mind while seasoning that the cheese and bacon will add saltiness as well and you will adjust seasonings before serving.

Gently whisk in:

1/2 cup fresh grated sharp Cheddar cheese

Whisks sauce constantly (or at least frequently, if you don’t mind risking a few lumps) until thickened.  This will take some time; have patience and sip your glass of wine!

Once sauce starts to steam and thicken, add gnocchi to the pot of boiling, salted water and continue whisking sauce, then add to sauce:

1 1/2 cups frozen peas, thawed (or any other frozen veggie your family will eat, chopped fine and thawed – broccoli or carrots or shelled edamame or green beans are also great) and

1/2 cup real bacon pieces (I buy the giant bag at Costco, then store it in the freezer and scoop out what I need as I go; this is also great for mixing into scrambled eggs or corn bread or hash browns or pancakes in the morning)

Once the gnocchi start to float to the top of the boiling water, scoop them out with a slotted spoon and drain them well and add them to the sauce right away.  Once all the gnocchi are in the sauce, taste the sauce and add salt and pepper if necessary.  Serve immediately in a deep bowl with a glass of Pinot Grigio or another tangy, dry white wine.  This recipe makes four generous servings.  Mange!