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Springtime Spaghetti Carbonara
Serves 4 to 6
3 slices bacon, cut into 1/4-inch pieces
1/2 pound English peas, shelled (about 1 cup)
1 pound spaghetti
4 ounces asparagus (1 cup) sliced 1/8-inch, diagonally
10 basil leaves, sliced thin
5 eggs, whisked and at room temperature
2 tablespoons milk
1/2 cup Parmesan cheese
Kosher salt
Freshly ground black pepper
Heat a saute pan over medium heat and add the bacon, cooking until crispy, about 5 minutes. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stovetop for future use.
Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Remove them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté about 5 minutes. Remove from heat, stir in the basil, and set aside.
Whisk together the eggs and milk. Have the egg mixture, cheese, bacon bits, and vegetables ready to toss with very hot pasta.
Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables, cheese, and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional Parmesan cheese on top if you like.
Reprinted from Almost Meatless: Recipes That Are Better for Your Health and the Planet by Joy Manning and Tara Mataraza Desmond.
Copyright © 2009. Ten Speed Press, www.tenspeed.com.
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