Sunday, July 27, 2008
One of my best go-to meals is pasta carbonara. I've found that even picky visitors love it (who doesn't like bacon and eggs?) and I almost always have the ingredients on hand. This is just one of countless variations I play with. This version comes from a while back. It's really a spring twist on carbonara, but I never got around to posting it. So please forgive my slightly out-of-season (but still delicious) dinner!
Spaghetti Carbonara Primavera
5 oz. bacon, pancetta or guanciale, chopped
1 large portobello mushroom cap, chopped fine
1 cup leeks, washed and sliced thin
1 1/2 cups grilled asparagus, chopped into 1 inch pieces
1 cup frozen sweet peas
1/2 cup white wine
5 eggs, beaten
1 Tbsp heavy cream
1/4 cup grated pecorino romano
1/2 cup grated parmiggiano reggiano
1 1/2 tsp coarsely ground black pepper
1 1/2 Tbsp chopped flat leaf parsley
1/2 cup reserved pasta cooking water
1 lb. whole-wheat spaghetti, cooked as directed and drained
In a nonstick pan, saute bacon until it starts to render its fat. Add mushrooms and continue to cook, stirring occasionally, for 5 minutes. Add leeks and saute until soft. Add in asparagus and peas and warm through. Deglaze the pan with wine. Set aside until pasta is done.
Meanwhile, beat together eggs, cream, cheeses, pepper and parsley. While whisking, add hot pasta water.
Add drained pasta back into the pot it was cooked in. Transfer vegetables to the pot. Pour egg mixture over and toss quickly to prevent the eggs from scrambling. Serve topped with grated parmesan and chopped parsley.