Today is all about mash-ups.
Is it beef jerky or pork bacon?
BOTH!
Is it pasta primavera or pasta carbonara?
BOTH!
You don’t need to decide on one or the other when you can have both!
You can have the lower fat and protein-rich beef in BACON form. And you can have the fresh vegetable pasta of primavera with the creaminess and decadence of a carbonara in one pasta.
This is a super-easy dish that moves fast. You want to have the pasta very hot when you add it to the eggs, and the heat of the pasta cooks the eggs gently as you toss it. So have everything at the ready when it comes tossing time.
Then, mangia!
Pasta Carbo-Vera
Ingredients:
4 slices of beef bacon (like Schmacon), cut into 1/4-1/2 inch pieces
1/2 pound of peas (about 1/2 cups frozen)
1 pound of spaghetti/linguini
4 ounces of asparagus. sliced diagonally- about three-inch-thick
10 fresh basil leaves, finely chopped
1 teaspoon of cornstarch and a tablespoon water, dissolved
1/3rd cup of strong chicken stock
2 cloves of garlic, minced
5 eggs at room temperature, whisked
2 tablespoons of whole cream
1/2 cups of grated Pecorino Romano
Kosher salt and pepper to taste
Directions:
In a large pan, cook the bacon until crispy and drain on paper towel. Save the fat in the pan, return to heat. Sauté garlic in the fat until tender and then add the asparagus. Sauté the asparagus for about three minutes and then add the frozen peas and cook for four minutes. All told it’ll be about 7 to 8 minutes. Add chicken stock and reduce down. Adjust seasoning with salt and pepper. Once everything is cooked and reduced set-aside off the heat.
Meanwhile, in another bowl whisk together the eggs, the cornstarch mixture, and the cream. Set aside. Heat a large stockpot of boiling water that’s well salted and cook the pasta according to package directions. At this point, things are going to move fast. Once pasta is al dente, drain quickly. Add the hot pasta to a large serving bowl and pour the egg mixture on top. Toss around with some tongs quickly and add the vegetable mixture and top with the pecorino cheese and toss again. Serve quickly with extra cheese.
Photo How-To:
Flora is an award-winning creative director in Chicago turned food and lifestyle blogger extraordinaire. She is also author to the popular BEE NATIVE! gardening book series and various children's books that celebrate the wonder and hard work of bees and butterflies. Her blog and social spaces inspire thousands to create, learn, cook, grow, and craft, making their world lovelier one pixel/petal/seed/bite/stitch/brushstroke at a time. Follow her on all the social spaces, YouTube, and Amazon, and get creative!
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