Summer Carbonara
Serves 45 mins prep20 mins cook
Went all-out at the farmer's market and ended up with too many veggies to handle? Summer Cabonara to the rescue! Tender pasta with a creamy egg sauce, savory bacon and fresh vegetables. Its easy enough to put to together for a down-time meal, and also classy enough for a party. This silky tangle is one you're actually going to miss when it's gone!
0 servings
What you need
tbsp red pepper
cup fresh spinach
slice bacon
tbsp red onion
tsp garlic
tsp table salt
tsp black pepper
tbsp green bell pepper
tbsp fresh corn kernels
cup broccoli
tsp ground cumin
tbsp parmesan cheese
tsp coriander powder
Instructions
Bring 3½ cups water to a boil in small pot, add pasta, and cook for about 10 minutes. Reserve 2-3 Tbsp pasta water. Add veggies to the pasta, cook for a minute, and drain. In a small bowl, whisk the egg, spices, and half the cheese. Chop and cook bacon in a large skillet on medium-high until crispy, about 5 minutes. Reserve half the fat in skillet and transfer slices to a paper towel-lined plate to drain. Add garlic to skillet and fry for a minute. Turn off the heat. Transfer cooked pasta to skillet, and mix with garlic until even. Add egg-cheese mixture and toss quickly with tongs to coat the pasta and prevent egg from scrambling. The egg will cook if the pasta is still hot. Add rest of the cheese and cooking liquid to form a silky sauce. Season with salt if desired, and top with some more shredded parmesan. Serve immediately!View original recipe