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Bacon Veggie Carbonara

 

 


 

Cascading Kitchen Notes

Bacon Veggie Carbonara

Bring a large 8 qt. Pot of water to boil.

  • Add 1 Tb salt…after it has reached a rolling boil
  • Cook 1 lb. pasta according to directions.  (spaghetti or linguini or fettuccini)

 

While the pasta cooks:

  • Chiffonade 1-2 bunches of greens (kale, collards, chard)
  • Gently cook 4-5 strips of bacon until crunchy.
  • Remove the bacon and place on paper towel.
  • Save the oil in the pan!
  • Sauté 1 large onion-diced in the bacon fat.

Once the onions are soft and begin to smell sweet add:

  • 2 cloves of minced garlic
  • Stir in greens and cook down for 5 min-stirring  often
  • You might need to borrow a bit of the pasta water to finish cooking the greens.

(reach in and get ½ cup)

  • Drain pasta saving some of the cooking water just in case you need to add more sauce to the carbonara.
  • Put pasta back in the large pot
  • Stir in greens and onions
  • Fold in  3 whipped eggs
  • Gently shake the pot as you stir the pasta

Add

  • ½ cup parmesan cheese
  • ½ cup  pecorino romano cheese

If it needs more sauce add ¼ cup of pasta water.

Plate immediately and sprinkle cooked, diced bacon on top with a good dose of freshly ground black pepper.

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