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.

Back to The Cascading Kitchen

Make sure to view this in desktop mode for all the details.

 Print This Post