Spaghetti Carbonara is a dish that can be flavored with a variety of vegetables. This dish uses English peas, and a creamy egg sauce with turkey bacon for a rich and delightful meal. Leave out the bacon and have a wonderful bowl of vegetable Carbonara.
Ingredients
1/2 box dry spaghetti (regular or thin)
8 strips of turkey bacon
1 1/2 cup frozen English peas
3 patio tomatoes, sliced in half
3 egg yokes
1/2 cup grated Parmesan cheese
1 teaspoon pepper
1/4 teaspoon salt
Directions
Boil a large pot of water and cook spaghetti. When spaghetti is done, and prior to draining from water, remove one cup spaghetti water to a measuring cup. Save for later.
While water is boiling for the pasta, add a teaspoon of olive oil to a pan and cook the turkey bacon until crisp. Drain on paper towel and then break it up into small pieces.
In the same pan, lightly sear the patio tomatoes then remove from heat to a plate.
Whisk egg yolks with the Parmesan cheese. Add salt and pepper, set aside.
Add the peas to the pan that was used to cook the bacon along with add half the bacon. Heat thoroughly then remove from heat.
Add cooked pasta and 1/2 cup of the pasta water. Mix very thoroughly.
While stirring mixture, pour the eggs and cheese mixture into the spaghetti. The heat from the pasta and water will cook the egg.
Mix very well and then add the seared tomatoes.
Mix to blend the sauce thoroughly.
If it appears too thick, add a bit more of the hot spaghetti water.
Serve in bowls and top with remaining bacon and a sprinkle of Parmesan cheese.
Enjoy!
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