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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
grilled salmon with creamy cucumber salad
crab imperial, green beans
Buffalo chicken chowder, celery and carrots
super bubbly pizza

Friday, April 10, 2015

Spring Vegetable Carbonara

Spring Vegetable Carbonara
I have been wanting to try Confections of a Foodie Bride's carbonara for the longest time, then last week she posted about asparagus carbonara and I took it as a sign. I added peas to my version and went with a pound of pasta instead of her carb cutting half pound, I knew asparagus would be rejected by Miss F, so the peas worked as her vegetable for the evening. She methodically picked out every piece of asparagus. I had a convinced for a minute that they were green beans, but she caught on too quickly for that scam. As always, we love carbonara. The whole meal comes together in about 15 minutes, which is ideal for the nights when everyone is home late and of course, starving.
Spring Vegetable Carbonara

8 slices of bacon, cut into lardons
½ pound asparagus, trimmed and cut into 1” pieces
1 cup frozen peas
¾ teaspoon fresh ground black pepper
1 pound thin spaghetti
1 egg
3 egg yolks
1 1/3 cup grated Parmesan, plus more for plating

In a large skillet, fry the bacon over medium heat. Remove the bacon with a slotted spoon, set aside. Drain all but one tablespoon of the bacon grease from the skillet. Saute the asparagus and peas for 5 minutes, season with the pepper. While the vegetables are cooking, prepare the pasta, reserving the pasta water. Add the pasta to the pan with the vegetables, tossing well. Whisk together the egg and egg yolks, stir into the pasta. Stir in the Parmesan. Add ¼ cup of the reserved pasta water, adding more if necessary. Serve immediately, topped with additional Parmesan.
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