Garden Harvest Pasta Carbonara
Sauté up those garden vegetable and add them to a delicious carbonara. This wonderful garden harvest pasta carbonara should definitely be on your menu!
Ingredients
1 pound spaghetti
8-10 strips of bacon, chopped
2 large garlic cloves, minced
1 large onion, diced
1 small zucchini sliced
1 small egg plant, sliced
4 large eggs, separated
1/4 cup milk
1 cup grated parmesan cheese
Freshly chopped parsley, optional
Grated parmesan cheese, garnish
Extra Virgin Olive Oil
Salt and pepper to taste
Instructions
1
Cook the pasta according to the package directions.
2
When the pasta is cooked reserve about 1/2 cup pasta water and drain off the remaining pasta into a colander.
3
In a large sauté pan, add the chopped bacon, minced garlic, diced onion, sliced zucchini and egg plant and sauté until the bacon is crispy.
4
While the onions and garlic are cooking, separate the eggs and add the egg yolks to a small bowl along with the milk and parmesan cheese, whisk together.
5
Add the drained pasta to the sauté pan with the sautéed vegetables, and carefully toss the pasta into the bacon fat to coat.
6
Pour the pasta water over the pasta and allow it to reheat the pasta.
7
Remove the pasta from the heat and pour the eggs, milk and parmesan cheese mixture over the pasta.
8
Carefully toss the pasta and egg mixture quickly together to incorporate the eggs.
9
Immediately remove the pasta to a serving platter so the eggs don’t scramble.
10
Sprinkle with freshly chopped parsley (optional), parmesan cheese and salt/pepper to taste.
11
To finish off the pasta, I like to drizzle a little bit of extra virgin olive oil over the top. Serve and Enjoy!
Tags:
Carbonara DinnerChef BryanCooking with Chef BryanGarden CarbonaraGarden Harvest CarbonaraPasta CarbonaraPasta Dinners
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