Tag Archives: carbonara

Asparagus Carbonara

Asparagus Carbonara TasteFood

Just grill it – in a skillet. My favorite cooking vessel is my cast iron skillet. Not only is it versatile in the kitchen, it’s handy on the grill. When it’s too hot to cook in the kitchen, I move outdoors and use my grill as an oven and a stovetop, and my cast iron skillet becomes a grill pan. Last night I made a simple carbonara pasta dish on the grill. Carbonara is the Italian version of chicken soup – a supremely comforting meal for all ages – consisting of pasta and bacon whisked with a slick sauce of eggs and cheese. It’s a family favorite year round, which I like to lighten up with seasonal vegetables.

If you use a gas grill, prepare the grill for direct cooking over medium heat. The pasta may be boiled on the grill in a grill-proof pot (most are), and the bacon and asparagus may be prepared in a cast iron skillet. Alternatively, use your stove!

Asparagus Carbonara
Serves 4

The heat from the pasta will cook the eggs when mixing. Be sure to do this away from the direct heat to prevent the eggs from scrambling.

8 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 pound orecchiette

3/4 pound thin asparagus, cut into 1-inch pieces
2 cloves garlic, minced
1/2 teaspoon salt (optional)
1/2 teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper

1. Cook the bacon in batches in a large skillet (or on a griddle) over medium heat until the fat renders and the bacon is crispy. Transfer the bacon to a plate lined with a paper towel. When cool enough to handle, break into small pieces. Pour off all but 2 tablespoons fat from the skillet.
2. Whisk the eggs and cheese in a bowl until smooth; set aside.
3. Bring a large pot of salted water to a rolling boil. Add the orecchiette and cook until al dente; drain.
4. While the pasta is cooking, add the asparagus, garlic, salt, and red pepper flakes to the skillet. Saute over medium heat until the asparagus are bright and crisp-tender, 2 to 3 minutes. Add the orecchiette and stir to combine. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Add the bacon to the skillet and stir once more.
5. Serve immediately garnished with black pepper and grated cheese.

What’s for dinner: Spaghetti alla Carbonara with Sweet Peas

carbonara tastefood

There is nothing more comforting than a bowl of pasta carbonara, the Roman answer to comfort food, with an egg-rich creamy cheesy sauce studded with crispy bacon and, in this recipe, sweet peas. Peas add freshness and a sweet counterpoint to the salty bacon, while providing the vegetable component to call this a complete meal in a bowl. A sating and soothing meal at that – pasta carbonara for the belly and soul.

Spaghetti Carbonara with Sweet Peas

The heat from the pasta will help to cook the eggs when combining. Be sure to do this away from the direct stove heat to prevent the eggs from scrambling.

Serves 4

1 pound spaghetti or bucatini
1 tablespoon extra-virgin olive oil
6 ounces thick-cut bacon, cut into 1/2-inch pieces
2 large eggs
1 cup finely grated Pecorino Romano cheese, plus more for sprinkling
1 cup (or more if desired) frozen sweet peas, thawed
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain.
While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bacon, stirring to separate the pieces, and cook until the fat is rendered and the bacon is golden brown, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a plate lined with a paper towel.
While the bacon is cooking, whisk the eggs and cheese in a bowl until smooth; set aside.
Drain off all but 2 tablespoons fat from the pan. Add the peas, garlic, and red pepper flakes and cook, stirring, until fragrant, about 1 minute. Add the pasta and stir to coat the noodles. Remove the pan from the heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Return the bacon to the pan and stir once more. Serve immediately with extra cheese for sprinkling.

Carbonara

carbonara tastefood

~ Spaghetti Carbonara with Sweet Peas ~

If there is an Italian equivalent to the classic Jewish chicken soup, then I think it would be Pasta Carbonara. You can’t get more comforting than a deep bowl of noodles slicked with an egg-rich cheesy sauce redolent of bacon. The optional addition of sweet peas to carbonara is essential in my opinion. Peas add freshness and a sweet counterpoint to the salty bacon, while providing the vegetable component to call this a complete meal in a bowl. A sating and soothing meal at that – pasta carbonara for the belly and soul.

Spaghetti Carbonara with Sweet Peas

The heat from the pasta will help to cook the eggs when combining. Be sure to do this away from the direct stove heat to prevent the eggs from scrambling.

1 pound spaghetti or bucatini

1 tablespoon extra-virgin olive oil
6 ounces thick-cut bacon, cut in 1/2-inch pieces
2 large eggs
1 cup Pecorino Romano cheese, plus more for sprinkling
1 cup (or more if desired) frozen sweet peas, thawed
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes, or to taste

Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente. Drain.
While the pasta is cooking, heat oil in a large skillet over medium heat. Add the bacon, stirring to separate the pieces, and cook until fat is rendered and bacon is golden brown, about 4 minutes. Transfer the bacon with a slotted spoon to a plate lined with a paper towel.
While the bacon is cooking, whisk the eggs and cheese in a bowl until smooth; set aside.
Drain off all but 2 tablespoons fat from the pan. Add the peas, garlic and red pepper flakes  and cook, stirring, until fragrant, about 1 minute. Add the pasta and stir to coat the noodles. Remove the pan from heat and quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from cooking. Return the bacon to the pan and stir once more. Serve immediately with extra cheese for sprinkling.