Photo of our dinner last night-
Linguine Carbonara with Asparagus and
Steamed Garlic Scapes
merely a recipe I found while working at the library
(my twice a week volunteering-one great way to find good books!)
The book is Blue Eggs and Orange Tomatoes by Jeanne Kelley.
It's a beautiful cookbook; gorgeous photos and (so far)
delicious and easy recipes.
The original recipe called for some ingredients that I didn't use
as I substituted for what I had or preferred to use.
Here's the original recipe with noted changes I made- bon appetit!
Linguine Carbonara with Zucchini
4 ounces applewood-smoked bacon
(I used Capacolla-similar to Pancetta but spicy)
1/2 onion thinly sliced
3 medium Zucchini sliced into 1/4" rounds
(I used about 1/2# asparagus diagonally sliced in 1" pieces)
1/2# linguine or more depending on appetites
(for 2 people I use 1/3 a pound)
2 eggs at room temperature
1/2 cup freshly grated Parmesan cheese-plus more for serving
Salt and pepper
( I only used salt in the pasta water)
2 Tablespoons chopped flat leaf parsley-optional
Cut the bacon into 1/2" pieces and fry in a heavy ,large skillet over
medium heat until crisp. Using a slotted spoon remove bacon to drain on paper towel.
Remove all but 2 Tablespoons of bacon fat-save for another use. Add onion to pan and saute til golden brown, about 6 minutes add the zucchini (or what ever vegetable you choose) and saute til just tender about 4 more minutes. Meanwhile cook the pasta in large pot of boiling salted water til tender but still firm about 9-10 minutes. Drain, reserving 1/2 cup of hot pasta water. Whisk the eggs together with the 1/2 cup Parmesan cheese and freshly ground pepper-gradually whisk in half of the reserved pasta water. Add the hot pasta to the pan with the vegetables and heat briefly.
Remove pan from heat, and slowly pour in eggmixture stirring constantly-until the pasta is creamy-not wet nor dry-about 2 minutes-add some more of the pasta water if it isn't creamy enough. Stir in bacon and parsley and serve immediately!
Serve in pasta bowls -passing the additonal Parmesan cheese.