Pretty Dishes


Spring Vegetable Carbonara
May 10, 2010, 10:59 pm
Filed under: Recipes

This is a great way to enjoy fresh vegetables from the farmers market, grocery store, or your CSA delivery. The flavor of the produce really shines through with the simple, creamy sauce. I really enjoyed this refreshing pasta dish, best served hot off the stove. And hey, look at that—there are those Brie Green Onion Toasts again.

Spring Vegetable Carbonara

1/2 cup frozen green peas, thawed
12 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces uncooked fusilli or cavatappi pasta [I used mini fusilli]
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 large eggs, lightly beaten
1 tablespoon olive oil
4 slices prosciutto or center-cut bacon, chopped
1 cup chopped seeded red bell pepper
1 cup chopped cremini mushrooms

Cook the peas and asparagus in boiling water for 3 minutes or until asparagus is crisp-tender; drain. Plunge into ice water; drain. Cook the pasta according to package directions. Drain the pasta in a colander over a bowl, reserving 1/4 cup of the cooking liquid. Combine the pasta, peas, and asparagus.

Combine the cheese, salt, pepper, and eggs in a bowl, stirring well with a whisk. Gradually add the reserved hot cooking liquid to the mixture, stirring constantly with a whisk.

Heat the oil in a large skillet over medium heat. Add the prosciutto and sauté until crisp, stirring occasionally. Remove the prosciutto from the pan, reserving the drippings. Add the prosciutto to the pasta mixture. Cook the bell pepper and mushrooms in the pan drippings for 3 minutes, stirring occasionally. Add the pasta mixture to the pan; cook for 1 minute or until thoroughly heated. Remove the pan from the heat, and stir in the egg mixture. Return the pan to low heat; cook for 2 minutes or until the sauce thickens slightly, stirring constantly. Serve immediately.

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