Craving pasta and bacon (who doesn’t?) but looking for something to fill your veggie quota as well? Then try this fresh, but hearty carbonara recipe…filled with all of the above!
Adapted from Real Simple’s Pasta Carbonara.
30 minCook Time
30 minTotal Time
- 1 pound of spaghetti or linguine (Use Country Pasta for the hearty version!)
- 6 strips of bacon, cooked and chopped
- 4 egg yolks
- 1 cup grated Parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup fresh Italian parsley, chopped
- 2-3 shallots, diced
- 1 cup asparagus, chopped
- 1 cup mushrooms of your choice, chopped (we used white mushrooms)
- Extra Parmesan for garnish
- Fry bacon in a large skillet over medium heat.
- Transfer to a paper towel and save the drippings, you’ll need them later. (We find that it’s easier to chop bacon after it’s cooked, but you can chop it before as well, your choice.)
- While the bacon is frying, chop all of your veggies and prep your eggs, Parmesan, salt, pepper, and parsley.
- Boil water for pasta.
- While your pasta is cooking, sauté the mushrooms, asparagus, and shallots in a bit of bacon grease, about 5 minutes or until all veggies are to the bite you prefer.
- Set aside.
- Drain pasta and set aside.
- In a large mixing bowl, whisk the egg yolks.
- Continue whisking and add 2 tablespoons of the bacon drippings.
- Working quickly while your pasta is hot, add the drained pasta and Parmesan to the yolk mixture.
- Toss with tongs to mix thoroughly.
- Add your sautéed veggies, bacon, and parsley, continuing to toss until mixed well.
- Garnish with extra Parmesan and a sprig of parsley if desired.
- Serve immediately.
The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid eating this dish. You may also use 1/2 cup of egg substitute or pasteurized egg if you prefer.