Pasta carbonara (also known in less fancy circles as “bacon ‘n’ eggs pasta”) is delicious, but in the springtime, it’s nice to lighten up the classics with some green veg. This version of carbonara brings in Brussels sprouts and asparagus for some spring flavour. If you have a food processor, use it to get your sprouts nice and thin — if you don’t have one handy, just trim off the ends and loose outer leaves (and wash them!) and slice them as thinly as possible with a sharp knife.
Serves 6
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Ingredients
- 1 lb pasta (long noodles, either thick or thin, like spaghetti, linguine, or tagliatelle)
- 6 strips bacon, cut into 1” pieces
- 1 lb Brussels sprouts (about 10 large), thinly sliced
- 1 lb asparagus (one bunch), trimmed and cut into 1” pieces
- 2 garlic cloves, minced
- 4 large eggs
- 1-1/2 cups freshly grated Parmesan cheese
- salt and pepper
Instructions
- Put a large pot of salted water over high heat and bring to a boil. Cook pasta according to package instructions. Drain, reserving the cooking liquid and set the cooked pasta aside.
- Meanwhile, heat a large skillet over medium-high heat and add the bacon. Cook, stirring regularly until the bacon is crisp but not overcooked. Turn the heat down to medium, add the Brussels sprouts, asparagus, and garlic and cook for five minutes or until the vegetables begin to soften.
- Whisk the eggs with half of the Parmesan cheese and season liberally with salt and pepper. Whisk about a half a cup of the reserved pasta water into the egg mixture.
- Remove the skillet from the heat, add the pasta to the vegetables and toss, then slowly pour in the egg mixture, and stir continuously for about a minute, so that the eggs don’t scramble but the sauce is evenly distributed. Thin with more pasta water if you’d like a thinner sauce.
- Top with the remaining cheese and serve immediately.
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