Summer Vegetable Carbonara Recipes

SUMMER CARBONARA

Steps:

• Cook spaghetti according to package directions. Drain; transfer to a large bowl., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion, squash, zucchini and garlic; cook and stir until tender. Add tomatoes; heat through. Remove from pan; keep warm., Reduce heat to low. Add eggs to same skillet; cook slowly, stirring constantly, until eggs reach 160° and just begin to coat a metal spoon (eggs will be frothy; do not overcook). Add to hot spaghetti; toss to coat. Add vegetables and remaining ingredients; toss gently to combine.

SUMMER VEGETABLE CARBONARA

Steps:

• 1) Chop your zucchini and fresh squash into half-circles about the size of the penne pasta. Also chop your bacon into cubes.
• 2) Whisk your egg yolks, 1/2 Cup Parmesan, and a pinch of salt and pepper in a separate bowl. Set aside for later.
• 3) Cook Penne according to the box.
• 4) In a large pan with high sides, cook bacon over medium-low heat until very crispy and brown. Remove bacon from pan.
• 5) When your pasta is done, drain it and reserve about 1 Cup of cooking water.
• 6) Add veggies to the pan with the bacon grease along with a few thyme sprigs if you want and some salt and pepper.
• 7) Cook the veggies over medium-high heat for just a minute or two. Any longer than that and they'll get soggy and mushy.
• 8) Combine pasta with veggies and add your bacon back in.
• 9) Whisk 1/2 cup of pasta water to the egg sauce. Turn off the heat and slowly add in your egg yolk mixture, stirring furiously while you add it. If you do this over the heat, your eggs will just cook, but they should into a creamy sauce if the pan isn't on direct heat.
• 10) If it looks too thick, add a bit of reserved pasta water to make the sauce thicker.
• 11) Sprinkle carbonara with more cheese and serve immediately.

SUMMER VEGETABLE CARBONARA

Steps:

• Cook the spaghetti in a large pan of boiling water for 10 minutes or until al dente. Drain, then drizzle with extra-virgin olive oil.
• Meanwhile, in a large frying pan, heat a glug of olive oil and fry the onion over a medium heat for 5-8 minutes until softening. Add the pancetta lardons and broccoli; fry for 5 minutes or until the pancetta is crisp.
• Add the peas to the pancetta pan and cook for 2 minutes, then turn off the heat. Add the still-hot pasta with another glug of extra-virgin olive oil and toss. Leave for 1 minute.
• Beat 4 whole eggs with 2 egg yolks, then stir into the pasta with the chopped fresh mint. Taste, season, then serve straightaway with freshly grated parmesan and a squeeze of lemon juice.