Carbonara
with peas, favas, and asparagus

plate June 1, 2015
Featured Ingredient:

Peas

From:
Sang Lee Farms

serves: 4-6 people
prep: 15 minutes
cook: 10 minutes

—ingredients—
  • 1 pound asperagus
  • 1 cup fresh peas
  • 1 cup fresh fava beans
  • 3-4 eggs
  • 1/2cup grated percorino
  • 1 pound thin spaghetti
  • white truffle oil
  • salt and pepper to taste
—more about—

—//—

We have 6 chickens and now that Spring is finally upon us the eggs are rolling in. I’m always trying to think both healthy and thrifty, which for us means a lot of pasta and a lot of eggs. Of course I also need to take advantage of all the wonderful Spring produce that is just hitting the farm-stands. This dish has all the richness of a traditional carbonara without so much of the naughty stuff. I love bacon and cream, but I really don’t miss it in this simple pasta dish. I always use whole grain pasta, but you can use whatever you like.

It is essential to cool the vegetables in ice water in order to stop them from overcooking and becoming mushy and dull.

The peas need to be shelled and then quickly steamed. I usually only steam them for a minute or so before plunging into a ice water bath. The fava need to be shelled as well..twice. Start by removing them from their large pod. Then blanch them in boiling water for 30 seconds before cooling them in ice water. Now the outer skin should be loose and you can shell them for the second time. Next steam the favas for 3-4 minutes and then cool in ice water. The asparagus should be cut into bite size pieced and steamed for 3 minutes or so depending on their thickness. Then place them in ice water. It is essential to cool the vegetables in ice water in order to stop them from overcooking and becoming mushy and dull. A quick steam and ice bath will yield perfectly cooked bright green veggies. Next whisk the eggs together with the cheese. Boil the pasta water adding a good amount of salt. I always set a timer and cook the pasta to the al dente preparation as indicated by the box. Strain the pasta and while it is still hot add the vegetables and raw eggs stirring constantly until the eggs thicken and create a creamy coating over the pasta. Season with a bit more salt and pepper if needed and drizzle with truffle oil. Enjoy!

 

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