Spaghetti and Vegetables, Carbonara-Style from The Good ... · Spaghetti...
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258 The Good Egg Spaghetti andVegetables, Carbonara-Style This recipe substitutes three popular vegetables — carrots, cauliflower and green beans — for the meat in traditional spaghetti carbonara. Wine, not usually an ingredient in car- bonara, adds flavor that is lost when the bacon is omitted. 2 tablespoons unsalted butter 2 garlic cloves, bruised with the side of a knife ¼ cup dry white wine 1 pound spaghetti Kosher salt 2 cups 2-inch lengths green beans 1 cup small cauliflower florets 1 cup slender carrot sticks (about ¼ x 2 inches) 5 large eggs, at room temperature 2 tablespoons milk or heavy cream, at room temperature (or use the pasta cooking liquid) 1 / 2 cup freshly grated Pecorino Romano cheese, plus extra for serving Freshly ground black pepper 1. In a deep skillet that is large enough to contain the cooked spaghetti and vegetables, melt the butter over low heat. Add the garlic and cook, stirring, until golden. Stir in the wine, bring to a boil and boil until reduced by half. Set aside. 2. Meanwhile, cook the spaghetti in a large pot of boil- ing salted water for 5 minutes. Add the vegetables and boil until spaghetti is al dente and the vegetables are tender, 4 to 6 minutes more. 3. While the pasta and vegetables are cooking, whisk the eggs and milk or cream in a bowl until well blended. Set a colander in a serving bowl in the sink. 4. Drain the pasta and vegetables in the colander and immediately lift out of the bowl to drain off almost, but not quite, all the water.Add the pasta and the veg- etables to the skillet. Stir in the egg mixture and the grated cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. 5. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti mixture. Add a liberal grinding of pepper and serve at once with more cheese. Makes 4 to 6 servings The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert by Marie Simmons www.houghtonmifflinbooks.com 1 of 1 Copyright © 2006 Houghton Mifflin Company. All rights reserved.
Transcript of Spaghetti and Vegetables, Carbonara-Style from The Good ... · Spaghetti...
258 The Good Egg
Spaghetti and Vegetables, Carbonara-Style
This recipe substitutes three popular vegetables—carrots, cauliflower and green beans—for the meat in traditional spaghetti carbonara. Wine, not usually an ingredient in car-bonara, adds flavor that is lost when the bacon is omitted.
2 tablespoons unsalted butter
2 garlic cloves, bruised with theside of a knife
¼ cup dry white wine
1 pound spaghetti
Kosher salt
2 cups 2-inch lengths greenbeans
1 cup small cauliflower florets
1 cup slender carrot sticks(about ¼ x 2 inches)
5 large eggs, at roomtemperature
2 tablespoons milk or heavycream, at room temperature(or use the pasta cookingliquid)
1/2 cup freshly grated PecorinoRomano cheese, plus extrafor serving
Freshly ground black pepper
1. In a deep skillet that is large enough to contain thecooked spaghetti and vegetables, melt the butter overlow heat. Add the garlic and cook, stirring, untilgolden. Stir in the wine, bring to a boil and boil untilreduced by half. Set aside.
2. Meanwhile, cook the spaghetti in a large pot of boil-ing salted water for 5 minutes. Add the vegetables andboil until spaghetti is al dente and the vegetables aretender, 4 to 6 minutes more.
3. While the pasta and vegetables are cooking, whiskthe eggs and milk or cream in a bowl until wellblended. Set a colander in a serving bowl in the sink.
4. Drain the pasta and vegetables in the colander andimmediately lift out of the bowl to drain off almost,but not quite, all the water. Add the pasta and the veg-etables to the skillet. Stir in the egg mixture and thegrated cheese and toss vigorously so that the eggs cookthrough in the heat from the steaming pasta but do notscramble.
5. Dump out the water from the warm bowl; blot dry.Immediately add the spaghetti mixture. Add a liberalgrinding of pepper and serve at once with more cheese.
Makes 4 to 6 servings
08 ch8The Good EggQ6.qxd 1/12/06 3:49 PM Page 258
The Good Egg: More Than 200 Fresh Approaches from Breakfast to Dessert by Marie Simmons
www.houghtonmifflinbooks.com1 of 1
Copyright © 2006 Houghton Mifflin Company. All rights reserved.
