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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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So a carbonara can't really be light, but I wanted something that didn't feel too heavy, but was really in the mood for a carbonara Ingredients:
12 ounces rotini pasta or 12 ounces other pastas |
1 onion, diced fine |
4 garlic cloves, minced |
2 bunches broccolini or 2 heads broccoli, chopped into 1/2 inch pieces |
1/2 lb lean bacon or 1/2 lb turkey bacon |
1 1/2 cups shredded parmesan cheese |
1 tomato, chopped small |
1 egg |
1 teaspoon salt |
1/2 teaspoon nutmeg |
1 teaspoon chili flakes |
2 tablespoons olive oil |
1 tablespoon butter |
Directions:
1. Turn on water to boil pasta.
2. Shred parmesan using microplane.
3. Fry bacon, drain and chop into small pieces.
4. Pour off bacon drippings, and add butter, olive oil, salt, nutmeg and chili flakes and cook onions and garlic for about 5 minutes.
5. Drop pasta in salted boiling water and cook for about 10 minutes
6. Add broccolini or broccoli to onions and garlic and cook until pasta is done.
7. Drain pasta and add to sauce along with whisked egg and a little pasta water to thin sauce if desired.
8. Taste to check salt, but can always add extra parmesan to servings
9. Serve with a bit of grated parmesan, drizzle of olive oil and some chopped tomato.
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