While planning my friend’s Bridal “Meet and Greet” on Pinterest, I came across this easy-to-make pasta recipe from How Sweet It Is Blog, the perfect dish for a rainy night in.
Traditional pasta carbonara is made by coating pasta in a rich and creamy sauce of whole eggs, Parmesan cheese and pork. We elevated this traditional dish, by adding one of my favorite vegetables – Brussels sprouts! The sprouts added a nice rich, sweet and nutty flavor to the pasta.
1/2 pound Bucatini (I love the thick noodles, but you can also use spaghetti)
6 slices thick Applewood smoked bacon, chopped
2 cups Brussels sprouts, trimmed and roughly chopped*
4 garlic cloves, minced
3 whole eggs
1 1/2 cups Parmesan cheese, freshly grated
Salt and pepper, to taste
Garnish with extra Parmesan cheese
Fry the bacon in a large skillet over gentle heat until crisp. While bacon is cooking, begin boiling the water for the pasta and cook according to the package directions. Once bacon is crisp, transfer pieces with a slotted spoon to a paper towel lined plate to drain. Remove half of the bacon grease with a large spoon and set aside in a bowl.
Add Brussels sprouts to the same skillet and cook on medium heat for 6-8 minutes. (You want the Brussels sprouts to caramelize a bit, so cook without stirring for at least 4 minutes. Stir and continue cooking for 2-4 minutes). Add the minced garlic to the sprouts and cook for one more minute. Remove sprouts and set aside in bowl.
In a separate bowl, whisk together the whole eggs and gradually add the cheese. Add a small dash of salt and pepper (you can add more later to the cooked pasta).
When the bucatini is cooked, drain pasta (reserve some pasta water, just in case **), add the reserved bacon grease to pot and heat on low. Add cooked pasta back into pot and coat with grease. Remove pot from heat*** and add the egg/cheese mixture, tossing several times until fully coated. Quickly add the bacon, Brussels sprouts and additional pepper / salt if needed. Garnish with additional Parmesan cheese.
*In the spring, try replacing Brussels sprouts with peas
**If needed, add a few splashes of reserved pasta water to help loosen the sauce.
***It’s important that the pot has been removed from the heat otherwise the egg/cheese mixture will curdle. The heat from the pasta is sufficient to cook the egg mixture.
After a long day at work, home alone and not one inch of me wanting to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.
The best part of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.
What you need: (For this version)
Box of your favorite pasta (gluten free or regular both work)
1/4 cup of milk
2 Italian sausages
1/2 red onion
Micro greens (topper)
Salt, pepper, chili powder and chili flakes
What to do:
Bring a large pot of water to boil
Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente
In another saucepan:
Drizzle olive oil and start to heat slivered red onions – on med-high
Add in chopped up sausage after onions start to brown a lil
Turn down heat to medium
Then add in chopped shitakes
Sprinkle salt and chili powder to liking (not too much cause you can always add more)
Mix til everything looks about cooked and turn to low heat
Throw in micro greens
Time to combine:
Drain pasta and let it sit while all the mixings cook
Add pasta back into the pot and add milk
After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite
Serve with fresh herbs sprinkled on top and a pinch of cheese
It’s Monday and if you recall our past post we are going “Meatless” on Mondays. Today’s recipe was inspired by the spring issue of Food & Wine and is the perfect recipe for a warm California day, like today! So grab a chilled bottle of Sauvignon Blanc, Pinot Gris, Albariño or any crisp white wine and start cooking!
2 Belgian endives – halved lengthwise, cored and slightly sliced
1 large grapefruit
1/2 cup rice vinegar
2 tablespoons sunflower seed oil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon finely crushed pistachios, plus more for garnish
1 teaspoon fresh chives, minced
1/2 cup fresh parsley leaves
1/2 teaspoon dried marjoram
1/2 cup water
1/2 teaspoon sugar
1 small red onion, thinly sliced
Salt & pepper
Pickling the onions will take about an hour so begin by combining the rice vinegar, water and sugar in a small saucepan and bring to a boil. Add the onion slices, turn off the heat and let the onions sit in the mixture for about an hour. Let cool completely and then drain.
In a separate bowl, whisk the sunflower seed oil and olive oil with cider vinegar and mustard. Add the crushed pistachios and chives, season with salt and pepper and let chill in the refrigerator.
Prepare the grapefruit by cutting in between the membranes to release the grapefruit sections and place them in a large bowl. Add the sliced endives, chopped parsley, marjoram and 1/2 of the cooled down onions*. Coat the salad with the vinaigrette and season with salt and pepper. Divide the salad on four plates, garnish with crushed pistachios and enjoy with a light-bodied white wine.