Carbonara Pasta- or another way to clean out the fridge

While we are moving, I’m making a lot of toss together recipes to use up the strange, unusual and peculiar things that exist in a food bloggers pantry.

Since my time to cook is short, this gluten-free Pasta Carbonara  is one of those go to meals.  The protein in this meal comes from some of those amazing eggs I love, accompanied by grass-fed, no nitrate bacon from a local farm.

The magical sauce is incredibly easy. The starch from the pasta water thickens the eggs into a glossy sauce on the pasta, right in the same pot.

Super simple dinner, on the table in 1/2 hour.

Accompanied by frozen baby peas and a green salad on the side, this dinner was on the table in a half hour.

Gratefully.

I always use two pounds of pasta for our family of four.  Since two are teenagers, we have 4 adult appetites here. Bonus is having lunch ready for the next day.  This time, I only had one pound of corn fettucini and one of brown rice spaghetti in my pantry, feel free to sub in two pounds of your favorite.

Carbonara Pasta- or another way to clean out the fridge

 

Author: Dr. Jean Layton

Recipe type: pasta

Prep time:  5 mins

Cook time:  30 mins

Total time:  35 mins

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While I’m moving, I keep coming on bits of tasty food in my freezer. This recipe used up a smidgen of smoked bacon from some free range pigs. With the addition of walnuts, onions and peas the flavor was homey. The combination of eggs and the cooking water of the pasta makes an incredibly easy sauce.

Ingredients

• 2 pounds of pasta- I used one of corn fettucini and one of brown rice spaghetti. just to use up what I had on hand
• 4 ounces of bacon
• 1 small onion- diced
• 1./2 cup walnuts- chopped
• 1 12 oz bag of baby peas
• 2 eggs beaten well
• ½ teaspoon black pepper or more to taste
• Grated Parmesan cheese if desired.

Instructions

1. Cook pasta according to the package directions in salted water.
2. Drain, saving 2 cups of the cooking water.
3. While the pasta is cooking, brown the bacon in a skillet
4. Add the onion, cook till softened.
5. Add the chopped walnuts
6. Once the pasta has drained. return the pasta to the pot over low heat.
7. Add the contents of the skillet and the bag of peas.
8. Stir well.
9. Add the eggs and one cup of the pasta water to the pasta. DO NOT beat them together or you will have scrambled eggs on your pasta.
10. Allow the eggs to coat the pasta and form your sauce.
11. If the mixture is too firm and sticky, add the remaining water a ¼ cup at a time.
12. Continue to cook till the peas are bright green and hot.
13. Add salt and pepper to taste.
14. Serve with parmesan cheese if desired.

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