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Author Notes: Well, actually shelled edamame beans are called mukimame, but whatever you call them these young green soybeans really pack a punch nutritionally. I sub them here for the Americanized version of pasta carbonara with peas. —inpatskitchen
Makes 4 to 6 servings
- 2 cups shelled edamame, thawed if frozen
- 4 ounces bacon, diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small leek, white part only, diced
- 4 cloves minced garlic
- 1/4 cup dry white wine
- 2 teaspoons freshly ground black pepper
- 2 whole eggs
- 2 egg yolks
- 1 cup grated parmesan plus more for garnish
- 1 pound dry spaghetti
- 1/2 cup minced parsley
- Blanch the edamame in boiling water for 3 minutes. Drain, rinse and set aside.
- In a large skillet, heat the oil and butter, add the diced bacon and cook until the bacon is almost crisp. Add the diced leek and the minced garlic and saute another minute or two.
- Add the white wine and simmer for a few minutes. Add the edamame and black pepper and turn off the heat while you prepare the pasta and eggs
- Cook the pasta a minute or two less than package instructions. Drain, reserving a cup or two of the pasta water. While the pasta is cooking, whisk the eggs and yolks thoroughly in a mixing bowl and stir in the parmesan .
- Turn the heat back up on the skillet to heat the bean mixture and then on very low heat, toss in the hot pasta, parsley and the egg mixture. Thoroughly combine, adding some of the pasta cooking liquid to create a sauce. Serve right away garnished with more parmesan.
- This recipe was entered in the contest for Your Best Recipe with Parmesan
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Soy