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Author Notes: A quick and easy pasta carbonara using fresh garden green beans. Feel free to adapt this with whatever fresh vegetables you happen to have! —mtlabor
- 8 ounces thin spaghetti
- 1 tablespoon olive oil
- 1 onion, sliced thinly
- 1 cup fresh green beans, trimmed and chopped
- salt and pepper to taste
- 4 garlic cloves, minced
- 1/2 cup heavy cream
- 2 eggs
- 2 strips of bacon, cooked and chopped
- 1/3 cup Parmesan cheese, grated
- 1/4 cup Pecorino cheese, grated
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions for al dente, about 8 to 10 minutes. Drain.
- While the pasta is cooking, heat a large skillet under high heat. Add olive oil, onions, and green beans. Season with salt and pepper and saute for about 5-6 minutes, or until onion starts to soften.
- Reduce heat to medium and add garlic. Cook for an additional 5 minutes longer, stirring occasionally.
- In a small bowl, whisk the cream and eggs. Set aside.
- Add the chopped bacon and the cooked pasta to the skillet.
- Mix well. Remove from heat and add in cream/egg mixture. Let the residual heat slowly thicken the sauce. Stir in both cheeses and season with salt and pepper, if desired.
- Serve right away with cheesy garlic bread!
- This recipe is a Community Pick!
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This pasta's mint to be.