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
Ingredients
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2 cups
shelled edamame, thawed if frozen
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4 ounces
bacon, diced
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1 tablespoon
butter
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1 tablespoon
olive oil
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1
small leek, white part only, diced
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4
cloves minced garlic
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1/4 cup
dry white wine
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2 teaspoons
freshly ground black pepper
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2
whole eggs
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2
egg yolks
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1 cup
grated parmesan plus more for garnish
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1 pound
dry spaghetti
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1/2 cup
minced parsley
Directions
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Blanch the edamame in boiling water for 3 minutes. Drain, rinse and set aside.
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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.
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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
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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 .
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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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!
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