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
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Ingredients
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8 ounces
thin spaghetti
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1 tablespoon
olive oil
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1
onion, sliced thinly
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1 cup
fresh green beans, trimmed and chopped
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salt and pepper to taste
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4
garlic cloves, minced
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1/2 cup
heavy cream
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2
eggs
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2
strips of bacon, cooked and chopped
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1/3 cup
Parmesan cheese, grated
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1/4 cup
Pecorino cheese, grated
Directions
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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.
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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.
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Reduce heat to medium and add garlic. Cook for an additional 5 minutes longer, stirring occasionally.
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In a small bowl, whisk the cream and eggs. Set aside.
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Add the chopped bacon and the cooked pasta to the skillet.
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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.
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Serve right away with cheesy garlic bread!
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