Spaghetti alla Carbonara is my favorite dish EVER. Ever ever ever. If you come to my house chances are good I will make you this dish. I have not until this point ever even considered adding to it. But I was feeling froggy this weekend and something got hold of me and I did. I wasn’t sure if I would even like it. I mean it’s NOT a traditional Carbonara. Guess what? I did. I really really liked it (dang it now we”ll have the spice girls in our heads. You can thank the Olympics for that). Different and delightful. Not to mention a great way to incorporate the cherry tomatoes we all have coming out of our ears right now.
I would consider this a fusion dish of sorts. Pasta primavera meets Carbonara. It takes away some of the heaviness and adds a little bit of green (and red) goodness. I was visiting my family in Georgia for the past few days and made them this dish (hence the dishes/props that you’ve not seen before – imagine me walking all over the house holding said dish trying to find the best light – they thought I was nuts ). Bacon wasn’t in my original plan for this dish but my Mom wanted to know where the meat was *side eye* so I threw in some crispy bacon pieces for good measure. In hindsight it was a good idea. Thanks Mom. You can’t ever go wrong with bacon. Duh. If you wanted a complete vegetarian dish just leave it out. But why?
I picked up a crown of broccoli for $1. A steal and the tomatoes were from the garden. This dish is definitely budget friendly and way more figure friendly than the traditional Carbonara. Not that that ever stops me from making it just thought I’d mention it in case you were ; )
What You Will Need:
- 1 pound rigatoni
- 3 tablespoons extra virgin olive oil
- 1 crown broccoli - trimmed, halved
- 3 cloves garlic - minced
- 1 pint cherry tomatoes - halved
- 2 eggs - beaten
- 3/4 cup pecorino - grated
- 4 fresh basil leaves - roughly torn
- 2 strips of crispy bacon - roughly chopped
What To Do:
- Place a large pot of generously salted water on boil. When boiling add pasta and cook until al dente. Reserve 1 cup of pasta water. Drain. Set aside.
- In a large saute pan heat olive oil over medium-high heat. Add broccoli and saute for 5 minutes. Add garlic. and tomatoes. Season with salt and pepper and cook until tomatoes are tender.
- In a large serving bowl add: eggs, cheese and a generous seasoning of black pepper. Mix to combine.
- To serving bowl add hot pasta. Toss to combine making sure all of pasta is coated with egg mixture. Add tomato mixture. Toss to combine. If mixture is too thick loosen with some of reserved pasta water.
- Garnish with basil and bacon.