Garden Carbonara recipe

I thought the original recipe looked fabulous but wanted more vegetables in the mix. I always have carrots, celery, and green pepper in the fridge and peas in the freezer and I wanted to add some of my newly growing basil, so in they went. The red pepper flakes give a mild burn. Omit them if you hate anything spicy hot.

Next time, instead of the carrots and celery, I think asparagus pieces and sliced snap peas would make a great addition.

Garden Carbonara
serves 4

This pasta is fantastic as a meal served with a big garden salad and some crusty bread.

1/2 lb campanella pasta, or shape of your choosing
4 slices bacon (about 3 1/4 ounces), chopped
1/2 cup green onions, cut into 1/4 inch coins
1 medium carrot, cut into small dice
1 stalk celery, cut into small dice
1/2 cup diced green pepper
1 cup frozen peas
1/4 cup minced basil
3 large eggs
1/4 cup cream
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Romano cheese
Ground pepper to taste

Set a pot of water to boiling on the stove and cook the campanella pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the carrot, celery, and green pepper. Cook until soft (3-5 minutes). Remove from the pan with a slotted spoon. Briefly cook the green onions and basil until wilted. (Drain the bacon and the vegetables on a paper towel).

Whisk together the eggs, cream, salt and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the veggies and bacon and frozen peas. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump). Add pepper to taste.

Serve immediately.

Adapted from Sarah's Cucina Bella