This was the first application for the recently arrived garlic scapes. They added a perfect amount of freshness to the typically heavy dish without deviating from the traditional flavors too much.
I did learn the difficult way that I must remember to not salt the pasta water for carbonara, however. So take that as a lesson learned from my experience - unless of course you feel the need for a salt lick in your life.
Carbonara is great served with a light salad on the side. Or perhaps your entire vegetable drawer to make up for the decadence of pasta, eggs, cheese, and fatty pork.
Nevertheless, it's worth it.
Garlic Scape Spaghetti Carbonara
Yields 2 servings
4 oz whole wheat spaghetti
2 slices center cut bacon ( or pancetta), chopped
2 oz garlic scapes, in bite size pieces
1 oz parmigiana reggiano, finely grated
2 organic eggs
In a large pot of water boil the spaghetti till done – do NOT salt the water. Meanwhile, cook the bacon in a heavy skillet until half done. Add the garlic scapes and continue cooking until bacon is browned and crispy and scapes are tender. Remove from heat and mix in the parmigiana reggiano. Let cool a couple minutes and then add both eggs, directly into the pasta. Using tongs briskly whisk the eggs into the pasta, using a bit of the pasta water to thin out the sauce if necessary. Season to taste with kosher salt, if needed, and freshly ground black pepper. Serve immediately.
This is a nutritional estimate, regard it as such.
1 serving = 1/2 of recipe
- 375 calories
- 48 g carbohydrates
- 13 g fat
- 22 g protein