"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

SPAGHETTI CARBONARA WITH BACON AND FRESH SPRING VEGGIES Recipe

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This recipe for SPAGHETTI CARBONARA WITH BACON AND FRESH SPRING VEGGIES, by , is from The Blaese Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elise Blaese

Category:
Category:

Ingredients:  
Ingredients:  
6 ounces bacon, cut into laiards
2 olive oil
1/4 cup minced garlic scapes or 2 cloves minced garlic clove
1/4 cup miced spring onion
1 1/2 cups fresh shelled peas, asparagus tips and /or corn
Tyme
1/2 cup chicken broth
1/4 cup dry white wine in large skillet

1 pound spaghetti
2 large eggs
1/2 cup grated Parmesan cheese

Directions:
Directions:
Brown bacon, drain fat on paper towel. Saute garlic in 2 tbs olive oil and add veggies saute for 5-10 min, add chicken broth and wine. Bring to simmer, add bacon; keep warm. Cook pasta.

Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally.

Whisk eggs in large bowl. Add 1/2 cup Parmesan cheese; set aside.

When pasta is almost ready, whisk 1/2 cup hot Pasta water into egg mixture. Drain pasta and then add to egg mixture; toss to coat. Add pasta to skillet with veggies and toss. Season generously with black pepper. Divide among bowls and serve.

 

 

 

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