Our first blog post is a family favorite. This Angel Hair Carbonara is one of those staple dishes that we have at least once a month. We love simple, fresh & sustainable meals that we can prepare quickly.
I work regular business hours and Raina is at home with the kids. By the time I get home I am starving so Raina will have the angel hair in a pot of boiling salt water. She seasons pasta like an Iron Chef : )
When I got home today all of the ingredients were prepared so we could toss them in together. We love using fresh and organic cherry tomatoes, green onion, mushrooms, garlic, free-range eggs, and our killer organic bacon that we got when we purchased a quarter pig a few months ago.
Angel Hair Carbonara
1 lb Angel Hair Pasta
1/2 lb Bacon, sliced
5-7 Green Onions, sliced & divided
Approx. 2 Cups sliced button mushrooms
1 Cup Grape or Cherry Tomatos, halved
2 tsp. minced fresh garlic (or more if you are a garlic fanatic)
1/3 Cup White wine for deglazing
2 Eggs, beaten
Fresh grated Parmesan cheese, to taste.
Start a large pot of generously salted water to boil for pasta. I use a large palm full of kosher salt in a full stock-pot.
Slice bacon strips into lardon sized slices. Place in cold pan (I use an ungreased cast-iron skillet) and render til bacon is crispy. Use a slotted spoon to remove the bacon and drain on paper towels. Pour out bacon grease, but reserve to saute mushrooms, onions and garlic.
Over medium heat saute the mushrooms and 2/3 of the green onions, adding only enough bacon fat to keep veggies from sticking to pan. When veggies have softened add the minced garlic and deglaze with the white wine. Saute just until garlic begins to soften but not brown.
Cook angel hair (or whetever pasta you choose) according to "al dente" package instructions.
Place sauteed veggie mixture in the bottom of a large serving bowl. Use pasta spoon to transfer cooked pasta to the serving bowl, to reserve the hot, starchy pasta water in case you need to thin your carbonara.
Allow the pasta to cool only slightly(as not to scramble your eggs). Next, pour the beaten eggs over the hot pasta and veggies and quicky toss to coat everything evenly. If it is tough to toss or becomes heavy and dense add a small ladle full of hot pasta water until it loosens and becomes easier to mix.
Add in the raw tomatoes, remaining 1/3 green onions and the crisped bacon and gently toss the whole affair to incorporate all the ingredients. Add as much parmesan as you like and enjoy!
This is a great recipe to change up each time you make it. I often will make it with frozen peas or fresh spinach. It's also delicious if you grill red onions, asparagus and tomatoes and toss those in!