You might have seen the following Facebook status this past Wednesday night:
Seeing that it’s Tuesday, it only feels right that this week’s edition of TEN THINGS THIS TUESDAY will include my ten easy steps on how to make healified version of this classic Italian dish.
Alicia’s Pasta alla Carbonara with Spinach Linguine
Serves one hungry lady.
FIRST SOME THOUGHTS:
- Unfamiliar with carbonara? Wikipedia to the rescue: The recipes vary, though all agree that cheese (pecorino, Parmesan, or a combination), egg yolks (or whole eggs), cured fatty pork, and black pepper are basic.
- You’ll notice there’s no bacon/pancetta/ham. If I had some, I would have included it. But believe me, it doesn’t need it when pasta from Ohio City Pasta is involved. And leaving it out makes it just a bit healthier, if that’s what you are going for. If not, throw it in with the onions for goodness sake!
- Also, I know that tomatoes and onions are not in your typical carbonara recipe. You know me and veggies: I can’t get enough of them. In all actuality, I think the added onions helped the flavors come together since I didn’t include the meat.
- One small white onion, finely sliced
- One small roma tomato, finely sliced
- Garlic powder, as desired
- Ground black pepper, as desired
- One serving of Ohio City Pasta’s spinach linguine (or any of their offerings will do)
- One extra large egg
- Romano cheese, as desired
- Parmesan cheese, as desired
1) Spray sauté pan with cooking spray and heat on medium high. Place thinly sliced white onion (easiest but deadliest on a mandolin) into your pan.
2) Add thinly sliced tomato to pan with onions.
3) Season with garlic powder and pepper appropriately. Cook until onion is translucent and tomatoes are well cooked down.
4) Crack egg into bowl. Beat until scrambled. Set aside.
5) While onions and tomato are cooking down, start a pot to boil water for pasta. Cook pasta according to instructions, until just past al dente.
6) Scoop cooked pasta out of boiling water and place directly into sauté pan.
7) Add desired amounts of both cheeses on top of onion/tomato mix.
8 ) Immediately pour beaten egg on top of pasta/veggie mix. Stir the egg mix in with the rest of the ingredients making sure to not let the egg cook to scrambled egg texture. Instead, it should coat the pasta as a sauce.
9) Cook until egg is set.
10) Serve immediately. Feel free to add more cheese and pepper as desired.
I made this Wednesday night and had it for dinner for the two next following evenings! I’m now out of Ohio City Pasta – I better plan another trip down to the Market for this weekend!
What are your favorite things to add to pasta? Veggies? Meat? Egg? Cheese? All of the above?!