For the Springtime Carbonara:
1lb Orecchiette Pasta (or any short pasta you
like)
1 Bag of Frozen Sweet Peas
1 Stick of Unsalted Butter
4 Leeks, Halved Lengthwise + Thinly sliced
(white & green parts only and thoroughly washed)
1lb Asparagus, Trimmed & Cut into 2inch
Pieces
6 Cloves of Garlic, Finely Minced (split into
two equal groups)
¼C White Wine
1lb Thick Cut Applewood Smoked Bacon, Cut
into Lardons
Generous Sprinkling of Cinnamon
4 Large Eggs
8oz Grated Parmesan (we used one container of
finely grated cheese)
½C Heavy Cream
1-2T Lemon Zest, Finely Grated with a
Microplane
Freshly Squeezed Lemon Juice, To Taste
¼-½t Dried Red Pepper Flakes
Freshly Grated Nutmeg (just a pinch or to
your liking)
¼C Fresh Parsley + ¼C Fresh Basil, Finely
Chopped
Fleur de Sel + Fresh Cracked Pepper, To Taste
Extra Virgin Olive Oil
Directions:
1. Prepping the Pasta: Fill a large stockpot with water, and then heavily salt it (almost to the point that it is like ocean water) and add a glug of extra virgin olive oil. Bring the water to a boil and cook the pasta according to the package directions. With about 2-3 minutes of boiling left to go, add in the frozen peas, so that they can partially cook (they will finish completely throughout the Carbonara pasta process). When the pasta is done, reserve 2-3 ladles of the starchy water to help create a better sauce. Strain the pasta and peas and keep them in the strainer until you are ready to make the Carbonara. Return the large stockpot to the stove to be used again
1. Prepping the Pasta: Fill a large stockpot with water, and then heavily salt it (almost to the point that it is like ocean water) and add a glug of extra virgin olive oil. Bring the water to a boil and cook the pasta according to the package directions. With about 2-3 minutes of boiling left to go, add in the frozen peas, so that they can partially cook (they will finish completely throughout the Carbonara pasta process). When the pasta is done, reserve 2-3 ladles of the starchy water to help create a better sauce. Strain the pasta and peas and keep them in the strainer until you are ready to make the Carbonara. Return the large stockpot to the stove to be used again
2.
Brown Buttering the Leeks: Start a large sauté pan
over medium heat and add the stick of butter and allow it to melt completely
until it is just beginning to brown. Throw in the prepared leeks, as well as
some fleur de sel and fresh cracked pepper, and cook for about 10 minutes,
making sure to stir often. Boost the heat up to high and add in the cut
asparagus and half of the minced garlic, and sauté for another 3-5 minutes,
until they are tender, but not overcooked. Pour in the wine and allow it to
reduce down, about 1-2 minutes. After this mixture has cooked, let it sit in
the pan while you start cooking the bacon lardons.
3.
Preparing the Creamy “Sauce”: In a mixing bowl, whisk
together the eggs, finely grated Parmesan, heavy cream, fleur de sel, fresh
cracked pepper, lemon zest, lemon juice, and red pepper flakes until a smooth
custard has formed. Set it aside.
4.
For the Carbonara: In the same large stockpot used above, crisp up
the bacon lardons over medium-high heat with a sprinkling of cinnamon. Once the
bacon is completely cooked+ crispy, using a slotted spoon or spider, transfer
the bacon to a paper towel-lined plate to drain. Reduce the heat to low and
leave the remaining bacon fat in the pot and throw in the cooked pasta and
peas, brown buttered leeks, sautéed asparagus, and remaining minced garlic. Toss
all of these components in the bacon fat until a cohesive pasta mixture has
formed. Turn off the heat (but the pasta ingredients are still hot) and slowly
drizzle in the seasoned heavy cream-parmesan-egg mixture, stirring
continuously, so that the eggs do not cook and curdle. You want to achieve a
smooth, creamy sauce, that perfectly coats the pasta, and in order to reach
those results… you have to keep stirring. If the sauce is too thick you can add
in a small ladle of that starchy pasta-cooking water until your have reached
your desired consistency. Finally add in a little freshly grated nutmeg, fresh
parsley, and fresh basil. Take a taste test, and if needed, season it with some
more salt, pepper, and/or any other spices. Return the pasta to low-medium heat
for just about a minute or two to thicken the sauce and bring it all together. At
the very last minute, toss in the crispy bacon lardons, so they maintain their
texture, even when coated in such a thick sauce.
5.
Serving the Carbonara: Spoon the Springtime Carbonara
into serving bowls and garnish with some fresh parsley, fresh basil, and a
handful of crumbled goat cheese. Enjoy it while it’s still hot and oh-so-creamy!
