You’d think I would have learned my lesson by now.
Anytime I make a new recipe, I’m super excited about it…while I’m eating it and taking pictures. But then, 2 weeks pass and by the time I’m ready to post it here, I’m just not that interested in it anymore because there are new recipes floating around in my head and taking up space on my camera.
Tonight is no different.
It’s 10:30, I’m just now sitting down to write this post, and I’m distracted by the Friends reruns. Procrastinate much?
Maybe I need to post about a dish the day after I make it. I just don’t think that’s possible when half the time I miss daylight for pictures because of garden time or canning sessions or my new hobby – learning to play the banjo.
Does this totally make me a country girl? I still don’t have overalls, so I think I’m okay.
I’m going to try to wrangle up my original excitement about this dish – just for you guys.
This was my first time to ever try making a carbonara at home. Pasta + eggs + cheese + bacon? That’s a no brainer in this house.
Besides green beans, our garden is spitting out corn and zucchini and the tomatoes are on their way. We haven’t had much corn yet, but just be prepared for either a ton of recipes OR great ways to store it for winter. I have a feeling I’ll be doing both. And I’ll be exhausted for a few more months.
I love the idea of eggs becoming the sauce on this pasta. I used a whole wheat thin spaghetti and tossed the super hot pasta with an egg and parmesan mix with some fresh corn and peas, and – the highlight of this dish – crispy, crumbled bacon.
Being an adult means we don’t have summers off anymore…but meals like this kind of make up for that.
Kind of. But not totally. I still miss months with no alarm clocks, breakfast during The Price is Right, and afternoons filled with pool visits and Wings reruns on rainy days.
Summer Vegetable Bacon Carbonara
Makes: 4-6 servings
- 4 slices bacon
- 1 cup fresh corn kernels, cut from the cobs
- 1 cup fresh peas, shelled
- 3 eggs
- 1/2 cup parmesan cheese
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp pepper
- 8 oz. whole wheat pasta
- Place a skillet over medium-high heat and add the bacon. Cook, flipping after a few minutes, until the bacon is crisp and it has rendered its fat. Remove the bacon from the pan and remove the pan from the heat; set aside, keeping the bacon fat in the pan.
- In a medium bowl, beat the eggs with the parmesan, milk, salt, and pepper and set aside.
- Bring a large pot of water to a boil. Add a palmful of salt, then stir in the pasta.
- Let the pasta come back to a boil and toss in the corn kernels and peas and cook, stirring occasionally, for 7-9 minutes or until the pasta, corn, and peas are tender. Scoop out about a cup of the pasta water and set it aside.
- Drain the pasta and vegetables and drop immediately into the bowl with the egg mixture, tossing quickly with tongs or two forks, keeping it moving to help the eggs cook and create the sauce on the pasta.
- Pour 1-2 Tbsp of the bacon fat from the pan into the pasta and toss together. If the pasta seems dry, add some of the reserved pasta water.
- Crumble the bacon into the pasta and toss together. Serve.