The inspiration for this meal came from eggs, a lot of eggs.  Not that the recipe calls for a lot of them but I had a lot of eggs accumulating from my chickens.  It's been a busy few weeks and we have not had the opportunity to eat as many eggs so they have been adding up.  That meant today resulted in boiling eggs and looking for an easy recipe that would use some up.

Whenever we have an abundance of eggs we usually make a quick batch of homemade pasta which is super easy to do and always makes enough for 2 batches, one to eat now and one to freeze.  This recipe won't detail the pasta making process but please feel free to check this post on Makeitveg.com for more information, or search the million methods online.

 


Carbonara sauce is egg and cheese based and easy to make.  It's rich and creamy texture is perfect for any type of pasta but works extremely well with a spaghetti type noodle.  The sauce is cooked by the heat of the pasta and is not technically cooked on the stove, but don't worry the eggs cook in the pasta heat as the dish sits right before serving.

You will need:

3 whole eggs

1/2 Cup grated Parmesan Cheese

3 garlic cloves, minced

1 small onion minced

1 Red Bell pepper minced

fresh basil

1/4 Cup green peas, cooked

Salt and Pepper

Fresh or dried pasta

1/2 Cup cream

In a saucepan saute the peppers, onions and Garlic until soft.  Meanwhile mix the cheese into the eggs and whisk until smooth.  Add the cream and continue to whisk until well incorporated.  Stir in 1 tsp kosher salt and a generous amount of ground pepper.  Set aside at room temperature.

Cook the pasta in salted boiling water until Al Dente.  Drain the pasta and reserve about 1/2 cup of the liquid.  Transfer the drained pasta to a large bowl.  Slowly pour the egg and cheese mixture over the pasta while tossing with a fork.  Continue to stir until the texture becomes creamy.  You want to stir during this process so that the eggs cook but do not scramble.  If you use all of the mixture but the sauce is not creamy, slowly stir in some of the cooking liquid.  You want a creamy sauce that is not too thin and not too thick, similar to a Macaroni and Cheese.  Stir in the vegetable mixture, and cooked peas.  Top with chopped basil.  The sauce will be fully cooked by the time it's on the table.

Season to taste 


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