Kyle’s Kitchen
Iran across this recipe and it sure does sound good. I have missed pasta for a few months so I think I will make it. I’ll probably substitute bacon for the pancetta.
Spring Green Pasta Carbonara Kosher salt and freshly ground black pepper 12 ounces dried spaghetti 1/2 pound snow peas, julienned lengthwise 1 cup shelled fresh peas (1 pound in the pod), or frozen peas 12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces 2 tablespoons good olive oil 8 ounces small-diced pancetta 1/2 cup heavy cream 2 extra-large eggs 2 extra-large egg yolks 3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving 5 scallions, white and green parts, thinly sliced diagonally 1/4 cup minced fresh chives, plus extra for serving Zest and juice of 1 lemon Br ing a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
Meanwhile, heat the oil in a medium (10 to 11-inch) sauté pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
Whi le the pancet ta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan. —kwc— I only like egg dishes if they have a bunch of other ingredients mixed in, so the eggs aren’t the main flavor. I think I could eat this quiche, although I’d probably add some bacon or sausage.
Crustless Spinach Quiche
10 ounces frozen spinach* 6 large eggs 1/2 tea spoon d r ied oregano 1/2 teaspoon kosher salt 1/4 teaspoon garlic powder 1 cup cottage cheese 1/4 cup grated Parmesan cheese 1/4 cup chopped roasted red pepper (from a jar), plus more for topping Fresh ground black pepper Preheat oven to 375. Grease a 9-inch round pie dish.
Place the spinach in a colander and let warm water run over it until it is thawed, about 1 minute (some brands take a bit more effort to defrost: you can also use a microwave if necessary). Then use your hands to squeeze out as much excess liquid as you can.
In a large bowl, whisk the eggs. Then stir in the oregano, salt, garlic powder, cottage cheese, grated Parmesan cheese, spinach, and roasted red pepper. Add a few grinds of fresh ground black pepper if you like.
Pour the egg mixture into the prepared pie dish. Sprinkle the top with a few tablespoons of additional chopped roasted red pepper.
Bake the quiche for 25 to 30 minutes, until set in the center and golden around the edges. Allow to rest for at least 15 minutes before serving. (Storage info: This saves well. Store refrigerated for up to 5 days: you can eat it cold, room temp or re-warm it.) —kwc— We eat salad at our house throughout the year, but especially in the spring. Here’s a low calorie recipe for Green Goddess dressing that is especially delicious.
Green Goddess Dressing
1 ripe avocado, halved, pitted and peeled 2 scallions, coarsely chopped 1/4 cup fresh tarragon 1/4 cup fresh parsley 3 T white vinegar 3/4 cup buttermilk Salt and pepper to taste Just pop it all into a blender and whirl until smooth. The cookbook I have pairs this recipe with sliced heirloom tomatoes, but I have found it is pretty good on just about any type of salad greens. It is also very tasty as a dip with veggies.
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