Kyle’s Kitchen
Carbonara is a pasta sauce typically made with just four ingredients: eggs, black pepper, pecorino Romano or parmesan cheese and pancetta. Ina Garten has a great recipe using lots of spring vegetables that sounds perfect for spring.
You probably won't find pancetta in Rockdale, so you have permission to use bacon, fried crisp and crumbled which is what I'd use anyway.
Spring Green Spaghetti Carbonara
Kosher salt and freshly- ground black pepper 12 ounces 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 Bring 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.
Wh i le the pancet t a 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 ¼ 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 ¾ 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— This is a recipe I got from my friend Lisa Juarez. I think it sounds good as is but it would also be good with some bacon added and maybe even some romaine lettuce. Either way it is low carb if you're eating that way.
Shrimp Avocado Salad
2 pounds large deveined shelled shrimp 2 avoc ados - seeds removed, chopped 1 pound vine ripe tomatoes, chopped 1 handful cilantro, finely chopped 3 tbsp olive oil Juice of 1 large lime (or 2 small limes) 1 garlic clove, grated Generous pinch salt and pepper Boil the shrimp until pink and cut into bite sized pieces.
Combine shrimp, avocado, tomatoes and parsley or cilantro.
Whisk together olive oil, lime juice, garlic, salt and pepper.
Toss shrimp avocado mixture in dressing being careful not to break up the avocados too much.
Taste and add salt and pepper to preference. —kwc— One of the first spring fruits to make it to grocery stores and farmers markets are cantaloupes which I love just by themselves, but sometimes it's nice to mix it up and have it with other flavors. This recipe has only a few ingredients and a little chopping, so it'll be ready fast.
Cantaloupe Salad with Cucumber, Feta and Mint
2 cups c ant a loupe, skin removed and cut into chunks 2 c up s c u c umb e r, chopped into half-moons 1/2 cup feta cheese, crumbled 15 large f resh mint leaves, torn or chopped 2 tbsp olive oil 1 lime, juice only Salt and pepper, to taste Prep all ingredients and add to a large serving bowl. Toss everything together well, adjusting seasonings as desired.
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