Friday, July 9, 2010

A healthier Carbonara Sauce?

So Thursday is my official yummy dinner night! After picking up another basket of veggies i made my meal plan...easy.  The basket this week had carrots with the green tops, purple romaine lettuce, green beans, yellow zucchini, another type of zucchini (to be discovered later) basil, italian parsley, and cucumbers.
This weeks produce was a little more basic so I just went with what I was in the mood for which was pasta. Recently my favorite and easiest pasta has been a carbonara. Not a lot of ingredients and by the time the water boils and the pasta cooks everything is ready to assemble. Here is the recipe for what I made this week, but feel free to sub in whatever fresh ingredients you have as long as you keep the basics intact you should be fine. Oh and the healthy part, I just figure since I am throwing in a bunch of vegetables to a pasta sauce that normally doesn't have any it makes it good for me right?! I also cut down the amount of egg yolks. My way of thinking is if all the ingredients are pure & fresh, i.e. no preservatives or things I can't pronounce, then I am one step to being a healthier human, I never said low fat just healthier!

Carbonara with Yellow Zucchini, Lima Beans & Fresh Peas

2 1/4" slices of Pancetta diced (bite size pieces)
1 Yellow Zucchini diced (bite size pieces)
Handful each of fresh Peas & fresh Lima beans ( I bought mine at the Atwater market and shelled them myself! You can taste the difference)
1 Garlic Flower if you have finely chopped
1.5 tbsp chopped fresh thyme (this brings all the flavour so use fresh)
2 egg yolks
200ml cream
4 handfuls of freshly grated parmesan
Salt & Pepper
365 G fussili Pasta or rigatoni

Bring salted water to a boil, add pasta and cook for time on package. Meantime over med/high heat saute pancetta until slightly brown, then remove from pan onto a paper towel. Add zucchini to pancetta oil and leave it in the pan for a few minutes without touching it so it can brown nicely, then toss it to brown all sides, takes about 5 mins total. Add  lima beans, peas, garlic flowers & thyme saute for 3 mins then remove pan from heat, add the pancetta back to pan. In a bowl mix the egg yolk, cream and parmesan together. Before the pasta is finished cooking reserve about a cup of the cooking liquid to add to the sauce later. Drain Pasta, toss directly in the pan with the veggies, stir it up a bit, and then add the egg mixture and toss all together right away, be sure to toss the pasta with the egg mixture quickly or you will make scrambled eggs! Adjust seasoning by adding salt & pepper if needed. If you find it isn't saucy enough add a bit of pasta water and sometimes a bit more parmesan is needed. Serve and enjoy!

The Veggie and Pancetta cane be a side dish for any meal

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