Saturday, August 20, 2011

Pasta Carbonara de Verano

In honor of our friends who are getting married today, let us also marry two of the best Italian dishes...pasta primavera and pasta carbonara!  Cheers Erin and James!


2 small zucchini (thinly cut into half moons)
1 small carrot (finely diced)
1 lb fava beans
3 strips of bacon
1/2 lb spaghetti pasta
1 egg

1. Start a pot of hot water to boil (this is for the fava beans)
2. When water is boiling, add favas and cook for five minutes
3. With one minute left, add zucchini to the boiling water and cook
4. Remove the veggies and drain in a colander, immediately run cold water over these beans
5. Next you need to shell the fava beans.  They should be in a long pod and to open you can carefully cut a slit in the bean with a small knife
6. Remove the beans from the pod and set aside and discard the pods
7. When you have accumulated the beans, now you have to squeeze out the actual bean from within this outer layer.  Once you try this you will know exactly what I'm referring too.  Be careful as these are slippery and can easily fall down the drain!
8. Set the beans in a dish and discard the husks
9. Set another pot of water to boil for the pasta
10. When boiling add the pasta and cook per package directions
11. Meanwhile, heat a saute pan over medium high heat...when hot add the bacon and cook until fairly crispy
12. Remove bacon from from pan and put on papertowls
13. Drain most of the grease into a safe container
13. Return pan to stove under no heat and add carrots
14. Before you drain the pasta, reserve 1/2 cup of the liquid and set aside and let cool
15. Drain pasta and add to saute pan with the carrots, then add the zucchini and the fava beans
16. When the liquid has cooled mix it with the egg and beat for a minute or two until incorporated
17. Pour over the pasta mixture in the pan and stir to coat
18. Chop bacon and sprinkle of the pasta
19. You absolutely must serve this with black pepper and parmesan cheese to complete this dish!

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