Lightened Up Summer Vegetable Carbonara with Bacon
Prep Time5mins
Cook Time20mins
Total Time25mins
Servings: 4cups
Calories: 126kcal
Course: Main Course
Cuisine: Italian
A Summer Carbonara for your farmer's market haul treat: Tender pasta with a creamy egg sauce, savory bacon and fresh vegetables. An easy yet classy dish!
Ingredients
75gWhole Grain Spaghetti or Linguini
1½cupsSpinach, 45g
⅔cupBroccoli, Chopped. 60g
3TbspRed Onion, Chopped, 30g
3TbspRed Pepper, Chopped, 28g
3TbspGreen Pepper, Chopped, 28g
3TbspCorn Kernels, 25g
1sliceBacon
¾tspGarlic, Minced
1largeEgg
¼tspSalt
¼tspBlack Pepper
⅛tspCumin, Ground
⅛tspCoriander Powder
3TbspParmesan, Grated
Instructions
Bring 3½ cups water to a boil in small pot, add pasta, and cook for about 10 minutes.
Reserve 2-3 Tbsp pasta water. Add veggies to the pasta, cook for a minute, and drain.
In a small bowl, whisk the egg, spices, and half the cheese.
Chop and cook bacon in a large skillet on medium-high until crispy, about 5 minutes. Reserve half the fat in skillet and transfer slices to a paper towel-lined plate to drain.
Add garlic to skillet and fry for a minute. Turn off the heat.
Transfer cooked pasta to skillet, and mix with garlic until even.
Add egg-cheese mixture and toss quickly with tongs to coat the pasta and prevent egg from scrambling. The egg will cook if the pasta is still hot.
Add rest of the cheese and cooking liquid to form a silky sauce.
Season with salt if desired, and top with more shredded parmesan.