Green spaghetti carbonara

by KalaLea on February 25, 2011 • Posted in Recipes

Recipe by KalaLea K


Serves 3-4 depending on how hungry the family

You will need:

enough water to fill a large pot for cooking pasta (say 6-8 cups)
1 box of Spinach pasta or any spaghetti style pasta will do
4 strips of turkey bacon (uncured, nitrate-free, if possible)
1/2 cup of veggie broth (optional – i like it for flavor)
1 egg (from free-ranging chickens raised without antibiotics)
2 jumbo TBSP of crème fraiche (a thinner form of sour cream)
2-3 cloves of garlic – i use three
3 TBSP of olive oil
1/4 cup of grated Parmesan cheese or 14 thin slices of fresh Parmesan (as seen here)
6-8 Sundried tomatoes
Sea Salt and fresh black pepper to taste

1 large pot
pasta strainer
1 sauce pan or skillet
fire or electricity
happy music and a positive attitude

Ultimate Goal: to prepare a healthier version of the Italian dish, spaghetti carbonara

FILL POT with WATER adding a little bit of oil and pinch of salt … while you PREP the following:

o   Chop 2-3 cloves of garlic finely

o   Slice 12-16 pieces of fresh Parmesan

o   If your sundried tomatoes are dry, soak them in hot water to soften them up

o   Cut un-cooked turkey bacon in small pieces then wash your hands

o   Gather all other ingredients together so they are close to the stove

When the water comes to a boil, put the dry pasta in it and stir so it doesn’t stick together.

1.     In the skillet or pan, cook your bacon until it’s brown – maybe 10 minutes. Set bacon aside on a plate — notice how much less fat there is :)

2.     The pasta will only need to cook for 6 minutes since you’re going to cook it twice.

3.     Drain your pasta, leaving a little bit of pasta water in the pot then pour in your veggie broth – if you have it.

4.     Add your garlic to the leftover pasta water and put your olive oil in the pot as well.

5.     Add the cooked pasta to the pot, adding in the chopped garlic.

6.     Add the cooked, chopped bacon pieces to the large pot.

7.     Add your 2 jumbo tablespoons of crème fraiche then stir gently.

8.     Crack the egg into the pan – be careful not to get any shell in the pasta.

9.     Stir with a large wooden spoon until your egg is nearly invisible. Keep stirring gently.

10. Feel free to add a tad bit more olive oil if necessary or a little more creme fraiche. Use your senses to get a smooth and creamy texture.

11. Add salt and pepper (1/2 teaspoon of each to start then more for taste)

12. Garnish with chives and sundried tomatoes plus a bit of olive oil.


Serve with lightly steamed spinach and garlic (as shown here) or brussel sprouts or kale – yum!

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