March 7, 2013
Primavera Carbonara
Spring is a time of renewal. We see it all around us as the trees begin to sprout new leaves and the birds begin to build nests. Fields that were sleeping in the winter months under snow and ice now hold the wonder of stems and stalks peeking out of the still cold Earth. Mouth-watering foods take over our kitchens as we stop craving things like pot roast and mashed potatoes. We now desire the crunch of crisp veggies and the bite of tart lemon.
The word “Primavera” means “Spring” in Italian. However, most of us know it as a popular dish of vegetables mixed with pasta. In this recipe I have taken fresh spring vegetables and mixed them with a creamy carbonara sauce with bacon. This easy recipe helps us awaken thoughts of Spring. Enjoy!!!
- 1 lb. asparagus trimmed (woody ends snapped off)
- 1 lb. mixed green beans and yellow wax beans
- 1 lb. box bow tie pasta (or GF Pasta, corn pasta works best)
- 8 oz. non-nitrate bacon, cut into 1" pieces
- 2 cups grated Romano cheese
- 1 cup heavy cream
- 1/2 yellow onion chopped fine
- 2 Tbsp. butter
- 3 Tbsp. fresh minced parsley
- 2 Tbsp. Cucina Aurora Roasted Garlic Oil (can substitute regular olive oil)
- Pinch sea salt and coarse ground black pepper
- Cook Pasta to package instructions.
- While pasta is cooking, fill a large sauce pan 3/4 full with water and bring to boil. Blanch (cook) asparagus and beans in the boiling water 3 min or just until tender.
- Remove from water and let drain on paper towel.
- Meanwhile, heat a large skillet and cook bacon until crispy. Remove bacon from skillet and drain the grease.
- In the same skillet heat the olive oil and cook the onions in the skillet until tender but do not brown.
- Add butter, heavy cream and Romano cheese. Stir until combined and heated through.
- Add parsley, salt, and pepper.
- Toss cream sauce with cooked pasta, vegetables and bacon. Serve immediately.
