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Golden Pasta Carbonara
Sara Jones, Tucson CSA
This is really a formula rather than a recipe and can be altered according to how rich you want the dish to be. Some recipes call for 3-4 eggs and over a cup and a half of cheese! This is a bit lighter and could be made lighter still, or richer if you like! Corn is a great addition to this classic creamy dish in the summer and winter squash are perfect for the winter. Acorn squash has an edible peel, if it is cooked long enough. If you dislike the texture of it in this dish, use the neck of a peeled butternut squash, instead. Turnips also make a great addition with winter squash when they are in season. Start the saute with a couple chopped slices of bacon or guanciale if you like, but the dish is plenty rich without it.
- 1 onion, diced small
- Kernels from 2 ears of corn OR 1 acorn squash, seeded and diced small
- 2 teaspoons oil
- Scant 1/4 cup white wine or water
- 1 package penne pasta
- 1-2 tablespoons heavy cream, sour cream or plain yogurt
- 2 eggs, beaten
- ¼ cup grated parmesan
- ¼ cup crumbled feta or other soft fresh cheese
- Salt and pepper to taste
Sauté onions (and bacon if using) in a large skillet over medium high heat until golden brown. Add diced corn or squash and cook an additional 5 minutes. Deglaze the pan with white wine or broth and turn down to medium and cover.
Cook until vegetables are tender, about 10 minutes. Add more wine or water as necessary to keep from sticking. In the meantime, boil pasta in well-salted water. Stir together cream, eggs and cheese. When vegetables are tender and pasta is al dente, set aside a half cup of pasta water then drain pasta and toss with vegetables in hot skillet.
Remove from heat and quickly toss together with egg and cheese mixture in skillet. It is important to do this step with hot pasta and vegetables so the eggs cook. Add a bit of pasta water if needed to make a creamy sauce. Season with salt and pepper to taste.
Submitted by Sara Jones, Tucson CSA