Carbonara

Creamy Goat Cheese and Roasted Asparagus Carbonara

by Shawnda on March 12, 2014

in Asparagus,Carbonara,Goat cheese,Pasta, Rice, and Grains

Goat Cheese & Asparagus Carbonara

So, yeah. I’ve made this twice this in two weeks. And both times, I would’ve happily cage-fought a 12-ft tall land-sharkzilla for the leftovers. (Or a close second, a 6-ft-2 Jason.) Because it’s THAT amazing.

I’m already a carbonara fiend – pasta tossed with a creamy, peppery sauce made with eggs, Parmesan, and bacon. It’s quite possible the best thing to ever happen to pasta. And most dinner plates. But this version takes it one step further.

There’s bacon. Because bacon. And there’s asparagus because I sale-hoard produce like one of those abnormal people on TV. And there’s goat cheese because you name me one thing – ONE THING – that isn’t better with goat cheese.

Goat Cheese & Asparagus Carbonara

The carbonara sauce is already magically creamy. And when the tangy goat cheese melts down into the sauce? Your one-bowl meal is simply tangy, creamy perfection.

PERFECTION.

Goat Cheese and Roasted Asparagus Carbonara

A creamy carbonara with goat cheese and roasted asparagus.

Ingredients

  • For the asparagus:
  • 1 lb asparagus
  • 3 cloves garlic, thinly sliced
  • Olive oil
  • Salt
  • Pepper
  • For the pasta
  • 8 oz linguine
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1/2 tsp freshly cracked black pepper
  • 2 eggs
  • 1 1/2 cups shredded Parmesan (or ~2.5 oz by weight)
  • ~2.5 oz goat cheese, crumbled (I used half a 5 oz log)

Instructions

  1. Preheat oven to 425.
  2. Place asparagus and garlic on a baking sheet, drizzle with olive oil, salt, and pepper.
  3. Bake for 12-15 minutes and then cut the stalks in half or thirds.
  4. Cook pasta according to package directions.
  5. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  6. Drain off all but ~1 Tbsp of oil, add the black pepper and, when the bacon has completely browned, remove from heat and transfer to a large bowl (big enough for mixing the entire recipe).
  7. Add the eggs and Parmesan to the bowl, then add to the bacon mixture and crumbled goat cheese, stirring to mix well.
  8. Set aside 1 cup of pasta water and then drain the pasta.
  9. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl, while stirring vigorously to create a creamy sauce.
  10. Add the asparagus, toss to coat (adding additional water if necessary).
  11. Serve immediately.

Notes

Yields: 4 servings

Adapted from Fettuccine alla Carbonara

Estimated time: 35 minutes

{ 4 comments }

Sweet Potato & Spinach Carbonara

My friend Katie has been called The Carbonara Queen. Crab, jalapeno & corn, BLT, lemon & spinach. If it can be whisked into that creamy sauce of bacon, pepper, eggs, and cheese, she has done it.

She’s kind of my Pasta Patronus. And I’d like to be just like her when I grow up:

Zucchini Carbonara Roasted Broccoli Carbonara Fettuccine alla Carbonara

One of her last Carbonara creations was a beautiful stomach-growl-inducing adaptation: Butternut Squash & Spinach Carbonara.

I didn’t have butternut squash – or the desire to put on pants and mascara to go get some (that’s my minimum to go in public) – but I did have sweet potatoes. I pulled out my favorite basic carbonara recipe, a few slices of bacon, and was on my way to what would quickly become a house-favorite carbonara.

Sweet Potato and Spinach Carbonara

It’s because there’s bacon. And diced sweet potatoes that are cooked in bacon drippings until nicely caramelized, and then tossed with hot pasta and wilted fresh spinach until a beautiful, peppery, creamy sauce forms from the bacon, eggs, and cheese.

And bacon.

Carbonara is really the closest thing I can get to meatless meal without the natives rebelling. Or complaining about “spinach again?” But with this one, everyone wins here.

Sweet Potato & Spinach Carbonara

Creamy, peppery carbonara with caramelized sweet potatoes and fresh spinach.

Ingredients

  • 1 large sweet potato, cut into 1/3-inch slices and then diced
  • 2 handfuls fresh baby spinach
  • 8 oz pasta
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1 1/2 tsp freshly cracked black pepper
  • 3 oz finely grated Parmesan (about 1 3/4 cup), divided
  • 3 eggs
  • Salt
  • Pepper

Instructions

  1. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  2. When the bacon has completely browned, use a slotted spoon to transfer to a large bowl (big enough for mixing the entire recipe).
  3. Add the sweet potatoes and cook until nicely browned and fork-tender (but not mushy), about 3-4 minutes on each side.
  4. Add the black pepper and spinach, cover, and turn off the heat - let sit ~2 minutes, until the spinach has wilted.
  5. Mix the eggs and 1 1/2 cups cheese together with the bacon, stirring to mix well.
  6. Add pasta to boiling water and cook per package directions. Set aside 1 cup of pasta water and then drain the pasta.
  7. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl with the bacon mixture, while stirring/tossing vigorously to create a creamy sauce.
  8. Toss in the sweet potato mixture and additional splashes of pasta water if necessary to adjust sauce consistency (and if you add too much water, just let the pasta stand for a few minutes).
  9. Serve sprinkled with remaining cheese

Notes

Yields: 4 servings

Inspired by So Tasty, So Yummy

Estimated time: 35 minutes

{ 9 comments }

Roasted Cauliflower Carbonara

So remember that roasted cauliflower? You know, the healthy side dish that once actually grew in the ground? The eat-straight-from-the-pan lunch that wasn’t candy-coated or Funyuns?

This is what I did with the leftovers.

Roasted Cauliflower Carbonara

I took one of our favorite versions of carbonara, which replaces half of the pasta with plant things (this time leftover roasted cauliflower) and had an instant winner on my hands.

Honestly, there’s a little bit of bacon and there’s some Parmesan along with those glorious carbs… so anyone who declared that dish a “you don’t need to make this again” would probably be forwarding their mail at this point.

Roasted Cauliflower Carbonara

Roasted Cauliflower Carbonara

Roasted cauliflower replaces half of the pasta in this traditional carbonara.

Ingredients

  • 2 cups (or more) roasted cauliflower*
  • 8 oz pasta
  • 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1 1/2 tsp freshly cracked black pepper
  • 1 3/4 cups shredded Parmesan (~3 oz), divided
  • 1 egg
  • 3 egg yolks
  • Salt
  • Pepper
  • *If you're cooking the cauliflower, put it in the oven before you start cooking the pasta.

Instructions

  1. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  2. Add the black pepper and, when the bacon has completely browned, remove from heat and transfer to a large bowl (big enough for mixing the entire recipe).
  3. Mix the eggs and 1 1/2 cups cheese together in a smaller bowl, then add to the bacon mixture, stirring to mix well.
  4. Add pasta to boiling water and cook per package directions. Set aside 1 cup of pasta water and then drain the pasta.
  5. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl, while stirring vigorously to create a creamy sauce.
  6. Add the cauliflower, toss to coat (adding additional water if necessary).
  7. Serve sprinkled with remaining cheese.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

{ 7 comments }

Roasted Broccoli Carbonara

Today is the last day of October and that means two things: 1) National Pasta Month is coming to an end and 2) We start the 24-hour countdown before I’m allowed to say the words “Thanksgiving” and “menu” out loud.

So let’s talk about the former. That dish up there, that is Roasted Broccoli Carbonara. It’s our favorite carbonara pasta recipe made over to be a little more nutritious of a one-bowl dinner. Because let’s be real, most of us could probably use a little green stuff to help offset tonight’s candy binge.

Peanut Butter Kisses for the win! Am I right?!

Roasted Broccoli Carbonara

No?

That candy has never gotten the respect it deserves. But back to the carbonara.

The sauce is a more traditional eggs, parmesan, and bacon mixture with a generous dose of black pepper (and the pepper is simmered so it infuses the oil that much more). A few splashes of pasta water, some penne, and a pan of roasted broccoli later, you’ve got dinner on the table in about 30 minutes.

And with plenty of room left for that late-night, quality assurance inspection of your kids’ candy haul.

Happy Halloween!

Roasted Broccoli Carbonara

Roasted broccoli replaces half of the penne to lighten up this traditional pasta carbonara a bit.

Ingredients

  • 2 crowns broccoli
  • 8 oz penne pasta
  • 3 Tbsp + 1 tsp olive oil
  • 4 slices thick-cut bacon, diced
  • 1 1/2 tsp freshly cracked black pepper
  • 1 3/4 cups shredded Parmesan, divided
  • 1 egg
  • 3 egg yolks
  • Salt
  • Pepper

Instructions

  1. Preheat oven to 400.
  2. Bring a pot of salted water to boil and line a baking sheet with foil.
  3. Cut the broccoli into medium florets and place on the baking sheet.
  4. Drizzle with 3 Tbsp olive oil, toss the broccoli to coat (hands-on works great, gets everything evenly coated), and sprinkle with a generous pinch of salt.
  5. Roast for 12-15 minutes, until nicely browned. While the broccoli is roasting, cook the pasta and the bacon - everything will be done at about the same time, important because the pasta and water need to be hot.
  6. Heat 1 tsp olive oil in a saute pan over high heat and add the bacon, cooking until almost completely crisped.
  7. Add the black pepper and when bacon has completely browned, remove from heat and transfer to a large bowl (big enough for mixing the entire recipe).
  8. Mix the eggs and 1 1/2 cups cheese together in a smaller bowl, then add to the bacon mixture, stirring to mix well.
  9. Add pasta to boiling water and cook per package directions. Set aside 1 cup of pasta water and then drain the pasta.
  10. Immediately add the hot pasta and a splash or two of the hot pasta water (~2 Tbsp at a time) to the bowl, while stirring vigorously to create a creamy sauce.
  11. Add the broccoli, toss to coat (adding additional water if necessary).
  12. Serve sprinkled with remaining cheese.

Notes

Yields: 4 generous servings

Adapted from Saveur

Estimated time: 30 minutes

{ 29 comments }