We were going to make pasta carbonara today.
That was the plan.
We found a great recipe from Mark Peel’s book, New Classic Family Dinners. It’s a beautiful book, written for folks who truly love to cook and want to bring meatloaf wrapped in bacon and smothered pork chops back to their dinner table. We were excited.
But I had been baking before we started lunch. That takes eggs. We tried making our own homemade pasta, a weekly ritual around here. However, I lost count and made it with four eggs instead of five. By the time I recognized the error — when the pasta came apart in little shreds at the bottom of the pasta machine — it felt too late. I still rushed the dough back to the KitchenAid and turned to the refrigerator for another egg.
I promptly dropped it on the floor. Our toddler dancing on a chair at the counter distracted me. Plop. Lovely orange yolk sat resting on the floor.
I paused, then started laughing. Too much rushing always brings this. We had pasta in the cupboard. (Well, Thai rice sticks. Close enough.)
So we were set. Time for pasta carbonara.
Then Danny turned to me and said, “You can’t make pasta carbonara without eggs.”
Hm. We paused. And then he started cooking. He made this pasta instead.
No one complained. We still had bacon. Our daughter ate a third of this.
We’ll make this again.
PASTA WITH BACON AND BROCCOLI
1 pound cappelini or linguine
1 cup broccoli florets
2 tablespoons olive oil
3 slices bacon, diced
½ medium-sized leek, washed and sliced into half moons (white part)
½ onion, diced
1 teaspoon rosemary
Kosher salt and cracked black pepper
2 tablespoons Italian parsley, finely chopped
½ cup Parmesan cheese
Cook the pasta in heavily salted water until the noodles are al dente.
Just before the pasta is fully cooked, throw the broccoli into the water and let it blanch for 2 minutes.
Rendering the bacon. Bring a large sauté pan to medium-high heat. Pour in the olive oil. When the oil is hot, add the bacon pieces. Render until the bacon is crisp. Remove the bacon and leave the fat in the pan.
Add the leek and onion to the hot bacon fat, stirring frequently to ensure the leeks don’t burn. Add the rosemary and cook until fragrant, about 1 minute. Put in the cooked pasta and broccoli, along with the bacon. Toss everything well. Taste. Season to your own taste. Put the pasta into bowls.
Top with the parsley and Parmesan. Serve.