With a few rainy days in store, an abundance of eggs from the girls (whom I need to officially introduce to you all soon), and with my attempt to add fresh greens to everything, I decided June 1st was a good day to post an eggy pasta that was still spring-appropriate.
If you’re like me, you have these weird food rules: pasta is hearty and therefore isn’t the greatest post for the first day of June. It should be something fresh and garden-welcoming. However, I am way behind on posts and this tasted so good, I decided the fresh eggs and greens made it a spring pasta dish, and the dreary days validated its heartiness. So, there.
Two things: I have never made carbonara (or even eaten it), and I always make soup with my leftover veggies that I find hanging out in the crisper...as long as they are not turning into a strange looking beer-like substance. (You know that brown puddle that forms in the bottom of the drawer if you leave greens in there for a few months? What? You don’t leave greens in your crisper for a few months? Way to live on the wild side.) So anyway, today, when I discovered leftover Swiss chard (BUT FRESH, AND SPRING-LIKE) and a half a leek in my crisper that was still looking…well, crisp, I decided it was time to woman-up and make something other than soup with these leftover veggies. Now, I understand pasta is almost as easy a way out as soup. But, being a pasta I’ve never concocted before makes this venture valid.
I researched several basic carbonara recipes and wrote down what generally goes into them. Basically, egg and cheese is what makes the traditional sauce, and all the recipes seem to have pancetta or bacon in them. I can see already that this dish is comfort food (aka- fatty fat fat), and I like it.
I decided that adding my oh-so spring-like veggies made this a “healthy” and “gourmet” comfort food, and therefore you can eat it whenever you’d like. You’re welcome.
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