What to do!
It is a meatless Monday and i want pasta carbonara,
but that uses an Italian bacon panchetta, not meatless.
It could have done it without the bacon, but wanted vegetables.
I think of Pasta primavera, but my heart is set on trying for the first time a carbonara sauce.
I went where i should not go and so i called it my own name:
I have tricks, taught by my Greek mother on how to incorporate egg into a hot liquid with out cooking it to a "scrambled egg" mess, but rather infusing it to what you have,
ask any Greek cook who makes avgalemono soup, which is a chicken lemon soup with a egg white froth on top and is wonderful!
This is not for the faint of heart, but it was so good!
§ 1 lb of your favorite pasta (fettuccine for me)
§ 2 whole eggs
§ 2 egg yolks
§ 1/8 cup half and half or cream
§ 1/2 stick butter
§ 1/8 cup olive oil
§ 1/2 cup Parmesan grated cheese
§ 3 oz Parmesan cheese, diced
§ 1 onion, diced
§ 1/2 teaspoon garlic, minced
§ 2 cups fresh vegetables, diced
§ 1 teaspoon or more black pepper (according to your taste)
§ grated Parmesan to top dishes
§ parsley, minced
§ salt to taste
(except salt the pasta water to sea water)
Whip the eggs and yolks with the milk
melt butter and olive oil in a separate pan and sauté the onions
add the garlic and continue
begin the pasta water
add vegetables to the onions and garlic
cook the pasta and reserve a cup of the pasta water
add vegetables and Parmesan cheese chunks to the pasta
add some of the pasta water to the eggs, slowly to bring to a warm temperature and mix thoroughly
add to the pasta mixture and mix well
add grated Parmesan cheese and black
salt to tasteserve warm topped with Parmesan cheese and parsley