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:
Pasta primadonna!
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!
Pasta Prim-a-Donna
§
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 taste
serve warm topped with Parmesan cheese and
parsley