Finally, my first entry for Steemit’s Culinary Challenge. I always love the simplicity of Italian flavors. Because I already shared my fav pasta pesto recipe earlier this week, Carbonara it is. While I love the Italian classics, I always feel like I should make my own version and add at least one more veg… veggie lover over here, but I think you know that by know ;-)
So classic no cream carbonara with a cauliflower twist!
Also, I’m not a huge bacon fan, so I used coppa for the recipe, but if you are a bacon lover, by all means, have it with bacon if you like.
So behold my version of the Italian classic…
Ingredients (serves 3)
Linguine or other pasta of your choice
3-ounce pancetta or coppa
1 small cauliflower or about 3 to 4 cups small cauliflower florets
½ cup water
1 tbsp extra-virgin
1 egg
3 egg yolks
½ - ¾ cup grated parmesan cheese
Salt and pepper to taste
⅓ cup spring onions, chopped (optional garnish)
DIRECTIONS
- Cook the linguini in lightly salted water according to the instruction on the package, reserving a little of the cooking water.
- Meanwhile, in a large skillet, cook pancetta over medium heat until crisp. Transfer to a paper towel-lined plate.
- In the same skillet, add a little more oil (1 tbsp), the cauliflower, water, a pinch of salt, and pepper to taste. Increase heat to medium-high. Cook, covered until the water liquid has evaporated and the cauliflower is almost tender. This will take about 4 to 5 minutes. Then uncover and cook, occasionally tossing, until golden brown and crisp. This will take another 4-6 minutes.
- Roughly chop the pancetta or coppa.
- When the cauliflower is cooked, add the cauliflower, coppa/pancetta, egg, egg yolks, and ¼ cup reserved cooking water to the pasta. Stir well until coated. Add more cooking water if needed.
- Top with Parmesan cheese, additional black pepper (if needed), and spring onion (if using).
Buon appetito!
PS: all pictures taken by Amy Goodrich