cup Parmesan cheeseA generous dusting of fresh black pepper looks like coal dust, so Italians name this pasta dish carbonara. Quick and easy to make; but you have to move quickly once the pasta is ready.
SERVES 4
12 cups water
8 oz. dried spaghetti
pinch of salt
splash of oil
Bring water to a rolling boil in a large pot. Add pasta, oil, and salt. Stir occasionally. Cook over high heat until the pasta is al dente, about 12 minutes.
4 T. oil
1 cup diced onions
4 cloves garlic, minced
1 T. dried basil
2 T. wine vinegar
½ cups diced zucchini
½ cup broccoli florets
½ cup sliced mushrooms
salt to taste
While waiting for the water to boil, prepare the vegetables. Heat oil in a large skillet. Sauté onion and garlic with vinegar, salt, and basil until translucent. Add zucchini, broccoli, and mushrooms. Sauté for a further 5 to 10 minutes. Set aside.
2 eggs, lightly beaten
cup Parmesan cheese
Timing is crucial at this point. Set out a large serving bowl and place the beaten eggs and cheese close at hand. Once vegetables are sautéed and the pasta is tender, drain the pasta;
freshly ground block pepper
IMMEDIATELY mix in the eggs and cheese. Then stir in the vegetables. The heat of the just-boiled pasta cooks the eggs; you must move quickly to prevent a runny sauce. (If this happens, put the pasta back in the pot and heat it gently over medium low heat until the eggs are set. But it’s much simpler to move quickly in the first place.) Stir well and serve hot, smothered with black pepper.
My favourite pasta dish, carbonara is very easy and quick to make, ready just minutes after the spaghetti is judged al dente. A package of pasta and a couple of eggs are almost always lurking around, even in otherwise bare cupboards. And leftovers taste delicious cold the next day. What more could you ask of a recipe?!
Note: other vegetables (carrots, green or red peppers, asparagus, tomatoes, green onions, etc.) substitute nicely. Or leave out all the vegetables, and serve the pasta with a large salad.