I am the biggest fan of creamy, fatty pastas. As if the starch in the noodles wasn't enough, I like to "go big or go home" and let my pasta swim in a giant pool of heavy cream-based sauce. This was the exact reason why I was so surprised I would actually like carbonara seeing as there isn't really cream in this dish. Carbonara is traditionally from Rome, with a pancetta, egg, pecorino or parmeggiano, and pepper base). Sure, there's the fat from the egg, but can we just say that it's protein for the sake of this post?
For the impatient cook, like me, this was possibly the best thing I could have prepared, let alone eaten. You can make any combination of this depending on what's in your fridge and what you like to have in your pasta. The main "sauce" is just egg and Parmesan mixed together until it forms a thick paste of sorts. As your pasta components (mine were leek and shiitake mushrooms from the Hollygrove Farmer's Market produce box ) saute, all you do is dump your cooked noodles in the skillet and pour the egg and cheese mixture over everything and stir to thoroughly combine it all. The whole thing comes together and it's kind of a miracle. A really cheap miracle.
Spinach, Shiitake, and Leek Carbonara Prep time: 10 minutesCook time: 20 minutesYields: 2-3 servings Ingredients:2 tbsp extra virgin olive oil + extra for drizzling2 cloves garlic, minced2 leeks, trimmed, cleaned and patted dry 1/2 lb shiitake mushrooms, diced