Farmer’s market carbonara

Turns out we could pull together a pretty standard carbonara (with CSA broccoli standing in for peas) as a simple weeknight meal—one made fantastic with the farmer’s market bacon and pasture eggs.

We took our inspiration from Bittman’s “How to Cook Everything,” using 4 eggs and a bit of parmesan to make the sauce, which was just tossed with hot spaghetti noodles.  We sauteed the broccoli and bacon separately and let simmer with a little water until tender and then mixed in with the finished pasta-egg-mixture.

 

 

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