Spaghetti alla carbonara alla primavera

Spaghetti alla carbonara alla primavera

Needed to add another recipe to my list. Veggies and bacon in the fridge, this one is a cross over creation inspired by you know who! Serve with some caesar salad on the side and you can’t go wrong.

Ingredients

• 500g (1 lb.) spaghetti
• 2 leeks, could use onions as a substitute
• 1/2 head of brocolli
• 225 grams (1/2 lb.) of bacon (we bought butchered bacon ends)
• 2/3 cup grated Parmesan cheese
• 4 eggs (6 might be better)
• chili flakes

Instructions

• Make sure the bacon bits are cut into small bits and fry them on medium heat. Pour off some grease if necessary.
• Cut the tops and tails off the leeks. Cut them down the middle to check for sand (really!). Then wash and slice them into bits.
• Separate the brocolli stems from the heads. Slice the stems into smaller bits - they go in the pan sooner.
• Boil water for the pasta.
• In a small bowl, beat the eggs, add the grated parmesan cheese and some pepper and mix well.
• When the bacon is nearly done, add the leeks to sautee them like onions.
• When the pasta goes in the water, add the brocolli stems to the pan.
• Add the brocolli crowns and some hot chili flakes for the last three or four minutes.
• Drain the pasta to a collander, then put it back in the pan. Immediately add the egg mixture and mix it in to cook the eggs on the pasta.
• Add the bacon / veggie mixture from the pan and stir well.
• Serve with a large glass of robust red wine.
• About four servings.