Green Chili Carbonara Recipes

SPRING GREEN SPAGHETTI CARBONARA

Steps:

• Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together.
• Meanwhile, heat the oil in a medium (10- to 11-inch) sauté pan over medium heat, add the pancetta and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside.
• While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt and serve hot sprinkled with extra chives and Parmesan.

GREEN CHILI CARBONARA

Steps:

• Start boiling enough water for your pasta.
• Salt your water.
• If not already done, cut open and seed your peppers, and then finely chop them and the green onions.
• In a large bowl, mix together eggs and Parmesan cheese until well blended, almost paste-like.
• Add green onion and peppers, mix.
• When pasta is al-dente, remove from heat and position next to your bowl with egg/cheese mixture.
• With a slotted spoon, put the pasta into the egg/cheese mixture, stirring constantly. Some of the pasta water will get in, but that is fine.
• Continue mixing until it makes a nice creamy sauce.
• Plate if desired and serve immediately.