Thursday, May 8, 2008

Pasta Carbonara with Carrots and Beets



This isn't anything outrageously creative, but I'm posting it because the pictures are so damn pretty. I've been itching to make this pasta carbonara recipe from Chow again. This time, I had baby beets and carrots from the CSA that were rapidly softening. I'm displeased with the quality of Tierra Miguel's root veggies. Whether we put them in the fridge, leave them out, cut the tops off, leave the tops on, they become soft within 2 days. I don't know why.

Anyhoo, I needed to use them, so I decided to throw them into the carbonara. I undercooked the linguine, making it really al dente, but it tasted pretty good. This is the pasta in the pan, right after the eggs were added. The heat needs to be off, unless anyone enjoys scrambled eggs in their pasta.

The final product:

This is a great quick meal. It takes 15 minutes to prep and 10 more to put together.

5 bites:

RecipeGirl said...

It looks perfectly delicious to me! I don't think I've ever done beets in pasta before.

Is that whole CSA San Diego thing worth it? Or is it better to just go to one of the local Farmer's Markets and drop some cash? I've been thinking about this...

Sharon said...

Look at those beautiful spring colors!

Kim in the Kitchen said...

More beets! Haha!

Jackie said...

The pictures ARE beautiful - so colorful and spring-like. Thanks for sharing them!

We Are Never Full said...

Love the idea of beets with pancetta! Never thought of that combo and now you've made me mucho curious.

5 bites