By:Â Cyndi Amaya
Recently, I’ve come to fall in love with Cooking Channel’s Nadia G. from Bitchin’ Kitchen. Her quirky sense of humor yet no-nonsense attitude help bring serious dishes to the kitchen that I’ve grown to admire. So when she came out with her new cookbook Cookin’ For Trouble, I had to get (or ask for it for Christmas, of course) since that book had my name written all over it!
While some of her recipes are quite intricate, I came across one that seemed simple enough for me to make right away as a last-minute weekday meal, Nadia’s Dirty Carbonara. Since I’m always trying to add more veggies into my home-cooked meals because I can honestly say when I eat out I avoid them with a passion, I added a few more veggies to make it a Not-So-Dirty Carbonara.
The added veggies to the home-made creamy carbonara make it the perfect fast dinner that will leave you satisfied and not so dirty!
Adapted from Cookin’ For Trouble’s Dirty Carbonara
6 slices of maple bacon
1 tbsp unsalted butter
1 small yellow onion
2 small yellow squashed
1 small zucchini
1 1/2 cups half & half
1/3 cup finely grated Romano cheese
1/3 cup finely grated Parmesan cheese
1 lb Rotini pasta
Salt and Ground Black Pepper
- Â In a large bowl, whisk the eggs and set aside. Heat a large frying pan over medium heat and fry bacon until crispy. Using a slotted spoon, remove the bacon and place it on paper towels to drain.
- Leave 1 tablespoon of bacon fat in the pan and add the butter. Saute the onion, squash, and zucchini until softened. Then lower the heat to medium-low and add the half & half and the cheeses to the pan. Stir and simmer until the sauce has thickened and all the cheese has melted, about 5 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente, then drain.
- While continuously whisking the eggs, slowly pour the cream sauce into the eggs in the bowl. Add the hot pasta and toss quickly. The hot pasta and sauce will complete the cooking of the eggs. Add the bacon and toss. Season with salt and ground black pepper to taste and serve hot.
Photo: Cyndi Amaya
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