{"id":1306,"date":"2012-03-26T16:42:13","date_gmt":"2012-03-26T20:42:13","guid":{"rendered":"http:\/\/stlydias.org\/blog\/?p=1306"},"modified":"2012-03-26T16:42:13","modified_gmt":"2012-03-26T20:42:13","slug":"mock-carbonara-with-asparagus","status":"publish","type":"post","link":"https:\/\/stlydiasliturgy.org\/blog\/2012\/03\/mock-carbonara-with-asparagus\/","title":{"rendered":"Mock Carbonara with Asparagus"},"content":{"rendered":"

(It’s ‘mock’ because it uses sun-dried tomatoes instead of meat, and it’s ‘mock’\u00a0because the eggs are cooked.)<\/p>\n

[You can substitute blanched sugar-snap peas for the roasted asparagus, or another\u00a0vegetable, or leave it out. And you can use any pasta. Traditional carbonara uses\u00a0spaghetti but penne works better with added vegetables.]<\/p>\n

If you time it right and manage to do each of the three processes — heat the water\u00a0and boil the pasta; roast the asparagus; and saut\u00e9 and combine the sauce —\u00a0simultaneously, the whole thing can be done in 20 minutes.]
\n<\/em>
\nTo serve 2-4:<\/p>\n

\u2022 3\/4lb to 1lb penne, rigatoni, or any pasta
\n\u2022 asparagus, medium-thick stalks
\n\u2022 olive oil<\/p>\n

\u2022 1\/4 cup heavy cream
\n\u2022 2 egg yolks, lightly beaten
\n\u2022 1\/2 cup grated Pecorino Romano
\n\u2022 1 shallot, minced
\n\u2022 1-2 oz. sun-dried tomatoes (or to taste), julienned
\n\u2022 1\/2 – 1 clove garlic, minced, to taste<\/p>\n

\u2022 fresh basil, chiffonade
\n\u2022 salt and pepper<\/p>\n

Set pasta water to boil. Preheat over to 375. (If needed, soak sun-dried tomatoes in\u00a0warm water to soften.)<\/p>\n

Trim and diagonal-cut asparagus. Toss in olive oil and a little salt and pepper.\u00a0Spread on roasting pan and put in oven until softened some but not overcooked\u00a0(10-20 min).<\/p>\n

When pasta water boils, salt it and add the pasta.<\/p>\n

Meanwhile, heat plenty of olive oil in a large high-sided skillet, add shallots and\u00a0garlic and cook, stirring, over a gentle flame so they soften without browning. After\u00a0about 5 minutes, stir in the sun-dried tomatoes and continue cooking.<\/p>\n

In a large bowl, lightly beat egg yolks, then stir in cream, then cheese.<\/p>\n

When pasta is just coming to al dente, add a splash of the pasta water to the saut\u00e9\u00a0pan to loosen anything stuck to the bottom. Turn the heat up a little, stir in the\u00a0egg, cream and cheese mixture and cook, stirring frequently, until it is heated\u00a0through to just below the simmer point so eggs are cooked (probably 2-4 minutes).\u00a0(Taste for salt and adjust. Sun-dried tomatoes may add enough saltiness without\u00a0adding any more.)<\/p>\n

Add asparagus to pan with sauce, then stir in the pasta to coat and mix. Stir in\u00a0basil, plate, and add some grated pepper.<\/p>\n

–Prepared with our help by Phil on March 25<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

(It’s ‘mock’ because it uses sun-dried tomatoes instead of meat, and it’s ‘mock’\u00a0because the eggs are cooked.) [You can substitute blanched sugar-snap peas for the roasted asparagus, or another\u00a0vegetable, or leave it out. And you can use any pasta. Traditional carbonara uses\u00a0spaghetti but penne works better with added vegetables.] If you time it right and […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7],"tags":[],"_links":{"self":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1306"}],"collection":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/comments?post=1306"}],"version-history":[{"count":2,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1306\/revisions"}],"predecessor-version":[{"id":1308,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/posts\/1306\/revisions\/1308"}],"wp:attachment":[{"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/media?parent=1306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/categories?post=1306"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stlydiasliturgy.org\/blog\/wp-json\/wp\/v2\/tags?post=1306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}