Culinary Challenge #8: 20-minute Linguini Carbonara alla Amy’s Casa

Finally, my first entry for Steemit’s Culinary Challenge. I always love the simplicity of Italian flavors. Because I already shared my fav pasta pesto recipe earlier this week, Carbonara it is. While I love the Italian classics, I always feel like I should make my own version and add at least one more veg… veggie lover over here, but I think you know that by know ;-)

So classic no cream carbonara with a cauliflower twist!

Also, I’m not a huge bacon fan, so I used coppa for the recipe, but if you are a bacon lover, by all means, have it with bacon if you like.

So behold my version of the Italian classic…

Ingredients (serves 3)

Linguine or other pasta of your choice
3-ounce pancetta or coppa
1 small cauliflower or about 3 to 4 cups small cauliflower florets
½ cup water
1 tbsp extra-virgin
1 egg
3 egg yolks
½ - ¾ cup grated parmesan cheese
Salt and pepper to taste
⅓ cup spring onions, chopped (optional garnish)

DIRECTIONS

1. Cook the linguini in lightly salted water according to the instruction on the package, reserving a little of the cooking water.
   
   
2. Meanwhile, in a large skillet, cook pancetta over medium heat until crisp. Transfer to a paper towel-lined plate.
   
3. In the same skillet, add a little more oil (1 tbsp), the cauliflower, water, a pinch of salt, and pepper to taste. Increase heat to medium-high. Cook, covered until the water liquid has evaporated and the cauliflower is almost tender. This will take about 4 to 5 minutes. Then uncover and cook, occasionally tossing, until golden brown and crisp. This will take another 4-6 minutes.
   
4. Roughly chop the pancetta or coppa.
5. When the cauliflower is cooked, add the cauliflower, coppa/pancetta, egg, egg yolks, and ¼ cup reserved cooking water to the pasta. Stir well until coated. Add more cooking water if needed.
   
6. Top with Parmesan cheese, additional black pepper (if needed), and spring onion (if using).
   

Buon appetito!

PS: all pictures taken by Amy Goodrich

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