I got into a peck of trouble for pronouncing Pasta a cold-weather food. And I have to admit, ‘they’ were right and I was wrong. Pasta is one of the most adaptable of all foods. Just think what you can marry it with! Fish, shellfish, beef, veal, pork, cured meats like prosciutto, tomato sauces, cream sauces, and vegetables of every description. And pasta itself, numbering over 50 recognizably different shapes is endlessly variable. Oh, and another thing: Who doesn’t love a great bowl of pasta? So when I saw a magnificent bowl of spaghetti topped with a sea of green vegetables, I had to make it. Especially when it has Carbonara attached to its name. This almost instant sauce is a reminder of so many meals in so many trattorias in Rome where it was invented.
Here it is from a book with the following title; “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press 2009). Nothing like setting out to save the planet with a cookbook! But saving the world aside, this combination of fresh spring vegetables, crispy pieces of bacon (the almost part), and the silky, cheese-y carbonara sauce is a complete winner. And it takes all of about 20 minutes to make including the chopping.
Most of what is known about Carbonara itself is murky. It’s part of a group of Italian dishes that combine bacon, cheese and pepper. Cacio e Pepe comes to mind. Its uncertain history has led to plenty of theories of how it got its name which is derived from the Italian word ‘carbonaro’ which means ‘charcoal burner’. That gave rise to the belief that the dish was made for Italian charcoal workers. And that may also explain why in parts of the United States, Carbonara is sometimes called “Coal Miner’s Spaghetti”. Oddly, it appeared in Italian cooking authority, Elizabeth David’s “Italian Food” which was published in Britain in 1954. However it did not appear in “La Cucina Romana”, the seminal guide to Roman cooking published by Ada Boni in 1930. And in 1950, La Stampa, the Italian newspaper, described the dish as one sought out by American troops after the liberation of Rome in 1944. That was about the time Italians were eating eggs and bacon supplied by the American troops.
When you cook this, make sure your eggs are at room temperature and that you have all the ingredients cut up and ready to go. Do this before the pasta even hits the water. Make sure you heat the pasta bowl using hot water so that the hot pasta stays hot while the sauce literally makes itself.
Recipe for Summertime Spaghetti Carbonara adapted from Joy Manning and Tara Mataraza Desmond
Serves 2 generously. Can be doubled. Takes 20 minutes to make.
Bacon…the “Almost” part of the recipe
3 slices bacon, cut into 1/4-inch pieces
12 oz. pound English peas, shelled (about 1 cup), or 12 oz. frozen peas
½ cup freshly grated Parmesan cheese, plus extra for garnish (2 ounces)
Kosher salt and freshly ground black pepper
1. Bring the eggs to room temperature.
2. Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
3. Bring a pot of salted water large enough to hold the spaghetti to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
4. While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, and set aside.
Whisk together the eggs and cream. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
Quickly drain the pasta and transfer immediately to a large heated serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
5. Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
Did you know that New York State is the second largest apple producer in the whole country? Only Washington State tops us. Trust a resourceful friend of ours, Wendy Brovetto, native New Yorker and grandchild of an Upstate New York Farm family, to create truly incredible Rustic Apple Jams in 4 extraordinary flavors. When she did, Croton Trading Co. was born.
Wendy explains ”We created our apple jam after one of those overzealous days of apple picking yielded a larger-than-usual haul. With more apples than any family could consume, the experimenting began and gave way to what we think is the perfect blend of apples and cinnamon.”
“We source our apples from local NY Orchards -- Thompson's Orchard in Westchester Co andl Richters Orchard on Long Island. I have a special fondness for these family-owned farms. Richters Orchard was a big part of my childhood, as my sistersand I would go on weekly outings with my dad to stock up on apples and cider"
"We carefully blend different apples to create our flavor profile and find inspiration from seasonal spices to create our Apple Jam”. Wendy proudly states.
Now Croton Trading Company is up to 4 flavors: Fall Harvest Blend, Ginger Pear Fusion, Chai, and Brown Sugar. You can see the whole range here:
Needless to say, we couldn’t wait to put Croton Trading Company’s Apple Jam to work making our Skillet Apple Pork Chops. This one-pot recipe is perfect for weeknights but so good you may want to serve to company. The chops finish cooking in Croton Trading’s Apple Jam and we always serve it on the side to give even more great apple taste to the dish. Here’s the recipe:
1 ½ tablespoons olive oil, divided
4 (6-oz.) bone-in pork chops
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
½ cup unsalted chicken stock (such as Swanson)
1 cup Croton Trading Rustic Apple Jam (we used Ginger Pear)
1 tablespoon chopped fresh sage
1 ½ teaspoons chopped fresh rosemary
1 small red onion, thinly vertically sliced
Chopped Parsley for garnish.
Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle pork chops evenly with 3/8 teaspoon salt and 3/8 teaspoon pepper. Add pork chops to pan; cook 5 minutes on each side or until pork chops beautifully browned. Remove from pan. Set aside pan and drippings.
In a small bowl, combine stock and Croton Trading Apple Jam, stirring with a whisk. Set aside. Add remaining 1 tablespoon oil to pan with drippings, swirl. Add remaining 3/8 teaspoon salt, remaining 3/8 teaspoon pepper, sage, rosemary, and onion to pan; cook 4 minutes, stirring occasionally. Stir in stock mixture. Return pork chops to pan; cook 3 minutes or until liquid is reduced by half. Plate each chop individually. Top with chopped parsley as a garnish. Serve with plenty of Croton Trading Apple Jam on the side.
Here it is from a book with the following title; “Almost Meatless: Recipes That Are Better for Your Health and the Planet” by Joy Manning and Tara Mataraza Desmond (Ten Speed Press 2009). Nothing like setting out to save the planet with a cookbook! But saving the world aside, this combination of fresh spring vegetables, crispy pieces of bacon (the almost part), and the silky, cheese-y carbonara sauce is a complete winner. And it takes all of about 20 minutes to make including the chopping.
I love when you post a recipe and I have almost everything needed in my fridge. Will get peas today and look forward to a lovely pasta dish tonight!
So…..how was it?
Amazing! And kid-approved