Spring has officially sprung (hallelujah!), and we’ve got the fever. Tulips are popping up in our front yard, and we’re feeling all spring pea and baby spinach and Earth day-like. Do you feel it? (Perhaps not if you’re in the Southern hemisphere, or Minnesota, or reading this any month other than April.) In honor of the warmer weather and general feeling of valuing Mother Earth this month, we’ve got this vegetarian spaghetti carbonara and seven Earthsaving kitchen tips to start out April. Peas always say spring to us, and while brainstorming recipes, I recalled a friend mentioning a meal of spaghetti and peas, with whole egg yolks stirred in at the table to make a creamy sauce. The concept intrigued me, sounding a bit like spaghetti carbonara without the bacon. We decided to develop a vegetarian spaghetti carbonara recipe, replacing the smokiness of the bacon with a smoked mozzarella for a background hint. Let’s be honest: this pasta does not have the endearing savoriness of bacon. But, the combination of the cheeses plus the creamy, complex flavor of the egg yolk stirred in as an instant sauce makes the pasta taste both springy and light and supremely satisfying. Now, how many world savers do we have out there? Show […]
from A Couple Cooks http://ift.tt/1MNdM4q
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