Pasta carbonara

Pasta carbonara is the best comfort food ever, but, even with a salad as side dish, you will never reach a considerable amount of vegetables. Thanks to one of my daughters, Lisbet, I can recommend this version.

For 2p, 300 grams of cauliflower and 1 big leek (400 grams) are a perfect amount of vegetables for an evening meal.

Put the cauliflower in a kitchen robot. Pulse a few times. Heat a pan with some vegetable stock. Boil the cauliflower for a few minutes. Drain, but keep some of the stock.

Chop and wash the leek. Chop 4 garlic cloves. Heat a pan. Bake first 50 grams pp ( and thus only for me😉) of bacon cubes. Set aside. Use the same pan to bake the garlic and leek. Add a little drizzle of olive oil and 2 teaspoons of dried thyme. Bake for a few minutes.

Boil 2 portions of spaghetti al dente.

Grate a mixture (40 grams each ) of pecorino and parmesan. Batter 4 eggs. Add some pepper and salt. Add the eggs to the vegetables. Mix the pasta with the vegetables and eggs. Add half portion of the cheese.

Divide in 2 different oven recipients. Mix one portion with the bacon and the other portion with some grated bottarga. Finish with some cheese.

Bake the 2 portions in the oven at 250° until hot and golden brown.

Still comfort food, but more vegetables and easy to prepare in advance. I don’t know whether our Italian friends would appreciate this version😉.

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