A much less boring name for this would be "The Packers Are Going to the Super Bowl Victory Pasta!" Woooooo!
Still jazzed up (and a little tipsy) from watching the nervewracking NFC Championship game, I made up this celebratory vegetarian version of pasta carbonara. I wish I could say that because this has no bacon, it's a light dish--but I can't say that. It has positively sinful amounts of cream, eggs, and parmesan. But that's what makes it good! I once tried making a Cooking Light version of pasta carbonara and it was awful. Incredibly flavorless, and absolutely sauceless. Pasta carbonara needs fat to make it good. It is what it is. And what it is, is delicious....just like the Packers beating the Bears! ;)
-12 oz. whole grain spaghetti
-2 tablespoons olive oil
-8 ounces button mushrooms, sliced
-1 red pepper, thinly sliced
-2 cups broccoli florets
-3 large cloves garlic, minced
-3 egg yolks + 1 whole egg, beaten
-3/4 cup shredded parmesan
-1/3 cup heavy cream
-2 teaspoons salt
-3/4 teaspoon black pepper (or according to taste...I like mine a bit peppery!)
-1/4 cup flat-leaf parsley, chopped
1. Cook pasta according to package directions. Ensure that pasta is not done ahead of everything else, as it should be hot when added to the other ignredients.
2. While water is boiling/pasta is cooking, heat 2 tablespoons olive oil in a dutch oven over medium heat. Add garlic and saute for about 30 seconds. Add the remaining vegetables, mixing thoroughly. Let cook for 1-2 minutes, stirring if necessary to prevent burning. Add 1/8 cup water to the dutch oven and cover. Let the vegetables cook until tender-crisp. Remove from heat if necessary.
3. Just before pasta is done, add cream to the vegetables, mixing thoroughly. Heat over medium-low heat until pasta can be added. Add the cooked pasta to the dutch oven and mix. Add the beaten eggs, parmesan, salt, and pepper. Be sure to mix very well! Let the mixture warm for a few minutes. Serve hot.
-At least 6 servings
-You don't want to know about the calories, and neither do I.