Pasta & Vegetable Carbonara
Submitted by Banana1
Farfalle pasta carbonara with bacon, broccoli, red bell pepper, and Parmesan in a creamy half-and-half sauce. A vegetable-loaded twist on classic carbonara made in one skillet.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
40 minThis carbonara trades the traditional egg-based sauce for a flour-thickened cream approach, and adds broccoli and red bell pepper to make it a proper one-dish dinner. Bacon crisps first, the vegetables cook in the drippings, then everything gets tossed with farfalle and a quick Parmesan cream sauce.
Cooking the vegetables in the reserved bacon fat is where the flavor comes from. One tablespoon of drippings gives the broccoli and peppers a smoky base without making the dish greasy. Cook them just until crisp-tender so they keep some crunch against the soft pasta.
The cream sauce comes together in the skillet. Flour whisked into half-and-half prevents separation and gives the sauce enough body to coat the pasta. Stirring constantly as it thickens prevents lumps.
Fresh grated Parmesan stirred in at the end melts into the warm sauce and adds salty depth.
Chef Tips
- Cook the pasta just to al dente since it continues cooking when tossed in the hot skillet with the sauce.
- Crumble the bacon into large pieces for visible, satisfying bites. Too small and it disappears into the sauce.
- Whisk the flour into the cold half-and-half before adding to the skillet. Adding flour directly to the hot pan creates lumps.
- Use fresh Parmesan, not the pre-grated kind. Fresh melts smoother and has a sharper, more complex flavor.
Variations
- Traditional carbonara: Skip the vegetables and cream. Toss hot pasta with raw beaten eggs, bacon, and Parmesan for a classic Roman version.
- Mushroom addition: Add sliced mushrooms to the skillet with the broccoli for an earthy layer.
Ingredients
Directions
Cook the pasta to the desired doneness as directed on the package.
Drain and keep warm.
Cook the bacon over medium heat, in a large skillet, until crisp.
Drain, reserving 1 Tb of the drippings in the skillet.
Crumble the bacon and set aside.
Add the bell pepper and broccoli to the drippings and cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently.
Stir in the bacon and the cooked pasta. Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently.
In a small bowl, combine the flour, salt, pepper, and half and half, stirring until smooth.
Add to the mixture in the skillet and cook until the mixture is thickened, stirring constanjtly.
Stir in the Parmesan cheese.
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