Spring Veg Carbonara
Here we are, at the beginning of another new month! I’m welcoming April with open arms, as I found March to be sticky. Between the change of seasons, stirring up stored emotions through working with my liver, and the first eclipse, I’ve been experiencing some growing pains. As someone who loves and lives to nerd out on astrology, and the cycles of time, I was expecting to be poked and provoked but it’s never in the way you want or expect it to go down, which is essentially why it's the medicine that you need most. In an exchange with a friend over the weekend, I was wallowing in the discomfort of healing, and she astutely replied “Yeah dude, if it was easy, everyone would do it”. Luckily, I’m about to embark on my first-ever week-long yoga retreat which will hopefully help me to gain some clarity and give me a well-needed sweet escape; I’ll share more in a full run-down upon my return!
On the flip side, I’ve been embracing the spring diet. It’s felt so good to lighten and freshen things up on the plate. I’m finding that cooking is taking less time as I lean into quicker methods and more simplistic pairings, and some of the winter stagnancy is starting to flow. One of my favourite hacks for fresh produce season is something that I learned from Ali Slagle in her genius book I Dream of Dinner (which I’ve raved about many times) called 50/50 pasta and vegetables. This framework lends itself well to a clean-out-the-fridge dinner or a farmer's market haul, and I think I cracked the code with my newest invention. This is a simple meal to throw together that requires few ingredients. You could sub in any spring vegetable in place of broccoli and peas - think asparagus, brussel sprouts, snap peas, fava beans, swiss chard, mushrooms, baby turnips - and you could also finish with some chopped parsley or mint if you like, though I prefer the simplicity without. This is a generous serving size for one person (with a little leftover) or a light lunch for two, but you could easily double or triple the recipe for larger groups.
Spring Veg Carbonara
4 oz pasta (I used whole wheat fettucini, you can use whatever you like)
1 cup fresh or frozen shelled peas
1 small head of broccoli
4 cloves garlic
1 egg yolk
⅓ cup grated parmesan (plus more for serving)
Olive oil
Salt + pepper
Fill a large stock pot with water and bring to a boil. While your water warms up, chop up your broccoli into small florets, peel the stalk and chop that up too, and slice your garlic thinly. Place your egg yolk in a bowl, and whisk it together with the grated parmesan, and set aside.
Add a couple tablespoons of olive oil into a large skillet, and cook your garlic on medium-low, stirring often. Once it’s a light golden colour and has begun to smell toasty, take it off the heat for the time being as to avoid any bitterness from overcooking.
When your water is boiled, season it well with salt. Cook your pasta according to the directions on the package. Add your broccoli once it has 4 minutes left; followed by the peas with 3 minutes to go. When your time is up reserve a ½ cup of pasta water and drain the pasta and vegetables. Slowly and gently whisk the pasta water into the bowl with the egg yolk and cheese, then season with a little more salt and pepper.
Add the pasta and vegetables to the skillet with the garlic and oil and heat over low, tossing to coat. Then mix in the egg cheese and pasta water mixture. Keep tossing vigorously until the pasta and vegetables are slick with sauce and then serve immediately with extra parm and black pepper.
Bon Appetit!