Bacon and Collard Green Pappardelle
Collards turn bright green and retain a beautiful texture when cooked quickly at a high temperature. I am hard pressed to find a more comforting dish than these bitter collards slicked...
Cooking with cucumbers may seem unusual, but the freshness of the cucumber pairs beautifully with smoky bacon and the richness of the carbonara sauce.
Ingredients
SERVINGS: 4 Serving(s)
- kosher salt
- 1 pound spaghetti
- 2 medium cucumbers, peeled or unpeeled
- 4 slices thick-cut bacon, chopped
- leaves from 2 oregano sprigs
- 1 teaspoon red pepper flakes
- 4 egg yolks
- 1/2 cup heavy cream
- 1 heaping handful of freshly grated Parmesan cheese, plus more to finish
- freshly ground black pepper
- extra-virgin olive oil, to finish
Instructions
1. In large pot of salted boiling water, cook pasta until al dente. Reserve 1 cup pasta water and drain. Set aside.
2. Meanwhile, quarter cucumber lengthwise. Remove seeds and cut each quarter crosswise on the diagonal into 1/4-inch-thick slices.
3. In large skillet, cook bacon over medium heat until golden and crispy. Toss in cucumbers, oregano, and red pepper flakes. Season lightly with salt. Sauté a few minutes until cucumber has softened slightly.
4. In small bowl, whisk together egg yolks, cream, Parmesan, and black pepper to taste. Season lightly with salt. (Keep in mind the pasta water, bacon, and cheese are salty.)
5. Take skillet off heat for a minute or so. Once the aggressive sizzling subsides, add egg-cheese mixture and cooked spaghetti. Toss, dribbling in small amounts of pasta water, just to loosen the sauce. Serve immediately with a little more Parmesan, a drizzle of extra-virgin olive oil, and a dusting of black pepper.
About this recipe
From the book: FOR THE LOVE OF THE SOUTH by Amber Wilson. Copyright © 2019 by Amber Wilson. Reprinted courtesy of Harper Design, an imprint of HarperCollins Publishers.
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