Sunday, August 1, 2010

Squash Carbonara

Jamie Oliver's Jamie at Home is practically required reading for people who love eating fresh foods. His emphasis on healthy ingredients and his seasonal approach to delicious cooking makes this cookbook a treasurebox of perfect CSA recipes. We highly recommend that you pick up this book!

So naturally, when we got an abundance of squash this week, I turned to Jamie for a fresh approach. Here's what I found:

Beautiful Zucchini Carbonara

6 medium green and yellow squash
1 lb penne
4 lg egg yolks
1/2 c heavy cream
2 handfuls grated parm
olive oil
12 thick slices of bacon, cut into chunky pieces

Halve then quarter the squash, and cut into roughly penne sized pieces, or for very small squash slice thinly.

Mix yolks and cream well, add half the parm. Add salt and pepper, and set aside.

Meanwhile, cook the bacon until dark brown and crisp. Add zucchini and season with pepper. Stir to coat squash with bacon oil, and then fry until lightly golden. Stir in some thyme.

Cook pasta according to package directions. Drain, reserving a little cooking liquid. While pasta
is still hot, add to the pan with the zucchini and bacon, and stir. Immediately turn off the heat, and ladle in the cream and egg mixture, and a little cooking water. The residual heat will cook the eggs (but direct heat would scramble them).

Serve immediately!

- Christiana Thomas


Jody said...

We made this last night and it was great. Had it with the collard greens for a very bacon-centric meal.

Thanks for posting it (and other recipes). I know you don't get a lot of comments here, but you have at least one regular reader. Thanks!

The Farm said...

Thanks Jody! Glad that you liked the recipe. We think Jamie Oliver is a can't-miss recipe writer. Truly that book is amazing, and worth having around!


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There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.