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Carbonara-ish Pasta

goop

What this riff on Carbonara lacks in pork, cheese and gluten, it more than makes up for in caramelized shallots, sweet peas and creamy egg yolk. This is a pasta you can make once a week (or more) and still feel light and lean.

Serves 2

8 ounces lentil spaghetti

2 tablespoons olive oil, plus more as needed

¾ cup cubed turkey ham (¼-inch pieces)

1 large shallot, minced (about ¼ cup)

¾ cup frozen peas

2 eggs

1 teaspoon lemon zest

flaky sea salt and cracked black pepper to taste

1. Bring a large pot of water to a boil. Cook the lentil spaghetti for a few minutes less than the package directions so it will be al dente; drain and rinse with cold water to stop the cooking.

2. Meanwhile, heat the olive oil in a medium sauté pan over medium-high heat. Add the turkey ham and sauté for about 5 to 8 minutes, stirring occasionally, until nicely browned all over. Reduce the heat to medium and add the shallot and peas, adding a little more olive oil if needed. Sauté for a few more minutes, until the shallot is soft and the peas are fully cooked. Set the pan aside.

3. Next, bring a small pot of water to a simmer. Poach the eggs one at a time.

4. Right before serving, add the pasta to the ham mixture and toss, adding olive oil as needed. Add the lemon zest and a pinch of salt; stir to combine.

5. To serve, divide the pasta between 2 plates and top each portion with a poached egg. Finish with a pinch of salt and some cracked pepper to taste.

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