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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

2 tablespoons olive oil

¾ cup turkey ham, cut into ¼-inch cubes

1 large shallot, about ¼ cup minced

¾ cup frozen peas

1 teaspoon lemon zest

2 eggs

8 ounces lentil spaghetti

Cracked black pepper and flaky sea salt to taste

1. In a medium-size sauté pan, heat the olive oil 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 shallots and peas, adding a little more olive oil if needed. Sauté for a few more minutes until the shallots are soft and the peas are fully cooked.

2. While that cooks, boil water for the lentil pasta. Cook it for a few minutes less than the package suggests so it will be al dente; drain and rinse with cold water to stop the cooking.

3. Next, start simmering a pot of water to poach the eggs. Poach them one at a time.

4. Right before serving, toss the pasta with the turkey-ham-shallot-and-pea mixture, again adding olive oil as needed. Add the lemon zest and a pinch of salt.

5. To serve, pile the pasta on a plate and top with the poached egg. Finish with a pinch of flaky salt and fresh cracked pepper.

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