Main Dishesclosetcooking
Fiddlehead Carbonara
More of springs produce it quickly starting to show up at the markets and this weekend I came across some fiddleheads. Fiddleheads are young ferns that have yet to unfurl and they are quite edible,
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
📝 Preparation Steps
1
Start cooking the pasta as directed on the package.
2
Cook the bacon in a pan and set aside.
bacon (cut into 1/2 inch slices)4 slices
3
Drain all but a tablespoon of the bacon grease from the pan.
bacon (cut into 1/2 inch slices)4 slices
4
Add the fiddleheads, ramp and pepper, toss to coat and saute for a few minutes.
fiddleheads (trimmed, well cleaned and boiled for 5 minutes)1 cup
5
Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
egg yolks2heavy cream2 tablespoons
6
Drain the cooked pasta reserving some of the water.
7
Add the pasta to the pan and toss.
8
Remove the pan from the heat, wait for the sizzling to stop and pour the pasta into the bowl with the egg mixture.
9
Add a bit of the pasta water and toss to coat.
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