Carbonara with a pink twist
Updated: Oct 17, 2021
3 cloves of garlic, chopped
few slices of dry salami, chopped (skip if you don't want meat)
few sprigs of parsley
a bunch of beetroot tops, finely chopped
2 eggs, gently whisked
½ packet spaghetti
oil or butter for heating garlic
Bring a large pot of salted water to the boil. Add the spaghetti or pasta of choice. Cook according to packet instructions. (ours was 9 minutes)
While the pasta is cooking, in a medium saucepan add butter/oil until warm then add garlic and salami if using. Lightly brown before adding beet tops, mix well, place a lid ontop and remove from heat. This will just allow the beet tops to simmer without getting overcooked.
Once your pasta is cooked to your liking, drain it and return to pot. Crack in both eggs and quickly whisk until well combined. You want the heat of the pasta to cook the eggs without making scrambled eggs. Traditionally you would also add parmesan cheese but I skipped it today as I didn't have any.
Once the egg looks like it has made a creamy sauce add in the cooked beets. Stir everything together. The beets will turn the pasta slightly pink which I thought was festive. Garnish with salt & pepper and some chopped parsley.
This was a fun simple meal that came together quickly but was slightly different than a traditional carbonara.