Pasta Carbonara with Bacon and Rapini
The leafy green rapini—a relative of broccoli—pairs perfectly with pasta carbonara.
½ lb spaghetti
1 small bunch rapini, trimmed
4-6 slices bacon, chopped
3 large eggs
½-1 cup freshly grated Parmesan cheese
Freshly ground black pepper
In a medium saucepan, boil rapini for 4-5 minutes, until just tender. Run under cool water to stop it from cooking, then roughly chop and set aside.
Meanwhile, in a heavy skillet, cook bacon until crisp, then transfer to a plate. Pour off most of the drippings and sauté the cooked, chopped rapini for 2-3 minutes.
In a large pot, boil the spaghetti according to package directions or until al dente. Drain, reserving a cupful of cooking liquid. In a small bowl, stir eggs together with a fork. As soon as pasta is done, drain it and return it to the warm pot. Pour the eggs overtop, and add the cheese, bacon and rapini. Set over low heat and toss with tongs, adding a little reserved pasta water if you need to loosen the sauce, until the eggs are cooked. Season with pepper and serve immediately. Serves 4-6.