One Pot Pesto Carbonara
Foto: Host The Toast — Morgan
Ingredients
- 1/4 cup fresh basil, packed
- 1 clove garlic
- 1 tablespoon pine nuts
- 1 -2 tablespoons olive oil
- Salt & pepper, to taste
- 2 tablespoons grated parmesan cheese
- 1/2 lb bacon
- 4 cloves garlic, minced
- 8 oz sliced mushrooms, cleaned
- 1 lb asparagus, trimmed and cut diagonally into thirds
- 8 oz pasta of choice (I used spaghetti)
- 4 cups chicken stock or water
- 2 large eggs
- Salt & pepper, to taste
- 3/4 cup grated parmesan cheese
Steps
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To start, combine the basil, garlic, and pine nuts in a food processor and pulse until finely minced. Add in the olive oil, a bit at a time, until smooth. Season with salt and pepper, and mix in the parmesan. Set aside until ready to use.
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In a large pot over medium heat, cook the bacon until crisp. Remove to a paper-towel lined plate and crumble. Drain off all but 1 tablespoon of the rendered bacon fat.
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Add the garlic, mushrooms, and asparagus to the pot and saute until the garlic is fragrant and the mushrooms and asparagus just begin to soften, about 3 minutes.
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Add in the pasta and chicken stock (or water) and bring to a boil. Cook until the pasta is cooked through, about 10 minutes, stirring occasionally to ensure that the pasta is all cooked. At this point, most of the liquid should be absorbed.
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Remove the pot from the heat and immediately mix in 2 large eggs, salt, pepper, and the pesto. Mix well. The heat from the remaining liquid and pasta will cook the eggs as you stir them in.
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Top with crumbled bacon and parmesan cheese.
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