April 15th, 2011

You'll receive the following this week:

Maple Syrup (produced by local farmer, Manas Byler)

Eggs

Baby arugula

Baby turnip greens

Mixed lettuce

Egg noodles (from Yoder's Sweet Shop, Freonia, PA)

Here's a version of Pasta alla Carbonara to try out with those noodles and oodles of eggs (serves 2-3):

Egg noodles

3 eggs, separated (yolks reserved individually)

1 cup grated Parmigiano Reggiano cheese

3 slices bacon or pancetta, diced

1/2 cup minced onion

Olive oil

Black Pepper

Salt

Bring a large pot of well-salted water to a boil for the noodles.

In a deep skillet, cook the bacon in a little bit of olive oil until most of the fat has rendered. Transfer the bacon to a towel and drain off most of the fat.

Drop the noodles into the boiling water and cook until just al dente. While the noodles are cooking, return the pan to medium heat, add a touch more olive oil and the onions and saute until the noodles are done (about five minutes). Turn off the heat, then add the cooked noodles to the hot pan along with the egg whites, the cheese, and some generous grinds of black pepper and a pinch of salt. Toss very well to combine.

Divide the pasta into serving portions and top each with one egg yolk. Serve immediately. Toss the egg yolk with the pasta on your plate and it will cook with the residual heat of the noodles.