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, though they should be well cooked. I first came across fiddleheads last year and I used them to make a fiddlehead shrimp scampi that I quite enjoyed so I was looking forward to finding them again this year. Once again, I decided to use them in a pasta dish and this time I was thing that a carbonara style pasta would be the perfect way to show off the fiddleheads. I really like this carbonara style pasta because it is nice and quick and easy to make and it always tastes great! I also like this pasta as you can easily throw in vegetables like asparagus, zucchini or in this case fiddleheads. In addition to the fiddleheads, I used another of springs bounty in this dish by replacing the garlic with a ramp or a wild leak. This pasta was an amazing way to enjoy the first of the fiddleheads this year and I am looking forward to doing more with them!
Fiddlehead Carbonara
(makes 2 servings)Printable Recipe
Ingredients:
1/2 pound pasta
4 slices bacon (cut into 1/2 inch slices)
1 cup fiddleheads (trimmed, well cleaned and boiled for 5 minutes)
1 ramp/wild leak or 2 cloves garlic (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano
1 handful parsley (chopped)
1/2 pound pasta
4 slices bacon (cut into 1/2 inch slices)
1 cup fiddleheads (trimmed, well cleaned and boiled for 5 minutes)
1 ramp/wild leak or 2 cloves garlic (chopped)
pepper to taste
2 egg yolks
2 tablespoons heavy cream
1/4 cup parmigiano reggiano
1 handful parsley (chopped)
Directions:
1. Start cooking the pasta as directed on the package.
2. Cook the bacon in a pan and set aside.
3. Drain all but a tablespoon of the bacon grease from the pan.
4. Add the fiddleheads, ramp and pepper, toss to coat and saute for a few minutes.
5. Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
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.
1. Start cooking the pasta as directed on the package.
2. Cook the bacon in a pan and set aside.
3. Drain all but a tablespoon of the bacon grease from the pan.
4. Add the fiddleheads, ramp and pepper, toss to coat and saute for a few minutes.
5. Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
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.
Similar Recipes:
Asparagus Carbonara
Zucchini Carbonara
Fiddlehead Shrimp Scampi
Ramp Carbonara
Fiddlehead Tart
Take a look at the Presto Pasta Nights roundup on Comfy Cook.
