Fiddlehead Carbonara by Closet Cooking (makes 2 servings) 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) 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. |