Golden Pasta Carbonara

November 24, 2008

Golden Pasta Carbonara

Sara Jones, Tucson CSA

This is really a formula rather than a recipe and can be altered
according to how rich you want the dish to be. Some recipes
call for 3-4 eggs and over a cup and a half of cheese. This is a
bit lighter and could be made lighter still, or richer if you like!

Acorn squash has an edible peel, if it is cooked long enough. If
you dislike the texture of it in this dish, use the neck of a peeled
butternut squash, instead.

2-3 medium turnips, cleaned and diced small
1 onion, diced small
1 acorn squash, seeded and diced small
2 teaspoons oil
2 tablespoons white wine or water
1 package penne pasta
1-2 tablespoons cream
2 eggs, beaten
¼ cup grated parmesan
¼ cup crumbled feta or other soft fresh cheese
Salt and pepper to taste

Sauté onions in a large skillet over medium high heat until
golden brown. Add diced squash and turnips and sauté briefly.
Add white wine or water, turn down to medium and cover.

Cook until vegetables are tender, about 10 minutes. Add more
wine or water as necessary to keep from sticking. In the
meantime, boil pasta in well-salted water. Stir together cream,
eggs and cheese. When vegetables are tender and pasta is al
dente, drain pasta and toss with vegetables in hot skillet.

Remove from heat and quickly toss with eggs and cheese
mixture. It is important to do this step with hot pasta and
vegetables so the eggs cook. Season and pepper to taste.

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