Carrot Carbonara

I’m going to interrupt the Thailand recap to interject some carrots. I’m doing this for both of us. I get really wordy when it comes to the recap. I’m also going to forget things I made. Everyone wins this way. At least I hope so.

There hasn’t been anything too exciting on the eating out front. It’s catching up on the usual — nachos, breakfast burritos, tom kah soup, butternut squash soup and a roasted tomato sandwich, a ton of cheese, meat and wine. ‘Tis the season.

This whole thing came about wandering around the fridge New Seasons. The carrots were on sale which is as enticing as anything. This recipe has been saved for awhile, too. It’s kind of like the zucchini pasta. I’m never going to say it’s just like the real carb-y goodness, but it’s a nice change. Plus there is bacon. I’ve really been digging the bacon that New Season’s has been carrying in the butcher area. It’s not as fatty as it once was.

The key is not making it too soupy. I probably shouldn’t have put the whole 2 tablespoons of almond milk in it. I didn’t have enough carrots for it. I was only eating for one, technically. I’m sure I ate more than my fair share, though, which is totally fine when vegetables are involved. Take your time sautéing the carrots. Everything will taste better in the end because of it, and the tenderness might just fool you into thinking you’re eating something like pasta.

Inspiration: Grok Grub

Ingredients

• 3 slices thick cut bacon, chopped
• 1/2 yellow or white onion, small dice
• 10-12 carrots, peel them beforehand if you don’t think you’ll be quick at it
• 2 tablespoons milk
• 1 egg, whisked
• salt and pepper
• 1/4 parsley, chopped

Preparation

In a large sauté pan, cook the bacon. Stir occasionally until the bacon starts to crisp up on the edges and all the fat is rendered. Add the onion. Sauté until soft and caramelized, about 10 minutes. If you haven’t peeled your carrots yet, do so now.

Add the carrots to the pan. The carrots need to cook down until they’re completely soft. It’ll take another 10 minutes or so. Add a tablespoon of milk to your whisked egg. You can add more later if it needs more. Don’t overdo it. Add the egg mixture while stirring the carrot mixture. It will cook and coat the carrot without scrambling. The texture will be smooth and shiny. Add the salt, pepper, and parsley to taste. Serve and eat. Top with a little shredded parmesan if you have it. Totally good.