One Pot Pesto Carbonara Recipe

INGREDIENTS:

For the Pesto:

• ¼ cup fresh basil, packed
• 1 clove garlic
• 1 tablespoon pine nuts
• 1-2 tablespoons olive oil
• Salt & pepper, to taste
• 2 tablespoons grated parmesan cheese

For the Carbonara:

• ½ lb bacon
• 4 cloves garlic, minced
• 8 oz sliced mushrooms, cleaned
• 1 lb asparagus, trimmed and cut diagonally into thirds
• 8 oz pasta of choice
• 4 cups chicken stock or water
• 2 large eggs
• Salt & pepper, to taste
• ¾ cup grated parmesan cheese

INSTRUCTIONS:

1. To start, combine the basil, garlic, and pine nuts in a food processor and pulse until finely minced. Add in the olive oil, a bit at a time, until smooth. Season with salt and pepper, and mix in the parmesan. Set aside until ready to use.
2. In a large pot over medium heat, cook the bacon until crisp. Remove to a paper-towel lined plate and crumble. Drain off all but 1 tablespoon of the rendered bacon fat.
3. Add the garlic, mushrooms, and asparagus to the pot and saute until the garlic is fragrant and the mushrooms and asparagus just begin to soften, about 3 minutes.
4. Add in the pasta and chicken stock (or water) and bring to a boil. Cook until the pasta is cooked through, about 10 minutes, stirring occasionally to ensure that the pasta is all cooked. At this point, most of the liquid should be absorbed.
5. Remove the pot from the heat and immediately mix in 2 large eggs, salt, pepper, and the pesto. Mix well. The heat from the remaining liquid and pasta will cook the eggs as you stir them in.
6. Top with crumbled bacon and parmesan cheese.

Notes:
If you'd like, you can use ¼-1/3 cup of pre-made pesto instead of homemade.


Source: Host The Toast

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