Kitchen Sink Carbonara

Here’s another one of those meals that don’t look very pretty (no need to adjust your monitor, it really was *that* yellow because I used Americauna eggs), but tastes great and uses up tons of produce at the same time.


We call this one our Kitchen Sink Carbonara (although it has many more eggs than a traditional Carbonara), because it has everything in it BUT the kitchen sink. In one fell swoop, we used up most of our farmers markets purchases of the last two weeks. This is not for the faint of heart, as it is not healthy in the least – there’s enough fat in here to use up your allocation for most of the week, but lets face it – it just tastes better that way.

Kitchen Sink Carbonara

9 oz package fresh linguine
1 dozen eggs
1 tbsp. milk or cream
2 tbsp plus 3 tbsp butter
1/4 lb double smoked bacon, cut into lardons
2 oz shiitake mushrooms, sliced thin
2 oz oyster mushrooms, torn along natural ribbons
1 small onion, diced
1 bunch tarragon, minced
1 bunch chives, snipped
1/2 bunch scallions, chopped
1 dozen grape tomatoes, halved
2 small zucchini, sliced thin and steamed
Salt and pepper, to taste

Saute lardons until browned, set pan aside. In separate pan, saute mushrooms, herbs and onions in 2 tbsp. butter until mushrooms are soft and onions are translucent and almost starting to caramelize. Meanwhile, set water for pasta to boil, and beat dozen eggs until fluffy with milk or cream. When you start the pasta in the water, put the pan with the lardons back on the heat and add 3 tbsp butter – heat it up until very hot (hot enough to coat pasta and make it hot enough to cook the egg – be careful not to burn the butter, though). When bacon fat/butter mixture is heated, put the drained pasta, and all veggies in the pan, and saute until everything is extremely hot. Add eggs, salt and pepper, and cook, turning frequently, until eggs are set to desired level of doneness (we like our eggs slightly browned, personally). Add additional seasoning if necessary, and serve.