Springtime pasta carbonara
Pasta and macaroni
Italian cuisine
I made my very first pasta carbonara a year or so ago, and was entranced by how easily (magically?) eggs and parmesan make a luscious sauce. I've adapted it by adding all sorts of different things, but one of my favorites is with a selection of springtime vegetables. Fresh tarragon is my herb of choice with most any spring vegetable, so I use it and lemon to brighten up this dish, and a scattering of sliced radishes adds a great texture element. (I'm on the road, stealing a moment or two from a conference, so no photos, but you get the idea....)
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