Scallop, Bacon, Asparagus and Spinach Carbonara
Many people love the classic combination of scallops wrapped with bacon. Some may call this a dated cliché appetizer, but not me. I think it is one of the most-beloved and legitimate pairings in our ingredient base here in Nova Scotia. However, you can play with the combination and create some new dishes that speak to a more modern palate. Pasta dishes like carbonara are incredibly popular in Italian restaurants here, but also quite simple to make yourself. This version is one that takes the famous Digby scallop, our excellent smokehouse bacon and two of our most commonly found spring vegetables and elevates them in a very non-traditional, “Nova Scotia meets Italy” comforting dish that I love.
In a bowl, beat together eggs, cream, Parmesan, salt, and pepper; setaside. In a pot of boiling salted water, cook spaghetti until firm but chewy,6 to 8 minutes.
Meanwhile, in a large saucepan over high heat, warm oil; add scallops and cook, without turning, until bottoms are golden brown, about 2 minutes. Transfer to cold plate; set aside. Remove oil from pan; add bacon and cook until browned, about 3 minutes. Add garlic and asparagus; cook until asparagus is bright green and softened about2 minutes. Add reserved scallops and wine; cook, scraping brown bits from bottom and sides of the pan, for 1 minute.
Reserving 1⁄4 cup (60 mL) cooking liquid, drain pasta. To the saucepan, add spinach, spaghetti, and reserved cooking liquid, tossing to coat.Toss in reserved egg mixture until spaghetti is coated and sauce is cooked and thickened. Garnish with Parmesan and, if desired, parsley or chives.
Makes 4 servings
Ingredients
Directions
In a bowl, beat together eggs, cream, Parmesan, salt, and pepper; setaside. In a pot of boiling salted water, cook spaghetti until firm but chewy,6 to 8 minutes.
Meanwhile, in a large saucepan over high heat, warm oil; add scallops and cook, without turning, until bottoms are golden brown, about 2 minutes. Transfer to cold plate; set aside. Remove oil from pan; add bacon and cook until browned, about 3 minutes. Add garlic and asparagus; cook until asparagus is bright green and softened about2 minutes. Add reserved scallops and wine; cook, scraping brown bits from bottom and sides of the pan, for 1 minute.
Reserving 1⁄4 cup (60 mL) cooking liquid, drain pasta. To the saucepan, add spinach, spaghetti, and reserved cooking liquid, tossing to coat.Toss in reserved egg mixture until spaghetti is coated and sauce is cooked and thickened. Garnish with Parmesan and, if desired, parsley or chives.
Makes 4 servings
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