Garlic Scape Carbonara

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We loved this super easy dish and between the 2 of us, ate every last crumb for supper one night last week.

1/2 lb pasta (I used Eden spinach ribbon pasta)
4 slices bacon (about 3 1/4 ounces), chopped
1/4 cup garlic scapes, cut into 1/4 inch coins
1/4 # sliced mushrooms
2 large eggs
1/4 tsp kosher salt
1/4 tsp red pepper flakes
1/2 cup freshly grated Parmesan cheese

A good addition is 1/2 cup of peas.

Set a pot of water to boiling on the stove and cook the pasta. While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes and mushrooms. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).
Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes, mushrooms and bacon. Add the egg mixture and stir for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the Parmesan cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).

Adapted from sarahcucinabella.com

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