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Garlic Scape Carbonara

½ lb. pasta (penne, campanella, orichetti…)
4 slices bacon, chopped
¼ C. garlic scapes, cut into ¼ inch pieces
2 large eggs
¼ t. salt
¼ t. red pepper flakes
½ C. freshly grated Romano or parmesan cheese


  • In a large pot, cook pasta according to package directions, al dente.
  • While pasta is cooking, cook bacon over medium heat until brownd. Remove with a slotted spoon to paper towel to drain. Add the garlic scapes and cook 2 – 3 minutes, until soft. Remove with a slotted spoon.
  • Whisk together the eggs, salt and pepper flakes.
  • When the pasta is done, drain it (reserve a little of the pasta water) and add back to the same pot over low heat, Stir in the bacon and garlic scapes.  Then add the egg mixture, stirring feverishly for 3 – 4 minutes until sauce is thick and creamy, adding a little of the pasta water if needed. Don’t overcook!
  • Sprinkly in the cheese, a little at a time so it doesn’t clump.
  • Serve immediately.
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