Jen & Derrek’s Organic Farm: Tomato Basil Carbonara Pasta

​Wow it has been a hot and dry week here on the island. I have not been looking forward to cooking in this weather. Here is a minimum cooking recipe for those hot hot days when you don’t want to be in the kitchen. One pot of boiling water for the pasta and I even cooked the bacon the barbecue to stay outdoors. Enjoy and stay cool! 
Tomato Basil Carbonara Pasta 

1 lb of spaghetti or fettuccini pasta 

2 eggs

1 tbsp of white wine vinegar

1 cup of Parmesan cheese

1 cup of pasta cooking water

About 20 small cherry tomatoes halved

About one cup fresh basil, thinly sliced (chiffonade) 

6-8 slices of cooked bacon, thinly sliced 

2-3 cups of fresh spinach, sliced thinly 
Start by boiling water for your pasta. Meanwhile stir together the eggs, vinegar, Parmesan cheese, tomatoes, basil, bacon and spinach together in a large bowl. When your pasta is done cooking, throw it in the bowl along with your hot water and toss. The hot water and pasta will cook the eggs slightly making a creamy sauce. Feel free to add more veggies if you desire. You may need a little extra pasta water though for a sauce depending on how much extra veggies you add. 



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