Pasta carbonara is the Roman’s answer to comfort food. It’s composed of a humble trio of ingredients -- eggs, cheese and noodles -- which, with the elemental magic of heat and water, alchemize to create a glistening bowl of pasta that’s as restorative as it is comforting. Crispy pancetta is a traditional ingredient in a carbonara, and its rendered fat adds salt and flavor to the dish. While less traditional, sweet peas add brightness and balance the pork in this recipe.

This carbonara comes together quickly, so it’s important that your ingredients are prepped before you begin cooking. The most important element is the egg and cheese mixture, which coats the hot noodles and creates the slick sauce that binds the dish. Add the whisked eggs and cheese to the hot noodles away from direct heat, stirring constantly to thoroughly coat the noodles. The heat from the pasta will help to cook the eggs, and the stirring will prevent them from scrambling. It may sound complicated, but once you give it a go, you will see how easy and foolproof this method is.

Try to use bucatini for the pasta, which resembles thick spaghetti with a hole running through the center, which allows the sauce to permeate the pasta and give it more flavor.

Pasta Carbonara With Sweet Peas

Active time: 25 minutes

Total time: 25 minutes

Yield: Serves 4

3 large eggs, room temperature

1 cup finely grated pecorino Romano cheese, plus more for sprinkling

1 tablespoon kosher salt

1 pound bucatini

6 ounces thick-cut bacon or guanciale, diced

1 cup thawed frozen sweet peas

1 to 2 cloves garlic, minced or pushed through a press

1/4 teaspoon crushed red pepper flakes, or to taste

Whisk the eggs and cheese in a bowl to combine; set aside.

Bring a large pot of water and 1 tablespoon kosher salt to a rolling boil. Add the pasta and cook until al dente. Reserve 1 cup of the cooking water and drain the pasta.

While the pasta is cooking, cook the bacon in a large skillet over medium heat until the fat is rendered, stirring to separate the pieces, 5 to 7 minutes. Transfer the bacon with a slotted spoon to a plate lined with a paper towel.

Add the peas, garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute, stirring constantly. Add the drained pasta to the skillet and cook briefly, stirring to coat the noodles.

Remove the pan from the heat. Quickly add the eggs and cheese, stirring constantly to coat the pasta and to prevent the eggs from scrambling. Add some of the reserved pasta water, a little at a time, to loosen the pasta to your desired consistency. Return the bacon to the pan and stir once more.

Serve immediately with extra cheese for sprinkling.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

There is something intrinsically gratifying about a hearty grain salad. Fresh and chewy, brimming with greens and chopped vegetables, it’s nutritious, versatile and satisfying. This bulgur salad is tumbled with lemon, spices and fresh herbs, along with chopped peppers and grated carrot for juicy sweetness and crunch. It’s spread over a bed of greens and topped with shrimp for a light and healthy complete meal.

There are myriad iterations of a grain salad. For instance, quinoa or couscous can be substituted for the bulgur. The shrimp may be omitted or switched out for crumbled feta for a vegetarian option. The salad can be arranged on a platter or stuffed into pita pockets. The consistent key is to generously season the grains. Don’t be shy with citrus, spices, garlic and, of course, salt to drive flavor into the dish. Add a combination of crunchy chopped vegetables and greens for texture, nutrients and additional flavor.

Don't be intimidated by the lengthy list of ingredients in this recipe. They are essential to building the flavor of the salad, and it’s likely you have many of the components on hand. For do-ahead prep and quick assembly, the bulgur salad can be made in advance and refrigerated until use, and the shrimp can be served either warm or chilled.

Shrimp and Bulgur Salad

Active time: 25 minutes

Total time: 40 minutes

Yield: Serves 4

Bulgur:

1 cup bulgur

1 tablespoon fresh lemon juice

1 tablespoon extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

2 to 3 scallions, white and green parts thinly sliced

1 large carrot, finely grated

1 medium red bell pepper, seeded, finely diced

1 small jalapeno pepper, seeded, finely chopped

1/4 cup chopped Italian parsley leaves and tender stems, plus more for garnish

1/4 cup chopped cilantro leaves and tender stems, plus more for garnish

Shrimp:

1 tablespoon extra-virgin olive oil

1/4 teaspoon crushed red pepper flakes

1 pound medium (18/20) shrimp, shelled and deveined

Kosher salt

3 ounces baby greens or arugula

Extra-virgin olive oil

Juice and finely grated zest of 1/2 lemon

Combine the bulgur and 1 cup water in a medium saucepan. Bring to a simmer, then cover the pot and turn off the heat. Let steam until the liquid is absorbed and the bulgur is tender, 15 to 20 minutes.

Fluff the bulgur with a fork. Stir in the lemon juice, oil, cumin, paprika, salt and black pepper. Add the scallions, carrot, red pepper, jalapeno, parsley and cilantro and stir to combine. Taste for seasoning.

Heat the olive oil and the red pepper flakes in a skillet over medium heat. Add the shrimp in one layer and cook until pink in color and just cooked through the centers, about 2 minutes per side. Remove from the heat and season with salt.

Arrange a layer of fresh greens in a serving bowl. Spread the bulgur over the greens. Top with the shrimp. Drizzle with olive oil and the lemon juice. Garnish with the lemon zest, additional parsley and/or cilantro. If desired, garnish with crumbled feta, as well.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood

Carrots deserve our attention. They are more than just a ubiquitous vegetable you hope your kids will eat. Sure, these colorful roots are a blast of nutrients and naturally sweet. They're a go-to method to ensure we get our daily dose of vitamins. They undeniably play an important supporting role in stews, soups and sauces, or as a colorful flourish to leafy green salads and vegetable medleys. However, carrots are more than just a token flavor agent and accompaniment to a main dish. They are versatile and exciting and can easily be celebrated as the star attraction.

This recipe shines the spotlight on the humble carrot. It’s the center of the plate, dusted with a blend of harissa spice, which is a fiery, fragrant North African condiment. Harissa is a mixture of ground and smoked chiles, garlic and spices such as cumin, coriander and caraway seeds. It can be a dry spice blend or a paste. It’s easy to concoct your own blend, which you can make in extra quantities and store to use as a seasoning for meats, fish and vegetables.

The sweetness of the carrot marries well with the spicy heat of harissa. A creamy yogurt-tahini sauce is a cooling accompaniment that evens out the dish. Serve simply as a vibrant show-stealing side dish, or as a light veggie main course, layered over a leafy salad with crumbled feta, or piled on a bed of harissa-seasoned couscous tumbled with chickpeas.

Roasted Harissa Carrots With Tahini Sauce

Active time: 15 minutes

Total time: about 30 minutes

Yield: Serves 4 to 6

Yogurt-Tahini Sauce:

2/3 cup whole milk Greek yogurt

2 tablespoons tahini

1 tablespoon fresh lemon juice

1 small garlic clove, minced

1/4 teaspoon ground cumin

Pinch of kosher salt

1 1/2 to 2 pounds carrots, peeled, ends trimmed

1 tablespoon extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

Finely grated lemon zest for garnish

Finely chopped cilantro leaves and mint leaves for garnish

Whisk the sauce ingredients in a small bowl. Refrigerate until use.

Heat the oven to 425 degrees. Line a rimmed baking sheet with parchment.

If the carrots are thick, halve lengthwise. Cut the carrots in equal lengths (or leave whole, if desired). Place in a large bowl with the oil and toss to coat. Sprinkle the cumin, coriander, paprika, salt, cayenne and black pepper over the carrots and toss again to evenly coat.

Spread the carrots in one layer on the prepared baking sheet. Transfer to the oven and roast until crisp-tender and charred in spots, 15 to 20 minutes, depending on the thickness of the carrots, shaking the pan once or twice.

Remove from the oven and garnish with the lemon zest, cilantro and mint. Serve warm or at room temperature with the Yogurt-Tahini Sauce.

581-7500

CAPTIONS AND CREDITS

Caption 01: Photo by Lynda Balslev for TasteFood