Farm Fresh: Double Garlic Carbonara

Let’s talk about the benefits of a CSA.  I honestly think the most beneficial part of participating in a CSA is the exposure to heirloom varietals that you would never have experienced from shopping at a grocery store.  Grant Family Farms grows over 150 different varieties of their vegetables, many of which some of us may have never heard.  It’s my hope to give you some background on these interesting varietals as they come through my box.

This week in the box I received produce from both of the major garlic varietals.  Anyone who knows me well can tell you that there is hardly anything I don’t put garlic in.  I think it makes everything better.  The first species in my box this week is the garlic scape, which come from hard neck garlic.  Hard neck garlic is a more temperamental species so you don’t usually find it in grocery stores.  It creates these scapes which if left to their own would flower.  Farmers cut the scapes so that the plant focuses it’s energy on the growth of the garlic bulb instead of the flower.  Most people are unfamiliar with scapes, but their profile is more of a mild garlic/green onion flavor.  They are a perfect addition to anything you would add onion or garlic to.

I also recieved bulbs of soft neck garlic which you find most often in your store. These are more temperature tolerant plants, and they produce more garlic in their bulbs.  The species I have seems to be a purple soft neck varietal, which has an assertive flavor.

With these two garlic varieties, as well as with the snow peas I got from the box this week, I decided to make a Double Garlic Carbonara.  The bacon fat will mellow out the assertive garlic flavors here to create a perfectly balanced pasta.

If you’re in the Colorado/Wyoming region, I encourage you to check out Grant Family Farms CSA. Their summer season lasts from June – December, and members can sign up at any time.  Whit’s Amuse Bouche readers will receive a 5% discount on any purchase from Grant Family Farms by entering FARMFRESHAB at check out!

Double Garlic Carbonara

By Whitney, June 24, 2012

Double Garlic Carbonara



Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes.   Drain the pasta well, reserving 1/2 cup of the cooking water. Meanwhile, heat the butter in a skillet over medium heat. Add the bacon and cook for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the peas, garlic and scapes into the fat and cook for another 1 minute. Add the spaghetti to the pan and toss for 2 minutes to coat the pasta in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg mixture into the pasta, stirring quickly until the eggs thicken.  Thin out the sauce with a bit of the reserved pasta water. Season the sauce with several turns of freshly ground black pepper and taste for salt. Garnish with chopped parsley.



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About Whitney

Whitney is the Founder of Whit's Amuse Bouche, a nationally recognized food and humor blog. When she's not in the kitchen, you can find her with a glass of california cabernet in one hand and a hot glue gun in the other. She prefers sweat pants to real ones. View all posts by Whitney →

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