I first noticed garlic scapes at the farmer’s market last summer. They’re hard to miss — bright green and curly and, well, seriously odd looking. But none showed up in our CSA box, and my plate was full (literally) dealing with all of the new vegetables that did.
But when I opened last week’s share, there they were. And I had to figure out what to do with them.
Googling yielded this recipe for Garlic Scapes Carbonara, on the Sarah’s Cucina Bella blog. Although I was nervous that using raw eggs to make the sauce would result in pasta with scrambled eggs instead of creamy carbonara, I decided to give it a go.
Wow, am I glad I did.
It’s a quick dish. Chopping the garlic scapes took the most time, because they’re so curly. I should’ve tackled them first, before I started the bacon instead of while it was frying.
Next time I make this recipe, I’ll also:
- Add fresh peas, as Sarah suggests. I planned to buy some at the midweek farmer’s market, but didn’t make it.
- Use pancetta or real bacon instead of turkey bacon. I only had turkey bacon on hand and, while the end result was fine, I know real bacon would’ve added more flavor. Plus, the turkey bacon left the pan dry, so I had to sauté the garlic scapes in olive oil instead of bacon grease.
- Use a bigger pot. The pot I typically boil pasta in was a little cramped when stirring in the egg.