Recipe: spaghetti with carbonara sauce and smoky rutabaga
Dishes that are good for you, the planet and your wallet; that’s what Anna Jones’s new cookbook, One Pan, Plate, Planet, is all about. The book is divided into four chapters with more than 150 recipes. From generously filled sheet pans to super-quick weeknight dinners: everything is easy to make, affordable and, above all, incredibly healthy and delicious. Like this fantastic pasta dish with carbonara and rutabaga.
Anna: “This is a popular recipe from my Feast column in the Guardian. This is certainly not an authentic carbonara sauce, but I use the word to give you an idea of what it looks like and how it tastes: crispy strips of smoky rutabaga provide a counterpoint to the silky-smooth sauce of eggs and Parmesan cheese on the pasta. Follow the instructions carefully so the eggs do not curdle. I use smoked salt (available in supermarkets), but regular sea salt works too. Because of the eggs, this is one of the few recipes in this book without a vegan alternative. I’m sorry.”
How to make smoky rutabaga with carbonara sauce
- Peel the rutabaga and cut it into strips measuring 1 cm x 3 cm. This is only a guideline. It doesn’t need to be too precise. Heat some olive oil over medium heat in a frying pan. Add the rutabaga, season it with smoked salt and add a few tablespoons of water. Cook the rutabaga gently until all the water has evaporated, then cook it over medium to high heat until golden brown and crispy on the outside but soft inside (this takes about 15 minutes). Turn the heat very low and leave the pan on the heat.
- Meanwhile, bring a large pan of water with plenty of salt to the boil (the water should be as salty as the sea). Cook the spaghetti according to the instructions on the package. Crack the eggs into a bowl and stir in plenty of (1 teaspoon) black pepper and the Parmesan cheese.
- Cook the pasta al dente, remove it from the pan with tongs and place it with the rutabaga in the frying pan. Add some of the cooking water (about 100 ml). This cools the pan slightly, so the eggs will not curdle afterwards and a smooth sauce will form.
- Mix the pasta and rutabaga together and wait until the pan has cooled enough that the mixture is no longer sizzling. Add the eggs. Mix everything until all the pasta is coated with sauce. If necessary, add a little more cooking water until the pasta is coated with a thick, soft, creamy sauce.
- Serve immediately with some more Parmesan cheese and black pepper, and some lemon zest.
Title: One Pan, Plate, Planet
Author: Anna Jones
Price: €29,99
Publisher: Fontaine Uitgevers
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