Yes. I said canned clams. You should trust me on this one. Because I’m picky. You didn’t know that I’m a picky eater? Or at least I was a picky eater. My parents had a hard time getting me to eat pasta with broccoli, but I would totally devour that recipe now.  There are a few things I still don’t eat. But canned clams are no longer one of those things.

Why should I cook with canned clams?

First and foremost, the convenience of canned clams tops all the reasons. I mean, I can’t imagine shucking some oysters just to make this recipe. For a good hot pot or a New England boiled dinner, yes. This dish? No. Just not worth the effort.

There’s a range of clam products out there for you to choose from. You can select whole, baby, chopped, and even smoked or clam juice. For this recipe, I used Bar Harbor chopped clams. They’re the best canned clams I’ve eaten. They are tender and delicious. I’ve never had a chewy batch in all the cans I’ve eaten. They truly are perfectly tender for this linguine with carbonara clam sauce.

Did I mention that they’re already cooked? Yes. The clams are cooked in the canning process. This ensures that the clams are safe to eat but it also prevents them from getting overcooked. Since they’re cooked in the canning process there’s no need to pre-cook them before canning. You just need to heat and eat these tender clams.

What is carbonara?

Carbonara is a sauce made with a hard cheese, usually Romano or Parmigiano, eggs, pork, and pepper. The traditional recipe does not call for cream. Then again, the traditional recipe for alfredo doesn’t call for cream either. Just sayin.

As with most peasant style Italian recipes, the origination is not easy to trace. This simple sauce recipe might come from the Lazio region of Italy. For me, that’s like the knee region of the leg that is Italy. However, the name carbonara doesn’t appear anywhere in print until the 1950s. But some Italians claim they were calling it carbonara before World War II.

Typically, the freshpasta gets cooked, and the pork gets fried. The eggs and cheese combine with black pepper. When the pasta is al dente, it gets tossed in a serving bowl with the egg and cheese mixture. This cooks the eggs without risk of curdling them. To make the sauce creamy spoonfuls of pasta water are added. The starch in the water along with the fats in the cheese and egg make a silky, smooth sauce that is rich and delicious.

Practice makes perfect

I’ve made carbonara quite a few times. For me, the trick is to be quick. Once the eggs and cheese are introduced to the pasta you must toss it quickly. If you’re adding pasta water, toss the pasta quickly after each addition. I usually use anywhere from a quarter to a half of a cup of pasta water.

That’s why you shouldn’t throw it out! It makes the sauce so deliciously rich. And it helps the sauce stick to the pasta! The starch in the water is an amazing thing. Especially in carbonara.

Traditional recipes for carbonara have no cream in them. However, to ensure you get that creamy and rich sauce for your pasta, I’ve included cream in my recipe. To make carbonara or alfredo without cream is a skill that requires lots of practice. If you add the cream, you don’t really need to practice. You will have a nice, creamy sauce.

What does Linguine with Carbonara Clam sauce taste like?

Clammy! Not only are there clams in the sauce, but the pasta is cooked in clam juice and water. I know it sounds weird, but make sure to cook the pasta with clam juice. It adds a layer of flavor in the pasta that really heightens the clam flavor. Plus, if you use the pasta water to make the sauce creamy it will add more clam flavor there, too.

The garlic has a light flavor. Starting the aromatics in a cold pan allows them to soften and not brown too much. When garlic browns it tends to be bitter. Which is not a flavor you want with the sweet clams and salty Parmesan cheese in this Linguine with Carbonara Clam Sauce.

Linguine is the perfect pasta for carbonara.

It has a large surface area which cooks the eggs quickly without curdling them. If you don’t have linguine, then use fettucine or spaghetti. I wouldn’t use angel hair or capellini. Those don’t have a large surface area and the sauce might not come out right. I know, because I’ve done that. I wound up having to use way more pasta water than anticipated.

Yes, you can use a short pasta. That would be fun. Maybe the next recipe I make will use penne or rigatoni. I have made a ravioli carbonara. That recipe was fun and delicious. And one of the first recipes for carbonara I made. So, don’t just me by the photos. They were horrible back then.

Just look at that bowl! I mean, seriously. Look at the bowl. I miss it. It was one of my favorite prop bowls, but alas it was broken into a hundred pieces when it fell out of the cabinet. I was heartbroken. I’m still trying to find an equal replacement, but I haven’t yet. At least not one that costs a small fortune. Maybe I’ll try to make one.

What do the clams taste like?

Okay, those orange bits are part of the clam. Don’t freak out and think I added carrots or something. They happened to have some orange bits in the can. They’re perfectly normal! Don’t freak out. And they taste perfect tender and delicious like all the other clams in the can.

You can see the shimmer on the linguine. That’s the creamy carbonara sauce. You can see the flecks of fresh black pepper in this Linguine with Carbonara Clam Sauce. Use as much or as little as you want. We like ours a little peppery, so I used quite a bit. I think it’s a huge difference when it’s freshly ground as opposed to pre-ground. So, use freshly ground if you can.

Yield: 4

Linguine with Carbonara Clam Sauce

Cook Time: 15 minutes

Total Time: 15 minutes

Tender, canned clams are combined with delicious carbonara sauce in this simple, yet amazingly delicious Linguine with Carbonara Clam Sauce that’s perfect for any night of the week!

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Ingredients

• 8 ounces clam juice
• 8 ounces uncooked linguine (or other long pasta)
• 1/2 cup egg substitute (or two large eggs lightly beaten)
• 1/4 cup heavy cream
• 1/3 cup Parmesan cheese
• Pinch ground nutmeg
• 1 tablespoon extra virgin olive oil
• 3 to 4 cloves garlic, minced
• Pinch crushed red pepper
• 6 ounces chopped clams (I used Bar Harbor and they were delicious)

Instructions

1. Heat a medium pot of water on high heat until boiling.
2. Add the bottled clam juice and the juice from the canned clams and the pasta.
3. While the pasta is cooking combine the next four ingredients (egg substitute through nutmeg) in a small mixing bowl. Set aside.
4. Heat a large skillet coated with cooking spray over medium-high heat.
5. Add olive oil and garlic to the cold pan to allow them to heat up with the pan.
6. Once the garlic begins to sizzle, sauté 2 to 3 minutes or until very fragrant.
7. Add the drained clams and sauté until heated through, about 4 to 5 minutes.
8. Once the pasta is cooked to your liking, reserve one cup of the pasta water before straining the pasta.
9. Add the pasta to a large mixing bowl and stir in the egg mixture.
10. Stir in the reserved pasta water as needed to create a thick and creamy sauce. This can be as much as the whole cup.
11. Fold the clams into the pasta before serving with garlic bread and a tossed salad.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 288Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 54mgSodium 846mgCarbohydrates 23gFiber 1gSugar 1gProtein 20g

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Satisfying Seafood Recipes

• Fried Fish Fillets from That Recipe
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I feel like I’ve been promising you lots of posts lately.  So, I’m going to get those out of the way before I share more of my creations with you.  If you’re waiting on those recipes, stay tuned this week and next and I’m sure you’ll find what you’re looking for.

A week or so ago, I shared my Pesto Crusted Chicken with you.  My mouth is still drooling over thinking about making it again.  It was so simple and yet so delicious.  And so CRUNCHY!!  SO crunchy.

Something that crunchy needed something smooth and creamy to go with it.  SO, I made some delicious pesto carbonara to go with it.  Carbonara is smooth, and creamy, and simply delicious.  I love it.  It’s the quintessential 15-minute meal!!  In the time it takes to boil pasta, you have dinner on the table.  That’s what I love about carbonara.  OH, you can get all fancy and add some meat that might take longer to cook, but that’s up to you.

And I’ve done that.  Usually with roasted vegetables and not meat, but I’ve done that.  I made a killer Brussels sprouts one that to this day is almost my absolute favorite.  Then there was the roasted cauliflower one that’s a close second.  But, I think my absolute fave one is the Pea and ricotta carbonara.  It was just captured the essence of spring in a super creamy carbonara.  The ricotta just melted into the carbonara sauce make it super delicious.

I’ve made a few meat ones, too.  Usually with seafood because it’s quick to cook up while the pasta is cooking.  I’ve tossed in shrimp and sea scallops.  LOVE me some sea scallops with pasta.  Heck! Just love me some sea scallops.  I think they’re my most favorite seafood of all, next to swordfish.  If I had to choose between the two, it would definitely depend on my mood for that day.

My point is, carbonara should be a recipe anyone can whip up because it is so easy, delicious, budget friendly, and SUPER quick.  I know, I know!!  I was a bit wary of the raw egg thing, too, but they do cook.  Just no in the way you think.  The hot pasta cooks the eggs.  The eggs meld with the Parmesan to make the sauce along with some of the pasta water.  You know, that super starchy, could iron shirts with it pasta water?  Yeah I know.  That’s potato starch, but you get my point.

Pasta water is one of the most underused by products of cooking pasta.  It’s a great addition to any sauce and adds a body to the sauce.  Not only does it help the sauce stick to the pasta, but makes it all creamy and silky good.  If you don’t believe me, try it!!  You’ll be amazed.  Then there’s the whole water your plants with it thing.  Something about the starch helps the plant to absorb the nutrients in the water.  THAT I’ve never done, but I have put eggshells on my tomatoes.  That does them good.

I know.  I’m off topic.  What else is new.

While the pasta is just about done, I dip my handled measuring cup into the water and pull out about a cup plus of the water.  When I’m tossing the pasta with the egg sauce mixture I add just a little, maybe a couple of tablespoons.  Then I let the sauce sit a minute.  Sometimes it will thicken as it’s sitting.  That’s when I add a little more and toss.  Then a little more and toss until I get a perfectly creamy sauce that coats the noodles like Alfredo.  Is it dinner time yet??  Cause I’m getting HONGRY!

This Pesto Carbonara packs huge pesto flavor.  I used my Ninja Bullet to blend the eggs, cheese, and basil together.  It made this dish even more simple to prepare.  That also ensures that the basil flavor is throughout the whole dish.  And you’ll want the basil flavor throughout since it’s in season.  My father gave us a bunch of it before we left his house this weekend.  I can’t wait to make another batch of pesto or even a caprese salad with it. There’s nothing like homegrown herbs.

I’m just going to leave you with this last picture and let you drool over it.  Yeah.  It’s that good.  Honestly.  Just look at that creamy, basil tinted, carbonara sauce.  You know you’re licking your screen right now.  So, stop. Go get some basil, and whip this up for dinner tonight.  I promise you won’t regret it.

What’s your favorite pesto dish?  Or carbonara dish?

Pesto Carbonara

Cook Time: 15 minutes

Total Time: 15 minutes

With all the flavors of pesto, this creamy, delicious, and super quick Pesto Carbonara is perfect for any night of the week.

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5.0 Stars (2 Reviews)

Ingredients

• 8 ounces uncooked pasta
• 1 cup fresh basil
• 1/2 cup egg substitute
• 1/4 cup heavy cream
• 1/3 cup Parmesan cheese
• 1 clove garlic

Instructions

1. Cook pasta according to package directions omitting salt and oil. Before straining the pasta, remove 1 cup of the pasta water and set aside.
2. In a blender combine the remaining ingredients.
3. Place the hot pasta in a large mixing bowl. Slowly pour the pesto mixture over the pasta, tossing well to coat. If the sauce isn't creamy enough, add the pasta water, a little bit at a time, until the sauce is nice and creamy. Serve with garlic bread and a tossed salad.

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Herbaceous Recipes

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• Pesto Carbonara by A Kitchen Hoor’s Adventures

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This is awesome.  Like, lick the plate awesome.

You see, I’ve made this before.  Twice before.  Have you ever made something, and it tastes so delicious, that you truly can’t wait to have it for lunch and forgo taking photographs of it?

Okay.  For those that don’t know, I have a day job.  Sometimes, it’s a very stress, packed full of crap to do, day job.  So much crap, that I usually forgo taking a lunch and work through it.  Like today.  I am so so SO overwhelmed that I started having an anxiety attack at work.  Not cool.

While there’s one thing I will definitely request vehemently – Yes, I said it VEHEMENTLY – from my boss is that I get help with the monthly close. That’s almost 2 weeks a month of my time spent analyzing and producing these reports. Two weeks that could be spent proactively analyzing the report instead of reactively analyzing the report. That I could actually be working on other, more important tasks. Two weeks that I could – for the love of all that’s holy – TAKE AN ACTUAL LUNCH BREAK!!

While this all sounds oh so good on this screen, in my head the conversation just sounds so selfish. Like, I should and COULD be able to do it all and not complain. As if, there are other more important issues to deal with in the office than my inability to complete 68 reconciliations, produce estimates for 2 expenses for all of central and Eastern Europe without issue. Like I don’t need help producing my quarterly reports and have all the time in the world to prepare them.

Like, I should just suck it up and work ALL THE HOURS!

It doesn’t help that I’ve asked for help and thought I had help but was told, “No” when I really really REALLY needed the help.  I’m getting burned out on this one task that sucks the life out of me almost 2 weeks every month 10 months a year.

This is so not where I was going with this.

Sometimes, my free flow writing just turns into vents and this one has just been eating at me for the last 3 almost 4 months now.  The flood gates opened and I just vomited my stress all over this post.  Ew.

So, some days, I just can’t wait to eat my lunch and just get lazy.  Some days, I don’t even microwave it and eat it straight out of the container.  I know.  But you just gotta understand; sometimes for me breakfast was cold left overs.  Especially in high school.  There was nothing better than Mom’s cold egg rolls!  Honestly.  My mother made KICK ASS egg rolls.  Dad made killer kung pao and I made awesome rice!

So, I’m not opposed to eating cold left overs.  I’m opposed to making a delicious dinner like this one and completely disrespecting it by NOT photographing it and sharing it with the world.  Especially since the only repeat performances we’ve had lately are tried and true AKHA faves or do overs.  This is neither.  This is a Christie got lazy at work but totally LOVES this dish and it might become an AKHA fave recipe.

But, in all honesty, this dish is delicious.

The roasted Brussels sprouts are sweet and nutty, the pasta is tender and delicious, and the carbonara sauce is cheesy and salty.  If you, like me, roast the Brussels sprouts the day before, this main dish comes together in a flash!  Simply sauté the sprouts while the pasta cooks to heat them up again.  This gives you the time to add in some butter and some garlic, if you’d like.  Maybe a sprinkling of some crushed red

pepper.

For us, this was a quick and amazingly tasty #MeatlessMonday meal.  The perfect end to a taxing and stressful day.  Add a glass of wine, and de-stressing is a breeze.  How do you handle the stresses of work or life?

Yield: 4

Roasted Brussels Sprouts Carbonara

Cook Time: 40 minutes

Total Time: 40 minutes

Slightly sweet and nutty; Roasted Brussels Sprouts Carbonara is a deliciously different take on the Italian classic dish.

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Ingredients

• 4 cups quartered Brussels sprouts
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 8 ounces linguine
• 1/2 cup egg substitute
• 1/2 cup fat free half and half
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• pinch of nutmeg

Instructions

1. Preheat oven to 400.
2. Place the sprouts on a baking sheet lined with aluminum foil coated with cooking spray. Spray the sprouts lightly with cooking spray and spinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Bake at 400 for 15 to 20 minutes or until they are crisp tender and lightly browned.
3. Bring a large pot of water to boil. Add pasta and cook until al dente.
4. While the pasta is cooking combine the egg substitute with the remaining ingredients (half and half through nutmeg) and stir well to combine.
5. Drain the pasta, reserving 1 cup of pasta water. Toss the pasta with the egg mixture, adding pasta water as needed to thin the sauce to a creamy consistency. Fold in the roasted Brussels sprouts and garnish with additional Parmesan cheese. Serve with a tossed salad and garlic bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 233Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 1176mgCarbohydrates 34gFiber 5gSugar 5gProtein 15g

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#FarmersMarket Wednesday Recipes

• Peach-Almond Mousse by Red Cottage Chronicles
• Fresh Applesauce by Palatable Pastime
• Lemon Curd by The Freshman Cook

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I’m not entirely sure when, where or why I decided to put this on the menu. I wasn’t even sure how it was going to turn out. I put it on the menu for #MeatlessMonday. Yes. I know it’s supposed to have pancetta or something like that in it. And, well, ours wasn’t ENTIRELY meatless.

It looked weird. But it tasted amazing! Who knew carbonara was so tasty?? I sure didn’t. How have I NOT made this ever in my life? And it takes like 20 minutes to cook!! It’s a perfect weeknight meal! This pasta with a side salad and some crusty bread to wipe the plate clean is a simply delicious weeknight dinner.

Where does carbonara come from?

Carbonara is a classic Italian pasta dish that has captivated the hearts and tastebuds of food enthusiasts around the world. Its origins are somewhat mysterious, with various theories about its creation. One popular theory suggests that carbonara was invented by Italian coal miners, as the name “carbonara” is derived from “carbonaro,” which means “charcoal burner” in Italian. Another theory associates the dish with World War II when American soldiers in Italy combined eggs and bacon with pasta. Regardless of its origins, carbonara has become a beloved staple of Italian cuisine.

Does Carbonara Have Cream in It?

A common debate among carbonara enthusiasts is whether the dish should include cream. Traditional Roman carbonara does not contain cream. Instead, it relies on a mixture of eggs, Pecorino Romano cheese, and guanciale (or pancetta) to create its creamy texture. However, some variations, particularly outside of Italy, do incorporate cream for added richness. Purists argue that true carbonara should not use cream, emphasizing the importance of maintaining authenticity.

What Role Does Pasta Water Play in This Recipe?

I have talked about the importance of pasta water when making any pasta. It is a secret weapon in the making of carbonara. The starchy water, reserved from cooking the pasta, helps to bind and emulsify the sauce. When added to the egg and cheese mixture, it creates a silky and cohesive texture that clings beautifully to the pasta. Using pasta water ensures that the sauce is neither too thick nor too thin, striking the perfect balance.

The same is true for any pasta sauce you’re making. Including a Bolognese! I cook mine on the thick side knowing full good and well that I’m going to add some starchy pasta water. Adding the pasta water not only makes the sauce smooth but it also aids the sauce in sticking to the pasta.

Ingredients needed for Pasta Carbonara

There are so few ingredients in this recipe. I think the pancetta or bacon might be the only thing you don’t have on hand.

Pantry ingredients – pasta, garlic salt, black pepper, nutmeg
Refrigerator ingredients – pancetta or bacon, Parmesan (I used this instead of romano because it’s what I had on hand), eggs

Instructions for making carbonara pasta

Start with cooking the pasta according to the package directions making sure not to overcook the pasta. It should be al dente, which means it has a little bite to it. You can’t make the pasta ahead of time because it’s the heat from the pasta and the water that makes the carbonara sauce.

Cook the pancetta or bacon until crispy and set aside. Combine the eggs with the remaining ingredients in a small bowl and set aside until the pasta is ready to drain. Drain the pasta and place it the skillet with the pancetta. Slowly pour in the egg and cheese mixture, stirring vigorously to prevent the eggs from scrambling. Gradually add pasta water one quarter cup at a time until the sauce reaches the desired consistency.

What does pasta carbonara taste like?

I’m not entirely sure when, where or why I decided to put this on the menu. I wasn’t even sure how it was going to turn out. I put it on for one of our meatless meals. Yes. I know it’s supposed to have pancetta or something like that in it. And, well, ours wasn’t ENTIRELY meatless. You could totally make this with some vegan bacon, mushroom bacon, or just omit it entirely.

Carbonara is creamy and packed with cheesy flavor. The pasta water makes the sauce creamy and rich. All the spices and flavors in these elevate each other. The Parmesan is sharp and scrumptious. And the eggs are the binder that brings it all together! If you haven’t made carbonara before, I highly recommend you do. It’s simple to make with mostly budget friendly ingredients. Though sometimes the price of eggs is a bit off the charts. But what you’re spending on eggs you’re not spending on meat.

Yield: 4 servings

Pasta Carbonara

Pasta carbonara is the ultimate comfort food that never fails to satisfy. It's a classic recipe with crispy bacon, Parmesan cheese, and creamy egg sauce that is easy comfort food.

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Ingredients

• 8 ounces long pasta (spaghetti, angel hair, linguine)
• 1 1/2 cups egg substitute
• 1/2 cup reduced fat Parmesan cheese (Kraft)
• 1/2 cup Parmesan cheese
• 1/8 cup bacon, crumbled
• Pinch ground nutmeg
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper

Instructions

1. Cook pasta according to package directions.
2. Combine remaining ingredients in a small bowl.
3. Toss the pasta with the egg mixture immediately after draining to allow the heat from the pasta to cook the eggs and melt the cheese.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 250Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 869mgCarbohydrates 23gFiber 1gSugar 2gProtein 20g

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