More of springs produce it quickly starting to show up at the markets and this weekend I came across some fiddleheads. Fiddleheads are young ferns that have yet to unfurl and they are quite edible, though they should be well cooked. I first came across fiddleheads last year and I used them to make a fiddlehead shrimp scampi that I quite enjoyed so I was looking forward to finding them again this year. Once again, I decided to use them in a pasta dish and this time I was thing that a carbonara style pasta would be the perfect way to show off the fiddleheads. I really like this carbonara style pasta because it is nice and quick and easy to make and it always tastes great! I also like this pasta as you can easily throw in vegetables like asparagus, zucchini or in this case fiddleheads. In addition to the fiddleheads, I used another of springs bounty in this dish by replacing the garlic with a ramp or a wild leak. This pasta was an amazing way to enjoy the first of the fiddleheads this year and I am looking forward to doing more with them!
- 1/2 pound pasta (gluten free for gluten free)
- 4 slices bacon (cut into 1/2 inch slices)
- 1 cup fiddleheads (trimmed, well cleaned and boiled for 5 minutes)
- 1 ramp/wild leak or 2 cloves garlic (chopped)
- pepper to taste
- 2 egg yolks
- 2 tablespoons heavy cream
- 1/4 cup parmigiano reggiano
- 1 handful parsley (chopped)
- Start cooking the pasta as directed on the package.
- Cook the bacon in a pan and set aside.
- Drain all but a tablespoon of the bacon grease from the pan.
- Add the fiddleheads, ramp and pepper, toss to coat and saute for a few minutes.
- Mix the egg yolks, heavy cream and parmigiano reggiano in a large bowl.
- Drain the cooked pasta reserving some of the water.
- Add the pasta to the pan and toss.
- Remove the pan from the heat, wait for the sizzling to stop and pour the pasta into the bowl with the egg mixture.
- Add a bit of the pasta water and toss to coat.