Spaghettini Alla Carbonara With Kohlrabi Leaves for 2

[Guest guest]

I've been making this for decades.

Myrtle

 

Spaghettini Alla Carbonara With Kohlrabi Leaves for 2

 

3 tablespoons unsalted butter

1 tablespoon minced parsley leaves

Lemon juice as needed

1 egg

salt to taste

1/2 pound spaghettini

7 cups chopped kohlrabi leaves, about 4 bulbs

3 tablespoons parmesan cheese, freshly grated

freshly ground black pepper to taste

 

Melt the butter in a small saucepan and add the parsley and a few drops of lemon

juice. Beat the egg in a large bowl.

Bring a large pot of abundantly salted water to a vigorous boil and add the

pasta and kohlrabi leaves. Cook the pasta until al dente, 4 to 5 minutes and

drain well. Toss the pasta and kohlrabi leaves with the butter, cheese, egg, and

pepper to taste. Serve immediately.

 

 

 

 

 

[Guest guest]

This sounds really good, Myrtle.

I just created a new folder for our

smaller serving amount meals to put

this recipe gem into.

For those looking for this in the future,

follow this thread:

 

Files > Main Dishes > Cooking for 1 or 2

 

Thanks.

 

~ PT ~

 

, Myrtle Killian <myrtleskies wrote:

>

> I've been making this for decades.

> Myrtle

>  

> Spaghettini Alla Carbonara With Kohlrabi Leaves for 2

>  

> 3 tablespoons unsalted butter

> 1 tablespoon minced parsley leaves

> Lemon juice as needed

> 1 egg

> salt to taste

> 1/2 pound spaghettini

> 7 cups chopped kohlrabi leaves, about 4 bulbs

> 3 tablespoons parmesan cheese, freshly grated

> freshly ground black pepper to taste

>  

> Melt the butter in a small saucepan and add the parsley and a few drops of

lemon juice. Beat the egg in a large bowl.

> Bring a large pot of abundantly salted water to a vigorous boil and add the

pasta and kohlrabi leaves. Cook the pasta until al dente, 4 to 5 minutes and

drain well. Toss the pasta and kohlrabi leaves with the butter, cheese, egg, and

pepper to taste. Serve immediately.

>

>

>

>

>