Arugula Carbonara

Crisp, flavorful arugula dances on the palate with creamy, nutty whole wheat pasta and sweet, tender crisp peppers. 

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  6+

1/2 pound ground sausage meat (optional)
1 large sweet pepper, cut into 1/2″ chunks (about 1 cup)
1 pound whole wheat pasta, your favorite shape
2 eggs
1/3 cup shredded Parmesan cheese
1 cup coarsely chopped fresh arugula
Olive oil for drizzling

Heat water for the pasta in a large pot.  While water is heating, heat a large saute pan over medium heat and cook the sausage, stirring, for 4 minutes.  Add the sweet pepper and continue cooking until the sausage is done and the pepper chunks are tender crisp, roughly another 4 minutes.  Remove from heat.

Cook the pasta as you like it.
While pasta is cooking, whisk the eggs in a small bowl.

When pasta is done, drain it in a colander, quickly return hot pasta to the pot, and toss with the eggs (the eggs will cook), then with the Parmesan, and then mix in the sausage and pepper mix from the saute pan, and the fresh arugula.

Serve, drizzling with a bit of good olive oil, and seasoning to taste with salt and pepper.  This dish will pair well with a dry red wine – Cotes du Rhone, or even Chianti, would be a natural.

Variations:  to prepare without the sausage, cook the peppers until tender crisp in olive oil, and complete the rest of the recipe as above.

Photo and Recipe by Tod Dimmick

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