Coffee Carbonara with Bacon & Garden Veggies: A Savory Twist with a Jolt of Flavor

Directions

1. Brew 4 oz of White Elephant Coffee and let it cool.
2. Cook the Pasta:
3. Bring a large pot of water to a boil and cook spaghetti until al dente. Reserve 1/2 cup of pasta water.
4. Cook Bacon & Veggies:
5. In a large skillet, cook bacon over medium-high heat until just crisp.
6. If using sugar snap peas or asparagus, add now and sauté for 2–3 minutes.
7. Prepare the Sauce Base:
   
8. In a mixing bowl, whisk together the egg, egg yolks, parmesan, and 3 oz of cooled coffee. Set aside.
9. Combine Pasta:
10. Using tongs, transfer cooked pasta directly into the bacon/veggie skillet.
11. If using spinach or kale, add now and cook for 1–2 minutes, just until wilted.
12. Create the Sauce:
13. Quickly pour the hot pasta mixture into the egg and cheese bowl. Toss continuously until a silky sauce forms.
14. If too thick, stir in 1 oz more of the cooled coffee or a bit of reserved pasta water.
15. Serve:
16. Plate with extra parmesan and a generous grind of Pennsylvania Pepper.