{Dine in: Fiddlehead Carbonara – spring is here}

Fiddleheads are in season, a true sign that spring is here. Here is a recipe that I made using things I had in my fridge. Not a true carbonara, but in the end, the result was still equally satisfying 🙂

First off, heat up some salted water and cook your favourite pasta (in this case we used whole wheat speghetti)

Next, dice some pancetta and heat in a pan till the fats render and they start getting some colour.

Next, add some diced onion and cook on medium high heat till translucent. Remove from pan and set aside.

Next cook up your fiddleheads in the same pan with splash of water. When water is gone, add in your other veggies: chopped zucchini, mushrooms, fresh english peas. Add salt and pepper.

In a medium bowl mix two eggs, 2 T of yogurt and about 1/4 cup of old white cheddar (can sub parmesan reggiano or asiago, or your favourite cheese). Remove the strained cooked pasta and put it back in the pot and add this cheese mixture and stir well (so the eggs don’t scramble).

Add in your veggies and a sprinkling of fresh dill, fresh ground pepper and a pinch of chili flakes (for that extra kick). Bon appetit!

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