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Categories: Mains, Vegetarian

Spaghettini alla carbonara with kohlrabi leaves

Sputnik came to mind the first time I bought kohlrabi, that odd-looking member of the cabbage family, with its enlarged corm and stems shooting upward all in the same direction. Buy a kohlrabi, cut off the leaves and you will ... Read more

Total time: 15 minutes | Serves 2
Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced parsley leaves
  • Lemon juice
  • 1 egg
  • Salt
  • 1/2 pound spaghettini
  • 7 cups kohlrabi leaves, chopped (from about 4 kohlrabi bulbs)
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese
  • Freshly ground pepper

Step 1Melt the butter in a small saucepan and add the parsley and a few drops of lemon juice. Beat the egg in a large bowl.

Step 2Bring 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.

Each serving:
536 calories; 608 mg sodium; 157 mg cholesterol; 24 grams fat; 13 grams saturated fat; 66 grams carbohydrates; 22 grams protein; 7.45 grams fiber.
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