This ideal weeknight meal combines linguine, crispy pancetta and sauteed rainbow chard with velvety carbonara sauce.
Happy long weekend Friday!
I looove Fridays, and even more than that I love long weekend Fridays. And I’m especially loving this long weekend because I’m spending it in one of my most favorite place, San Francisco! L & I got out here super late Wednesday night. When I heading to the west coast for just a few days I always like to find a flight that gets me in late at night. I’m usually super tired by the time I get in, but I find it helps me adjust to the time change easily. Anyway, we spent yesterday staying pretty low key and hitting up some of our favorite San Francisco spots – Mama’s (best.breakfast.ever!!!!!), Bi-Rite Creamery and Tartine Bakery.
This morning we’re up bright and early to head out to Marin County to hike the Double Dipsea (where all of those indulgent calories from yesterday will be burned off in about five minutes). I’ve been looking forward to this hike since we planned our trip! L hiked the Double Dipsea last summer, and I’m super excited to tackle it this year. The Dipsea Trail is a 7-ish mile trail running from Mill Valley, passing through the Muir Woods, to Stinson Beach. So, we’ll start at Mill Valley hike out to Stinson Beach, take a rest, have some lunch, then hike back to Mill Valley. With the half ironman just over a week away, a long hike might be pushing it a just a little, but it’s just so hard to resist the West Coast trails.
So, what does Linguine Carbonara with Rainbow Chard have to do with San Francisco….well, absolutely nothing, except that I love them both tremendously (hello, awkward segue).
Carbonara is one of those meals that I savor and adore every time I make it. It’s creamy and luxurious, and all around comforting, without being too heavy. It’s also hard not to love how quickly this meal comes together (hello, fantastic weeknight dinner!).
What really pulls this dish together is the crispy pancetta and the sauce. Oh, the sauce. Actually, I feel a little funny calling it a “sauce”, because it’s not a saucey-sauce, kind of sauce. It’s more like more like a velvety coating of grated Parmesan cheese, egg yolk, a touch of starchy pasta water and fresh ground black pepper.
We eat pasta about about once a week, and when we do I always load it up with an equal amount of fresh veggies. Chard is a dark leafy green in the same family as spinach and beets. The variety of chard I use in this recipe, Rainbow Chard, is aptly named for it’s beautiful and vibrant colored stalks. It has a slightly similar taste to spinach, while proving much milder than another favorite dark leafy green, kale. Chard is also a great source of vitamins C & E, potassium and iron.