So I was just reading a book by Mario Batali and he says that the greatest secret to perfect pasta — and the number one mistake Americans make when preparing a pasta dish — is to not oversauce. Harmony. I love the taste of pasta just as much as the sauce, so I fully agree. So depressing, to be served a sad little pile of spaghetti drowning in gloopy red guts in a bowl.
For this lunch, I boiled half a pound of farfalle and fried chickpeas in some bacon fat, garlic, shallots, leftover asparagus and green onions until very crisp. Deglazed with white wine and lemon juice and then grated 1 heaping cup of fresh carrot right into the sauce and folded it all together in a broad cast iron skillet. Once grated, the carrots were so full of moisture that combined with the other liquids made for a very sweet garden sauce. Tossed with pasta and finished with fresh curls of pecorino and scant palmful minced parsley, it was all very fresh and alive and felt naughty with that bacon fat, too. This is more of a pasta salad — it’s even better cold, and lasted for days, and would liven up really nicely with a fresh vinaigrette.