Spaghettini Alla Carbonara With Kohlrabi Leaves

Recipe Ingredients

3 tablespoons	45ml	Unsalted butter
1 tablespoon	15ml	Minced parsley leaves
		Lemon juice - as needed
1		Egg
		Salt - to taste
1/2 lb	227g / 8oz	Spaghettini
7 cups	280g / 9.9oz	Chopped kohlrabi leaves - (abt 4 bulbs)
3 tablespoons	45ml	Parmigiano-Reggiano cheese - freshly grated
		Freshly-ground black pepper - to taste

Recipe Instructions

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

Bring 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.

This recipe yields 2 servings.

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.

Caution: 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.

Source:
The Los Angeles Times, 01-23-2002

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