Tonight we threw together some spaghetti carbonara for dinner. I found this recipe in an old Rachel Ray magazine. It is called Green Bean Spaghetti Carbonara. We took some liberties by using a bit less bacon and broccoli as well as the green beans. We also used up some green onions that were in the refrigerator as we attempted to clean it out. But all of these adaptations only made it better, not worse! It was a really delicious – and easy meal! We just had to cut up and/or prepare the green beans and broccoli. Then we cooked the bacon in a big skillet. After it was cooked, we broke it up and then cooked the onions in the skillet. We cooked the spaghetti (actually, we used linguini – another small change!…) and the vegetables for the same time. This made the vegetables a bit softer but that was really good. When they were finished, we threw them into the skillet with a 1/4 cup of the pasta water and a mixture of 2 eggs and 1 cup of parmesan cheese (that had been whisked together). It was quite simple and everyone really liked it. Try it if you have some green vegetables that you need to use up. It was a very pleasant twist on traditional spaghetti carbonara.