The Great ‘Scape – Garlic Scape Carbonara

By: Amy Ricketts

Garlic scapes are a culinary gift. They produce the most beautiful nutty garlicy taste and look cool too! When my box from South Shore Organics had them on the list for last week – I instantly searched my Pinterest account for inspiration.  It came in the form of this recipe from Sarah’s Cucina Bella – a great blog full of ways to enjoy fresh and tasty food.

Scapes 1

I made an adaptation of her recipe with what I had on hand.  My ingredients were a celebration of local produce, from my South Shore Organics box (english peas, garlic scapes, eggs) and my Hornstra Farms delivery (the best bacon on the planet – please try and find this! We adore it and it’s worth every penny).

Scapes 2

assembling the ingredients

Garlic Scape Carbonara – from Sarah’s Cucina Bella


1/2 lb whole wheat penne (or whatever pasta you have on hand)
5 slices bacon, chopped
5 garlic scapes, cut into small sections
Sea Salt, a few twists from a grinder
pepper, a few twists from a grinder
2 large eggs
1/4 tsp red pepper flakes
1/2 cup Parmesan /Romano blend


Cook the pasta until just past al dente.  While pasta is cooking, add bacon to a pan and cook down until brown (not overly crisp – I like the texture of the less cooked bacon for this recipe).  Remove bacon with a slotted spoon and add garlic scapes. Cook on low heat for 4 mins (too hot and it deep fries the garlic scapes in the fat which is tasty, but you want them soft). Remove and drain bacon and scapes on plate with paper towel.

cooking the bacon

cooking the bacon

Beat eggs and pepper in a bowl. Set aside.

When pasta is done, drain and put back into pan on low burner.  Stir in scapes and bacon first. Then add egg mix and mix for 3-4 mins until your arm hurts and the egg is cooked. Don’t over work!  Add in cheese slowly – I did it a few shakes at a time – to avoid clumps!  Finish with salt and pepper and serve at once.

I am ashamed to admit, the 2 of us ate it all.

It was SO GOOD.

Scapes 4

Amy Ricketts spends her daylight hours as a marketing professional, with experience in the financial, tech and consulting sectors.  She loves to write, and obsesses about all aspects of food (including purchasing, cooking and eating!). She resides in Hingham with her husband and very hungry toddler and can be reached at

For more by Amy, check out Perfect Pasta Salad or Taking Stock of the Situation,


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
This entry was posted in recipe, Spring and tagged , . Bookmark the permalink.

Talk to us. Please leave your comments here.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s