This recipe focuses on eggs–and many of our members are weekly recipients of farm-fresh, pasture-raised eggs. This is an easy recipe that requires little in the way of ingredients or time but is delicious. This delicious pasta dish has a sauce composed of eggs, a bit of Parmesan cheese, bacon or pancetta, onions and/or garlic, and that is about it!
Serve pasta carbonara alongside a salad of fresh greens.
Pasta Carbonara, serves 4
8 oz. spaghetti
4-5 slices of good quality bacon or pancetta
two eggs
1/3 cup Parmesan cheese
1/4 cup white wine (optional)
onions and garlic (optional)
Saute bacon in a large pan; remove bacon from pan, leaving about 3 tbs bacon grease in the pan (all of these measurements are approximate! Use your own judgement. It is pretty hard to mess up this recipe).
Boil pasta and reserve 1/3 cup of the hot cooking water. Combine eggs and Parmesan cheese in a small dish.
If using, slice garlic and onions and saute in pan with bacon grease and then add white wine about halfway through the cooking time. Saute until onions are translucent.
Reduce heat to low. Add pasta to the pan containing the onions. Add cooking water. Then add egg mixture. Let it heat, stirring, for about a minute or two, until the egg mixture is warm and the cheese is melted. Remove from heat, and top with bacon if you choose.
Variations: add sauteed vegetables (such as this week’s snow peas, cabbage and squash
) to the finished product. Saute vegetables ahead of time in some olive oil, and then add to your pasta once it is finished cooking.
Vegetarian option: substitute olive oil for bacon grease and omit bacon.
Members, we love recipes! To have your recipe featured on the food blog, email a photo and a recipe to megan@fairridgefarms.com.
