Annelise’s Carbonara

As the weather cools down and the snow settles on the ground our eating habits here at the farm shift a little, comfort food is what we desire and today we’re thinking about PASTA!

This delicious carbonara is simple, timeless and oh so tasty.

Sometimes a bowl of pasta is all you need…

This is a rich pasta with bacon, cream, egg yolks, and Parmesan. The key part is this: take the pan off the heat before adding the egg yolks. That keeps the eggs smooth and creamy instead of scrambled.

Ingredients

• Salt
• 180 g pasta
• 1 tablespoon olive oil
• 4 ounces bacon or smoked pork cheek, cut into small cubes
• 1 shallot, chopped as small as you can
• 1 garlic clove, chopped as small as you can
• 1 cup heavy cream (like whipping cream)
• 2 tablespoons grated Parmigiano-Reggiano, plus more for serving
• 4 large egg yolks
• 2 tablespoons chopped fresh parsley or fresh basil
• Black pepper

Tools

• Large pot
• Colander
• Large skillet or frying pan
• Wooden spoon or spatula
• Small bowl for the egg yolks
• Knife
• Cutting board
• Measuring spoons and cup

Prep Before you start

• Cut the bacon or smoked pork cheek into small cubes.
• Chop the shallot.
• Chop the garlic.
• Separate the egg yolks into a small bowl.
• Grate the cheese if needed.
• Chop the parsley.

This recipe moves fast once the pasta is done.

Cooking instructions

1. Boil the water

Fill a large pot with water and bring it to a boil.

Add a good amount of kosher salt. The water should taste a little salty.

2. Cook the pasta

Add the pasta to the boiling water.

Cook it until it is tender but still has a little bite in the middle. This is called al dente.

Check the package for timing, but start testing it about 1 to 2 minutes before the box says it is done.

Before draining the pasta, scoop out 3 tablespoons of the pasta water and set it aside.

Then drain the pasta.

3. Cook the Bacon/Pork

While the pasta cooks, put a large skillet on the stove over medium heat.

Add the olive oil.

Add the bacon.

Cook it for about 7 minutes, stirring sometimes, until it looks browned and has released a lot of fat.

4. Add the shallot and garlic

Add the chopped shallot and garlic to the pan.

Cook for about 1 minute.

Stir often.

Do not let the garlic burn.

5. Add the cream

Pour in the heavy cream.

Let it bubble gently for about 2 minutes, until it thickens a little.

6. Add the pasta

Add the hot drained pasta to the skillet.

Stir for about 1 minute so the pasta gets coated in the sauce.

7. Turn off the heat

Take the skillet off the heat.

This matters. The next ingredients can scramble if the pan is too hot.

8. Add the finishing ingredients

Add the reserved pasta water.

Add the 2 tablespoons of grated cheese.

Add the egg yolks.

Stir right away until the sauce looks smooth and creamy.

9. Season it

Taste the pasta.

Add a little salt if it needs it.

Add black pepper.

10. Serve

Divide the pasta into bowls.

Sprinkle parsley or basil on top.

Add more Parmesan and black pepper at the table.

Beginner tips

• If the sauce looks too thick, add a small splash of warm pasta water and stir.
• If the sauce looks too thin, let it sit for 30 seconds to 1 minute and stir again.
• If the eggs start to look lumpy, the pan was too hot.
• Bacon is salty, so taste before adding extra salt.

Simple version to follow while cooking

1. Boil salted water.
2. Cook pasta.
3. Save 3 tablespoons pasta water.
4. Drain pasta.
5. Cook bacon in oil for 7 minutes.
6. Add shallot and garlic for 1 minute.
7. Add cream for 2 minutes.
8. Add pasta and stir 1 minute.
9. Remove from heat.
10. Stir in pasta water, cheese, and egg yolks.
11. Add salt and pepper.
12. Serve with parsley and more cheese.