Pasta Carbonara

April 19, 2011 § Leave a comment

The highlight for me at the Green Living Show’s fantastic food section was Rodney Bower’s pasta carbonara. Luckily they posted the recipes for many of the meals they served at the show, and this was one of them. My friend Katharine and I made it for dinner on Sunday, along with an asparagus and tomato salad with apple cider vinegar dressing. Canadian hothouse tomatoes have been really good this past week!

Photo: Katharine Snider-McNair

Rod’s Pasta Carbonara

I adapted Rod’s recipe slightly, and would say that it makes more than the 4 servings that it purports to make.

4 oz bacon cut into 1/4-inch pieces (about a fifth of the package)
1 medium Ontario onion, finely chopped
1 clove garlic, thinly sliced
1/2 cup organic cream
3 free-range fresh eggs
1 lb bucatini pasta (one 500 g package)
2 tbsp butter
1/2 cup freshly grated parmesan
2 tbsp freshly grated black pepper

  1. In a very large pot, bring 6 L of water to a boil. Add 1.5 tbsp salt.
  2. Place bacon in a large sauté pan and cook over medium heat until fat has rendered out. Remove bacon and drain off fat, reserving 1 tbsp.
  3. In the same pan with reserved bacon fat, sauté onion and garlic until translucent, about 10 minutes. Add cream and cook until reduced by half. Remove pan from heat.
  4. Separate eggs, keeping yolks whole. Cook pasta until al dente; drain in a colander.
  5. Add hot noodles to pan and toss over medium heat until coated with sauce. Add half cheese and stir in egg whites quickly. Add butter and some black pepper and stir. Stir in egg yolk and bacon. Divide into four servings. Top with remaining cheese and more black pepper.

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