Wednesday, April 21, 2010
I am very proud to say that all components of this Carbonara Pasta dish are local, even the pasta was homemade from Knoll Crest Farms. So here is the deal: my dad hates chickens and my mom hates eggs. Hence, I have never eaten this type of pasta and until recently had no idea what it was. Did you say bacon? And eggs? And cheese? And garlic? And fresh ground pepper? On pasta? When? NOW! OKAY!
I used duck eggs, which is very exciting! Their eggy robustness took some getting used to. And they were gigantic; the yoke was the size of a ping pong. The shell was really resilient and I almost needed a hammer to break it. But they were beautiful and really delicious. I knew they would be perfect for Pasta Carbonara.
This dish is so easy, too. It takes only 20 minutes, I promise! Fry some chopped bacon until crisp, then drain on a paper towel. Meanwhile, boil your pasta. Remove some of the bacon fat from the frying pan and add chopped garlic, fresh black pepper, the fried bacon, the cooked pasta. Turn the heat off. Then crack a few eggs on top and mix into the pasta too cook them. Most recipes call for a swirl so as not to scramble your eggs, but mine were a tad scrambled. Mario Batali, as described in Bill Buford's Heat, separates his yokes and whites, mixes the whites in first, then just drops the raw yokes on top. Add some pecorino romano cheese. Serve warm and gooey with some nice local greens or broccoli rabe.
*All ingredients from the post are made exclusively from local seasonal meat and produce.