Pasta Carbonara
February 16, 2026 • 0 comments
Recently a customer shared with me that she had used our Berkshire bacon to make a delicious Pasta Carbonara. The power of suggestion made me need to try it for myself!
- Servings: 4
Ingredients
- (1 lb.) Fettuccini noodles
- (1/2 lb) Jowl Bacon
- (2/3 C) Cream
- (2 whole + 2 yolks) Pasture Eggs
- (4 oz.) Parmesan cheese, finely grated
- (2 oz.) Butter, softened
- Extra Parmesan cheese and chopped parsley for garnish
Directions
- Fry the bacon in a skillet until the pieces are crispy.
- Remove bacon to a paper towel lined plate.
- Leave about 2 TBSP of the bacon fat in the skillet. Add the cream and stir until combined.
- In a separate bowl, whisk the eggs, yolks, and cheese until combined.
- Cook the fettuccine according the the package's directions.
- When the pasta is just cooked through, drain and toss immediately with the butter, cream mixture, and egg/cheese mixture.
- Garnish with extra cheese and parsley to taste.
