Spring Carbonara
This spring has been a WHIRLWIND. As we welcomed our first child into our lives. I’ve still found some time to cook and prepare meals for us they generally haven’t been the most “luxurious” or heartfelt meals.
At market last week I picked up a quart of Fiddle heads. A true spring time delicacy in the northern parts. While wandering the woods we can find fiddle heads sprouting near river beds and woodland. * please make sure when foraging you are harvesting the correct fern type so you don’t get sick*
Lochlan & I prepared this dish together from scratch starting with the pasta.
5 eggs straight from the coop and a couple of cups of King Arthur flour. We made a traditional spaghetti pasta and then prepared our smoked pork jowl & carbonara sauce.
What an experience getting to listening to some of my favorite music, windows open while holding your baby dancing in the kitchen.
2large eggs and 2 large yolks, room temperature
1ounce (about ⅓ packed cup) grated pecorino Romano, plus additional for serving
1ounce (about ⅓ packed cup) grated Parmesan
Coarsely ground black pepper & salt to taste
1tablespoon olive oil
1 pound smoked pork jowl or bacon, sliced into thin pieces
12ounces spaghetti (about ¾ box) or make your own!
Step 1
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil. Fill a large bowl with hot water for serving, and set aside.
Step 2
In a mixing bowl, whisk together the eggs, yolks and pecorino and Parmesan. Season with a pinch of salt and generous black pepper.
Step 3
Set the water to boil. Meanwhile, heat oil in a large skillet over medium heat, add the pork, and sauté until the fat just renders, on the edge of crispness but not hard. Remove from heat and set aside.
Step 4
Add pasta to the water and boil until a bit firmer than al dente. Just before pasta is ready, reheat pork jowl in skillet, if needed. Reserve 1 cup of pasta water, then drain pasta and add to the skillet over low heat. Stir for a minute or so.
Step 5
Empty serving bowl of hot water. Dry it and add hot pasta mixture. Stir in cheese mixture, adding some reserved pasta water if needed for creaminess. Serve immediately, dressing it with a bit of additional grated pecorino and pepper.
