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Fresh Pasta Carbonara

Colin Smith, the executive chef & owner of Smith & River, shows us how to make fresh pasta carbonara with Nevada cream and cheese. Watch the video to follow along and don’t forget to upload a picture and tag @NevadaMilk and @SmithandRiver when you try it out for yourself!

Fresh Pasta Carbonara

Print Recipe

Equipment

  • Sauté pan
  • Pot for boiling water
  • Spatula
  • Tongs
  • Forks & knives

Ingredients
  

  • Fresh bucatini noodles (can also use dried noodles)
  • 1 tbsp chives
  • 1 tbsp minced garlic
  • 1 tbsp shallots
  • kosher salt
  • cracked black pepper
  • 1 egg yolk
  • 1/3 cup whole milk parmesan
  • 1/2 lbs Nueske's bacon (or bacon of choice)
  • 1/2 cup heavy cream
  • 1 tbsp butter
  • pea shoots
  • micro basil

Instructions
 

  • Boil pasta according to the package.
  • Warm up your pan over medium heat and add in the bacon. Sauté for about 2-3 minutes until it’s browned.
  • Add the garlic and shallots in the pan once bacon is browned & stir.
  • Crack the egg and separate the white from the yolk. Add the egg yolk to the heavy cream. Add the mixture to the pan and wait till it thickens, about 1 minute.
  • Add in parmesan and stir until combined and melted.
  • Strain your pasta & add to the sauce. Reserve some pasta water in case the sauce needs it.
  • If the sauce is too thick, add a bit of the pasta water to thin it out.
  • Top with chives, pea shoots and micro basil, and you’re done. Enjoy!

Notes

Recipe courtesy of Colin Smith, Executive Chef & Owner of Smith & River.