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
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.