Summertime Spaghetti alla Carbonara
This recipe comes to us from the “Bring Home The Bacon” line of products. This Spaghetti alla Carbonara recipe was created to highlight the flavor of their Truffle Bacon. It puts a spin on a traditional carbonara recipe by adding sun-dried tomatoes and truffle bacon. Feel free to substitute your favorite bacon brand.
Local salt purveyors Aaron and Liz Eckburg have been busy. These two serial entrepreneurs have parlayed their love of pork products and salt and have launched a new line of bacon aptly named, “Bring Home the Bacon” and are working to bring it to local grocery store shelves. These bacons for every occasion are: Applewood Maple, Savory Herb, Chocolate and Black Truffle. “As far as we can tell, we have created the world’s only black truffle bacon and we’re excited to share our premium proteins with bacon lovers everywhere,” said Aaron Eckburg.
About go lb. salt: Founded by owners Aaron and Liz Eckburg in 2011, go lb. salt is Arizona’s original salt bar, bringing premium sea salts to select local farmers markets in the Phoenix area. go lb. salt offers Natural & Organic sea salts and Smoked sea salts, Himalayan Aromatic sea salts, Himalayan Saltware cooking and serving slabs, premium imported peppercorns & pepper berries along with certified organic flavored cane sugars. All products are gluten-free and vegan-friendly. Visit www.golbsalt.com for more info.
1 lb. spaghetti
2 Tbsp. EVOO
1 lb. Truffle Bacon – (Bring Home The Bacon brand from go lb. salt)
1 medium onion, diced
1 clove garlic, minced
2 oz. sriracha salted sun-dried tomatoes (or plain sun-dried tomatoes – optional)
fresh pea shoots (optional)
2 egg yolks
1/2 c. grated grana padano (or Locatelli pecorino romano)
Sel Gris sea salt
1. In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil (or rendered bacon fat), and set aside.
2. Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Leave bacon fat in pan; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more.
3. Add chopped sun-dried tomatoes and return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil (or bacon fat) if it seems dry or is sticking together. Add beaten eggs and yolks and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1?2 cup grana padano, and toss again. Add salt and pepper to taste (remember that bacon and grana padano are very salty).
4. Serve immediately with pea shoots sprinkled on top, and extra cheese at table.