Market Fresh Pasta Carbonara

July 24, 2018

 Carbonara is the definition of comfort food, and the only things that can make it better are fresh ingredients like market fresh vegetables, and our Hand Crafted Italian Pasta with fresh poured Olive Oil. 


1 lb Italian Pasta
Pasta Rock
1 cup Pancetta or Bacon, diced
4 large Eggs
1 1/2 cups Parmesan, finely ground
2 Tbsp Parmesan Asiago Dipper
Roasted Garlic Sea Salt, to taste
1/2 tsp Black Pepper
4 Tbsp Peppered Bacon EVOO
1/2 cup Snap Peas, sliced diagonal
1/2 cup Zucchini, diced
1/2 cup Kale, chopped



    In a large skillet over medium heat, cook pancetta or bacon until browned. Remove from pan, set aside, and drain grease.
     Add Peppered Bacon EVOO to skillet and add veggies, sauteing until browned and cooked through.
Meanwhile, bring a large pot of water to a boil and add Pasta Rock for 1-2 minutes, remove and let cool before returning to jar. Boil pasta until al dente; a couple minutes shy of completely done. Reserve a cup of the pasta water.
    In a medium bowl whisk together the eggs, parmesan cheese, dipper and pepper. Remove veggies from skillet, leaving excess olive oil and add pasta. While pasta is still hot add egg mixture to pasta and constantly toss for 2-3 minutes to create a creamy sauce.
    Add pancetta and veggies and continue to toss 1-2 more minutes. Add pasta water if sauce becomes too dry. Season with additional sea salt if needed and serve with extra parmesan and a drizzle of olive oil.





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