Description

The key to great pasta carbonara is twofold - using high quality ingredients and timing. Start with a sauce that's simply made from sugar free heritage breed bacon, fresh local eggs and grated parmesan cheese. Tossed with 100% organic Tuscan spaghetti and a little starchy pasta water, the humble ingredients are transformed within seconds into a rich and custard-like sauce that clings beautifully to the al dente pasta. This Spaghetti alla Carbonara is silky, creamy, heavenly perfection, with crispy bits of bacon adding a smoky & savory pop of flavor in each bite.

Perfect for date night and for celebrations gathered around the dinner table, it can be an impressive show-stopper when prepared for guests. A breeze to cook and ready in just 25 minutes, this carbonara kit is also ideal for when you need a quick, reliable & comforting weeknight dinner.

Serves 4 (Nut Free)

Includes:
  • 13.25 oz Spaghetti Alla Chitarra (dried)
  • Half Dozen Local Pasture-raised Eggs
  • 12 oz Sugar Free Heritage Bacon
  • 4 oz Grated Parmesan Cheese
You will need:
  • Salt and Pepper
Hands on Time: 10 minutes; Total Time: 25 minutes

INSTRUCTIONS

NOTE: Thaw bacon in the refrigerator 1-2 days prior to cooking. 

S
TEP 1  Bring a large pot of water (at least 5 quarts) to a boil. Meanwhile, chop bacon into 1-inch pieces. Add to a large, high-sided skillet over medium heat and cook, stirring often, until crisp and brown (about 5-7 minutes). Transfer bacon to paper towel lined plate to drain. Discard bacon fat, leaving about 3 tbsp. in the skillet. Turn off the heat and set skillet aside.
STEP 2  Add 2 whole eggs and 4 egg yolks to a mixing bowl. (Reserve egg whites for breading or meringue, or discard.) Whisk well until no streaks are visible. Add half (about 2 oz) of the grated parmesan cheese. Whisk to incorporate and set aside.
STEPAdd 2 tbsp. of salt to the boiling water, followed by the spaghetti. Gently stir to separate the noodles and prevent sticking. Cook for 13 minutes, stirring occasionally, until pasta is al dente - when the pasta is tender, but retains a pleasant chew. Reserve 2 cups of pasta cooking water in a measuring cup, then drain the pasta. Shake off excess water, but do not rinse. Set aside.

STEP 4  Slowly whisk in about 1/3 cup of reserved pasta water to the egg and parmesan mixture until incorporated; set aside.
STEP 5  Add approximately 1/2 cup of reserved pasta water to the reserved skillet with bacon fat, then return over medium heat. Add the drained pasta and stir vigorously with tongs for about 30 seconds as the water absorbs. Then, stream in the egg and parmesan cheese mixture, stirring continuously with tongs to keep the pasta moving. Keep stirring with tongs until the sauce thickens and becomes creamy, clinging to the pasta (about 1-2 minutes). Add a few tablespoons of additional reserved pasta water, as needed, to thin the sauce, while continuing to stir the pasta. Continuous stirring helps to prevent the egg mixture from scrambling and clumping.
STEP 6  When the sauce is just velvety and creamy, remove from heat and stir in the crisp bacon. Season with salt and pepper to taste. Portion and serve immediately with remaining parmesan cheese and fresh cracked black pepper over top.

The finished pasta will continue to thicken as it sits. For second servings or leftovers, add a few tablespoons of reserved pasta water, gently warm, and stir until desired consistency is reached.

Enjoy!


What's inside

Pork, Sugar Free Smoked Bacon - Default: 1 - Max: 1
Pasta, Spaghetti, Alla Chitarra, 13.25 oz - Default: 1 - Max: 1
Cheese, Grated Parmesan, Organic, 4 oz - Default: 1 - Max: 1
Eggs, Chicken, Pasture Raised, Half Dozen - Default: 1 - Max: 1

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Spaghetti alla Carbonara Kit

$27.99

serves 4 ($6.99/serving)
The key to great pasta carbonara is twofold - using high quality ingredients and timing. Start with a sauce that's simply made from sugar free heritage breed bacon, fresh local eggs and grated parmesan cheese. Tossed with 100% organic Tuscan spaghetti and a little starchy pasta water, the humble ingredients are transformed within seconds into a rich and custard-like sauce that clings beautifully to the al dente pasta. This Spaghetti alla Carbonara is silky, creamy, heavenly perfection, with crispy bits of bacon adding a smoky & savory pop of flavor in each bite.

Perfect for date night and for celebrations gathered around the dinner table, it can be an impressive show-stopper when prepared for guests. A breeze to cook and ready in just 25 minutes, this carbonara kit is also ideal for when you need a quick, reliable & comforting weeknight dinner.

Serves 4 (Nut Free)

Includes:
  • 13.25 oz Spaghetti Alla Chitarra (dried)
  • Half Dozen Local Pasture-raised Eggs
  • 12 oz Sugar Free Heritage Bacon
  • 4 oz Grated Parmesan Cheese
You will need:
  • Salt and Pepper
Hands on Time: 10 minutes; Total Time: 25 minutes

INSTRUCTIONS

NOTE: Thaw bacon in the refrigerator 1-2 days prior to cooking. 

S
TEP 1  Bring a large pot of water (at least 5 quarts) to a boil. Meanwhile, chop bacon into 1-inch pieces. Add to a large, high-sided skillet over medium heat and cook, stirring often, until crisp and brown (about 5-7 minutes). Transfer bacon to paper towel lined plate to drain. Discard bacon fat, leaving about 3 tbsp. in the skillet. Turn off the heat and set skillet aside.
STEP 2  Add 2 whole eggs and 4 egg yolks to a mixing bowl. (Reserve egg whites for breading or meringue, or discard.) Whisk well until no streaks are visible. Add half (about 2 oz) of the grated parmesan cheese. Whisk to incorporate and set aside.
STEPAdd 2 tbsp. of salt to the boiling water, followed by the spaghetti. Gently stir to separate the noodles and prevent sticking. Cook for 13 minutes, stirring occasionally, until pasta is al dente - when the pasta is tender, but retains a pleasant chew. Reserve 2 cups of pasta cooking water in a measuring cup, then drain the pasta. Shake off excess water, but do not rinse. Set aside.

STEP 4  Slowly whisk in about 1/3 cup of reserved pasta water to the egg and parmesan mixture until incorporated; set aside.
STEP 5  Add approximately 1/2 cup of reserved pasta water to the reserved skillet with bacon fat, then return over medium heat. Add the drained pasta and stir vigorously with tongs for about 30 seconds as the water absorbs. Then, stream in the egg and parmesan cheese mixture, stirring continuously with tongs to keep the pasta moving. Keep stirring with tongs until the sauce thickens and becomes creamy, clinging to the pasta (about 1-2 minutes). Add a few tablespoons of additional reserved pasta water, as needed, to thin the sauce, while continuing to stir the pasta. Continuous stirring helps to prevent the egg mixture from scrambling and clumping.
STEP 6  When the sauce is just velvety and creamy, remove from heat and stir in the crisp bacon. Season with salt and pepper to taste. Portion and serve immediately with remaining parmesan cheese and fresh cracked black pepper over top.

The finished pasta will continue to thicken as it sits. For second servings or leftovers, add a few tablespoons of reserved pasta water, gently warm, and stir until desired consistency is reached.

Enjoy!

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