This is not exactly a traditional version of the great pasta dish. It was inspired by Judy Rodgers and her memories of Rome and Pasta alla Carbonara.
Ingredients
- 5 slice extra-thick bacon cut into ½ segments
- 4 tablespoon olive oil
- cracked black pepper
- 1 cup pecornio romano, grated
- 1 cup blanched fresh or frozen peas
- salt
- 1 pound linguine, spaghetti, bucatini or similar
- ½ cup ricotta cheese (at room temperature)
- 4 large egg yolks (at room temperature)
- 1 clove garlic, peeled and minced
Directions
Heat the bacon, olive oil and garlic in a large heavy bottomed skillet over medium-low heat, stirring occasionally, until it begins to render some fat. About 6 minutes.
In a medium-sized bowl lightly beat the eggs and ricotta together.
Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta. Stir and cook according to package directions until al dente.
Raise the heat under the bacon to medium-high, and cook the bacon until crispy on the edges, but still chewy in the center. Turn of the heat.
Drain the pasta and transfer it to the skillet with the bacon. The pan should still be hot enough that the pasta sizzles. Add the peas and the egg ricotta mixture. Toss the pasta distributing the cheese and cooking the egg somewhat. Add most of the Pecorino Romano.
Serve in warm bowls with a good grinding of black pepper and extra Pecorino Romano on the side.
Hi Greg,
I just ran across this blog. I was looking for an albacore recipe for canned tuna. I came across your recipe with the seared albacore and truffle oil. It looks amazing. Thank You for sharing with us.
I am going to credit and use this recipe in my blog. I hope that is alright. My husband and I own the St. Jude Albacore vessel in Seattle.
We are a small business that sells to a lot of local restaurants and grocery stores and farmers markets in our area. Thank You Joyce Malley Tunatuna.com
I love dishes like this. I will be making this just as you wrote it this weekend. No. I mean I will make it this weekend just as you wrote it…without changes. See, it looks so good and I am so distracted I can’t even structure sentences correctly.
hi, i’m codruta, from timisoara, romania. great post, as usual! here where i live, i won’t be able to find albacore, so… what other types of meat can be cooked this way?
I don’t know what fish you find in your part of the world, but any firm fleshed sashimi grade fish would work. GREG
While I’m not a huge fan of fish, I love the technique you shared here. I haven’t thought about shocking meat before. It was gracious of McCormick’s to pony up the books like that. Unusual for a restaurant to be so forthcoming these days.
… so it was nice of you to comment anyhow. But now, you are in the contest. What are you gonna do if you win? Cook fish… not on the egg? GREG
Wonderful post and great info. Sounds like a wonderful event and meal. This dish is stunning 🙂
Lucky you, getting to have a free fab meal with LA food bloggers. No such treatment for wittle ole’ me here in Kuching.
I’m glad to hear that Kona Kampachi is getting such rave reviews out in the blogosphere and beyond. And also glad to hear that the company is staying true to its sustainable values. I do wish them all the success as they ramp up production.
Love the perks of being a food blogger & recipe developer. Your sponsored evening sounds like it was a blast. Your seared Tuna is gorgeous! xo
I love this! Simple, healthy, sustainable a perfect package.
What a nice take on that fantastic dish.
I had no idea about plunging the seared fish into an ice bath. It makes sense but didn’t know about that. Thanks for sharing the tip!
And your presentation of the finished dish is beautiful.
That looks superb!
No need to enter me in the give away (although it’s tempting).…wanted to say congratulations on being called on to attend that scrumptious meal! And thank you for sharing it with us, along with some very important info. I’m one who loves to go out and eat sushi, but I worry about which fish I should be ordering to help keep our oceans and fish supplies in better shape. Appreciate all the knowledge you share. ~Mac
That meal sounds amazing and while I usually don’t enjoy chain restaurants McCormick & Schmicks is a wonderful place to dine. I have fond memories of a long meal my husband and I shared when in Charlotte, NC for a wedding. Your inspired dish looks amazing.
I adore tuna and avocado and think the two combined make the best ever poke. In Hawaiian poke, sesame oil is used along with sea weed. This recipe is going to be a great alternative. Thanks for digging deep to get it.
Does that ever sound/look amazingly delicious! I always learn something from your posts, too. 🙂
It is past midnight here, yet your post has made it hard for me to get to sleep. Now I am dreaming of a seared fish dish!
Thanks for the wonderful write up. I have never tried using fresh tuna but you have inspired me. What a great recipe! Thank you!
This tuna is just beautiful!
What a nice life in LA! This was a fabulous treat for dinner and a giveaway, too…I am packing my bags and heading West!
Looks absolutely amazing! I’m a sucker for a fresh fish dinner! YUMMY!
That looks delicious, unfortunately I’m on a liquid diet for the next few days since I just had my wisdom teeth extracted. Can’t wait til I can have solids again, I’ve been craving all sorts of yummy goodies but I guess it doesn’t help that I spend an unhealthy amount of time at food gawker 🙂
Good luck all!
Albacore is the only tuna I can get here as my grocery store only stocks sustainable varieties, though the flesh is not that great for a lot of what I want tuna for, I make do, knowing I’m helping keep tuna in the sea where it belongs.This recipe does look absolutely fantastic though, so simple and elegant and…cold! It’s freakin’ hot around here right now and I could go for a nice light refreshing meal. Beautiful as always!
Not just the fact that it’s sustainable, but that it’s also delicious! So many people seem to have this idea that eating sustainable means sacrificing, somehow. No sacrifice here — your recipe and photos are both luscious.
I love dishes like this. I’m headed back to Tokyo on Thursday and this just might have to be appearing on our weekend menu. Beautiful! ‑Rachael
LOVE this post! What a great recipe and what a fun way to learn! Thanks for educating us in turn.
I’m swooning! This looks DIVINE!
I have never cooked/seared fresh tuna at home — other than canning it when I lived on the west coast of Vancouver Island.
I have had many appetizers with seared tuna.
This looks awesome and I also really like avocado, so this combination will be great. Seared tuna always has such a great presentation on the plate!
Beth
Great dish here, the seared tuna looks great!
Bon appetit!
=:~)
One of my favorite salads involves a wasabi dressing, chopped mango, avocado, peapods and seared tuna. It’s interesting to learn about companies that are going above all expectations and supplying a great product. I’ll keep an eye out for their products when I’m shopping, in case they start production back up.
Your combination of seared tuna, avocado, soy sauce, and white truffle oil looks Seriously Delicous!
How great that they gave you the recipe! It looks like a lovely dish.
All of this wonderment at McCormick & Schmick’s? Gosh, maybe I need to give them another try? I’d appreciate even a chain at this point that makes decent food & has new fishes and foods executed properly!
Greg, you do lead a charmed life! This is an excellent fish dish and one I’d try. I love the flavors. And wow a set of cookbooks? Wonderful! And now, when do you get to Europe?
I’ll send them to your FL address! GREG
You don’t need to enter me in the giveaway… The hardest part about being pregnant, for me, was not being able to eat sushi. Next to pie, it’s my other weakness. Is it wrong that I want it right now, for breakfast? Just gorgeous.
Don’t enter me in the giveaway since I already have the cookbooks, but wow!! This was a great dish. I’m so glad they taught you how to remake it and that you were able to find a sustainable way to do so.
I’d love to have a piece of this amazing looking tuna! It’s wonderful that it’s sustainable (and that you care so much about that). This is a stunning dish, my friend, and I’m so glad that you shared it with us.
Everyone and their dog seems to use Ahi, and it is so… 1990’s. I love the subtle taste of albacore, and it blends well with the ingredients, and does not take center stage. Unfortunately, I also have a weakness for hamachi…