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.
Pasta alla CarbonaraPrint This Recipe Total time Yield 4Source Inspired by Zuni CafePublished
- 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
- 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
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.
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?