Carbonara Milenese

I do love pasta right - well Carbonara is yet another one of my favorite ways to eat pasta! Yum! Eggs, bacon and noodles, it's almost like breakfast pasta - yes please! This was a very delicious version especially because I used farm fresh eggs. I recently joined a local co-op in Kennesaw and I have to say that I am hooked! Yep - it is all it's cracked up to be. This past week I really stocked up in addition to my regular basket - I got the biggest, tastiest radishes for $1!!!
So back to the eggs - the yolks were bright yellow and large - so they made the creamiest sauce in combination with the saffron stock. I doubt the leftovers will stay long in our fridge for this one. I used bacon versus using pancetta - what?!, we always have bacon in our freezer so why would I go out and buy pancetta! LOL. Alright alright here is how I made it, thanks Rachael for another amazing meal!

Carbonara Milenese

Serves 4

Carbonara Milenese

ingredients

• 1 large yellow onion, minced

• 4 cloves garlic, minced

• 1 Fresno chile, seeded & minced

• 3 Tbsp EVOO

• 6 slices bacon, diced into 1" pieces

• 1/2 cup white wine

• 1 cup warm saffron stock (simmer a pinch of saffron threads in 1 cup water)

• 3 egg yolks

• 1 lb fettuccine

• 1 cup pecorino Romano cheese, grated
• 1 tbsp freshly chopped parsley

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Cook the bacon until almost crisp, drain all but 2 Tbsp of the grease. Add the onion, garlic & Fresno and cook in EVOO for 2-3 minutes until tender. Add some pepper, and stir then add the wine, keep warm.

2. Temper the egg yolks with a bit of the warm saffron stock (to keep the eggs from scrambling.) Meanwhile, cook the pasta according to the package directions. Toss the egg mixture, bacon sauce and noodles vigorously until well combined. Add the cheese and toss again. 

I had some green beans from the market so I quickly blanched them in the hot pasta water, before cooking the pasta. Then I tossed them with some homemade Dijon vinaigrette dressing I had in the fridge and served at room temperature. It's the simple things really - delish!

Enjoy!

This recipe was adapted from My Year In Meals by Rachael Ray.