Trey Cioccia / The Farm House
Carbonara is an Italian dish from Rome, made with spaghetti, pecorino, pancetta, black pepper, and egg. "We have incorporated our Southern ingredients to kick it up our way," Trey says.
Ingredients:
3 cups fresh pasta (Anything you prefer. We use fresh cavatelli but dry pasta is just as good; just reduce to 2.5 cups of cooked pasta.)
2 T minced garlic
1 C fresh peas (frozen is fine)
1 C asparagus cut at a bias
3/4 C diced bacon
Zest of one lemon
2 cups shitake mushrooms (you can sub your favorite mushroom)
7 mint leafs chiffinade (stack leafs, roll up and slice)
1/4 c of reserved pasta water
Salt to taste
5 egg yolks
Cracked pepper 2T
1.25 cups aged cheddar
2 T olive oil
Steps:
In a large sauté pan on medium heat, add olive oil and bacon and render.
Next, add the peas, asparagus and shitakes and sweat for 1 minute and then add garlic and sweat.
Add pasta and then add pasta water and reduce by 25% and season with salt and pepper.
Add 1/2 the cheese and sauté until incorporated.
Have a mixing bowl ready and pour the contents of the sauté pan into the bowl and then add the egg yolks (the heat from the pasta will cook the yolks which makes this dish a carbonara).
Next add the mint and lemon.
Toss until a creamy sauce is formed and then move to your serving dish.
Garnish with remaining cheese and serve.
# # #
