2000s Recipes + Menus
Farfalline Pasta Carbonara
Serves6
- Active Time:20 min
- Start to Finish:30 min
DUSKIE ESTES AND JOHN STEWART, ZAZU RESTAURANT & FARM, SANTA ROSA
October 2007
Tiny bow-tie pasta takes this supreme comfort dish into another realm—it's kind of like fancy macaroni and cheese with bacon, and what could be better than that? At Zazu, the bacon is house-made and the eggs in the pasta and sauce come from their own hens. To stay true to that ideal, you might want to track down some local eggs and artisanal bacon when you make this dish at home.
- 6 slices good-quality bacon (5 oz)
- 1 lb farfalline (small bow-tie pasta)
- 1 (10-oz) package frozen peas (not thawed; 2 cups)
- 4 large eggs (preferably organic)
- 1 cup grated Parmigiano-Reggiano plus additional for sprinkling
- 1/2 teaspoon kosher salt
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Cut bacon crosswise into 1/4-inch-wide strips and cook in a large heavy skillet over medium heat, stirring occasionally, until crisp. Remove from heat.
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Cook farfalline in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) according to package directions, stirring in peas 4 minutes before pasta is al dente.
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Meanwhile, whisk together eggs, cheese, kosher salt, and 1 teaspoon pepper in a large bowl.
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Reserve 1 cup pasta-cooking water, then drain. Add pasta to eggs along with 1/2 cup reserved cooking water and bacon with drippings, tossing to combine. Add more cooking water to moisten if necessary. Season with salt and pepper.
Cooks' note: The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
- Keywords
- duskie estes,
- john stewart,
- pork,
- italian,
- web-exclusive recipes
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