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Bourbon Carbonara Whole Grain Trumpets

Bourbon Carbonara Whole Grain Trumpets

Carbonara is a classic Italian dish whose origin and ingredients are a topic of intense debate. Many purists argue that certain ingredients must be used in order to make an “authentic” Carbonara, but whether you follow those recipes or not, this is a savory, decadent, and comforting meal. Here, maple bacon and bourbon give Carbonara a mild, smoky sweetness that offsets the rich, savory flavors that traditionally define it. Paired with Sfoglini’s Whole Grain Trumpets, which have numerous ruffles and ridges perfect for catching the sauce and pieces of bacon. 

INGREDIENTS

MAKES FOUR SERVINGS

  • 8 ounces maple-flavored bacon, preferably thick-cut

  • 4 whole eggs
  • 4 egg yolks
  • 8 ounces freshly grated Pecorino cheese, plus more for serving
  • Freshly ground black pepper, to taste
  • 1 cup bourbon
  • 1 pound Sfoglini Whole Grain Trumpets

            DIRECTIONS

            Set a large pot of moderately salted water to boil for the pasta.

            Slice the bacon into 1/4” pieces and set in a large skillet. Turn the heat to medium low and let the bacon begin to cook slowly, stirring occasionally to break up the pieces. 

            Whisk the eggs and egg yolks together in a bowl, then stir in the Pecorino and black pepper.

            Once the bacon has cooked, remove it from the skillet and set aside. Leave 3 tablespoons of the rendered fat in the skillet, turn the heat to medium, and add the bourbon and begin to deglaze by scraping up the brown bits from the pan. Once almost all the liquid has evaporated, remove the pan from the heat. 

            Add the pasta to the pot of boiling water, keeping the water at a steady simmer and stirring the pasta occasionally. Cook the pasta until al dente. Reserve 1 cup of pasta water before straining. 

            Pour 1/2 cup of the reserved hot pasta water slowly into the egg/cheese mixture while stirring. 

            Add 1/4 cup of the reserved pasta water into the skillet with the bourbon and turn the heat to low. Transfer the pasta to the skillet. Add the egg/cheese mixture and half the bacon, and begin gently stirring and folding it over low heat to thoroughly coat the pasta with the sauce. The eggs and cheese should appear to liquefy at first, but as they’re gently stirred and kept over very low heat, they will thicken into a sauce. This will only take 1-2 minutes, depending on the heat of the stove. As soon as they begin to thicken, remove the skillet from the heat. 

            Gently fold the pasta to make sure the noodles are thoroughly coated with the sauce, transfer to a serving dish or individual plates, and serve immediately, topping with the remaining bacon and Pecorino.

            We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

            Chef's Note: For an alcohol-free version, this dish can be made without bourbon. Simply omit it and skip the deglazing step or use water or broth instead. Due to the salty flavor of the bacon and Pecorino, the pasta water does not need to be heavily salted. For a richer Carbonara, decrease the number of whole eggs in the recipe to three and increase the egg yolks to six.

            Pasta Swaps: This recipe would also work well with Sfoglini Vesuvio, Trumpets or Einkorn Macaroni.