Bacon for Dinner? Brilliant!

I love Carbonara.

Bacon. Yummm. With creamy egg yolk. On fresh house made semolina pasta. Triple yummm! And I’m a bit of a pepper fanatic as well. So quadruple yumm?!

Too often, to my mind, bacon is relegated to breakfast. Forced to live next to overcooked eggs and weak coffee. Or, even worse, laying limp and wilted in a soggy pool of syrup next to some overly doughy pancakes.

Carbonara is the perfect way to have bacon for dinner.

But carbonara is a tough one. Timing is important. The egg yolk can go from creamy to scrambled and rubbery in a second. No more yummm. Just yuk!

Recently I found a better way to make the sauce. Better flavor AND better chance of ending with a very smooth and creamy result.

Instead of just tossing the cooked pasta in hot bacon fat and whisking in the eggs, which can go either way fast, I stir some Creme Fraiche into the fried bacon and its fat, bring to a simmer, and off heat whisk in the egg yolks. This makes for a very creamy sauce with a great flavor (bacon, eggs AND Creme Fraiche?! Yikes), and best of all, the sauce can be held for a long time – I mean many many minutes, not hours – long enough that you don’t have to stress while plating and serving. And if the sauce does thickens too much, some pasta water can be added to thin it to the desired creamy constancy. Wow!

I toss the pasta in the warm sauce until it is well coated, and carefully twist it onto a warm plate in a volcano form. I keep some of the rendered bacon to sprinkle on top and around the sides of the plated pasta, and place a raw egg yolk on the top of the pasta. A sprinkle of parsley and black pepper, and a fantastic pasta is ready to go!

Eventually, I would like to add a spoon of caviar to the very top of the dish – but that is a refinement for the future.

The pasta I make is pure semolina flour and water. No eggs. For the wonderful nutty taste. I love it! Goes perfectly with the salty and creamy Carbonara flavors.

And what to drink with bacon, eggs, pepper and pasta?

I opted for a Pinot Noir.

But there are certainly many other choices.

So, bacon for dinner? Brilliant!


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