Fullblood Wagyu Beef Bacon Carbonara
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Remove the Fullblood Wagyu beef bacon from the freezer, and place it into the refrigerator 24 hours before making this recipe.
PREPARING THE POT FOR COOKING THE PASTA
Start boiling a large pot of water for the pasta.
Add the 3 tablespoons of kosher salt to the water.
PREPARING THE BACON, SHALLOT, AND GARLIC
Heat a Dutch oven on medium-high heat with 2 tablespoons olive oil.
In the Dutch oven, cook the bacon until rendered and crispy on the edges.
Add in the minced shallots and minced garlic. Cook them with the bacon for an additional 2 minutes.
Remove the bacon, shallots, garlic, and fat from the Dutch oven. Reserve all ingredients.
PREPARING THE EGG MIXTURE
Mix together the three eggs, five egg yolks, and cheeses (parmesan and romano) in a small bowl.
Mix until there are no streaks and all ingredients are combined.
PREPARING THE CARBONARA
Once the water is boiling in the large pot (that you prepared earlier), place the pasta in the pot and cook it for 8 minutes.
Reserve 1 cup of the water from the pot that the pasta was cooked in.
Place the water in the Dutch oven pot (that the bacon was previously cooked in).
Heat the Dutch oven pot on medium-high heat.
Drain the cooked pasta, and add it to the Dutch oven.
Toss to coat for 2 minutes, while stirring constantly.
Turn the heat down to low. Slowly add the egg mixture to the Dutch oven, while stirring constantly.
Once all of the egg mixture is combined/added, fold in the cooked bacon, shallots, garlic, and bacon fat.
Season to taste with Kosher salt and freshly ground black pepper.
Garnish with grated parmesan, and serve immediately.
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