Simple, quality, and fresh ingredients can make a stunning classic meal. We are going to transform bacon and eggs into Chilebrown's Carbonara. A simple manipulation of flour, eggs, olive oil, and a pinch of salt will magically become pasta. Some of the best bacon from Yolo county will be combined with Parmesan cheese, cream and more fresh egg to coat this toothy pasta. Ms. Goofy's sister gifted us 4 dozen fresh eggs. We gave away half and still have enough eggs for a gaggle of noobs. (I have no idea what a noob is). Let's start with the back story of the bacon.
John Bledsoe is a pig farmer from Woodland California. He raises a Duroc hybrid breed of pig. He uses no antibiotics or growth hormones on these porcine creatures. We met John at the Sunday Sacramento Farmers market. He sells various cuts of meat and also a bacon. John is a passionate farmer that took pride in talking to me about his products. He takes his pork bellies to Prime Smoked Meats in Oakland California for curing. We know Prime Smoked Meats and they turn out quality products. John said he would provide me some bellies for future bacon making. Oh boy!!
Flour from 'Moores Flour Mill' (Redding California) is going to grab the oil, salt and eggs together. McEvoy is an extra virgin olive oil that is top shelf nectar extracted from the humble olive. Four eggs broken into a volcano of flour was topped with a splash of oil and pinch of sea salt. Knead mixture until your arms are burnin. Cut into desired shapes. I told you this was easy.
Cook the noodles in some boiling salted water. When done drain and toss with a handful of Parmesan cheese, two raw egg yolks and a splash of cream Season with Salt and Pepper. Quality ingredients will win the 'Gold Medal' . It is time to hit the couch and watch some curling.
Bledsoe Meat: (530) 666-1349
This looks fabulous. I've got to make home made noodles soon! My mom used to make them all the time, my friend Vickie just made them and blogged about it and now you! You're a bad influence in a good sort of way. :-)
Kudos on making your own pasta! I admit I've tried that only once... I just don't have the time for the most part. The rest of the time I'm just too lazy ~
Normally when I make carbonara with bacon instead of pancetta, it is because it was a necessary substitution and a step down from the pancetta. In your case with this home grown bacon? It's an upgrade! Great job and excellent use of local products!
Not too shabby there Hoss!
My pasta roller got the big give away because it was being neglected here. Now I miss it.
Post a Comment