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Author Notes: Goat Cheese amps up the flavor in pasta carbonara studded with fresh parsley. —Early Morning Farm
- 1 pound pasta, preferably fresh, dried fettucine
- 1/2 pound thick-cut bacon
- 4 eggs
- 4 ounces goat cheese
- 1/2 cup chopped fresh parsley
- salt and pepper to taste
- Slice the bacon crosswise into lardons, then crisp in a large pot like a dutch oven. Remove the bacon from the pan, and pour off most of the bacon fat. A little bit left in the pan will add flavor to the pasta.
- Bring a large pot of salted water to a boil. If using Wide Awake Bakery Pasta, cook for 4 minutes. Otherwise cook pasta al dente and reserve 1/2 cup pasta cooking water before draining.
- While the pasta is cooking, lightly beat the eggs with the goat cheese until combined. Place the drained pasta in the pan you crisped the bacon in and toss vigorously with the egg and goat cheese mixture. Add a little pasta water if necessary and toss until the eggs thicken but don’t scramble. Mix in the bacon and parsley. Garnish with grated parmesan or crumbled goat cheese if desired.