Orecchiette Carbonara

Orecchiette Carbonara
Recipe type: entrees
  • 6 strips Applewood smoked bacon - diced
  • 1 tablespoon fresh chopped garlic
  • ½ teaspoon granulated garlic
  • 2 teaspoons extra virgin olive oil
  • 1 fresh egg
  • 2 tablespoons Romano
  • 2 ounces heavy cream
  • 9 ounces orecchiette pasta
  • Pinch of salt
  • Pinch of fresh ground black pepper
  • 1 ounce fresh mushrooms
  • 1 ounce carrots, diced fine
  • 1 ounce peas
  • 2 ounces cream sherry
  1. Saute diced bacon, garlic and olive oil in a pan until slightly browned.
  2. In a separate mixing bowl, whisk egg, Romano, cream, salt and pepper.
  3. Set aside.
  4. Heat pasta in boiling water then drain thoroughly.
  5. Add pasta into egg mixture bowl and toss thoroughly.
  6. Return pan with bacon to the heat for about a minute.
  7. Add mushrooms, peas and carrots, then saute until warm.
  8. Add sherry to deglaze.
  9. Ad pasta and egg mix to the pan, then toss to make sure eggs are cooked.
  10. Deglaze with pasta water as needed.
  11. Transfer to serving bowl and grind generous amount of black pepper over the top.