Eating House’s Pasta Carbonara - Biscayne Times

Name: Eating House’s Pasta Carbonara - Biscayne Times
Ingredients: 1 tablespoon bacon fat (reserved from cooked bacon); 8 ounces applewood smoked bacon, cooked and diced into 1/2″ pieces; 1 tablespoon black pepper; 16 ounces heavy cream; 1 cup grated Parmigiano-Reggiano; 21 ounces fresh bucatini; 4 tablespoons black truffle salsa (widely available at Marky’s Gourmet, Whole Foods and Publix, as well as online.); Salt to taste; 4 pasteurized egg yolks; 1/2 cup panko breadcrumbs, toasted for 20-25 minutes at 300° F

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Welcome to another tasty edition of Chefs Share! Each month, we share a home chef-friendly recipe from one of Miami’s culinary stars. If you’ve never worked in a professional kitchen before,...

Keywords

Chefs Share
Home chef-friendly recipe
Miami
Culinary stars
professional kitchen
Giorgio Rapicavoli
Eating House
Argentina
Italian heritage
Food Network
Chopped
Pasta carbonara
Irene Moore
Parmigiano-Reggiano
Biscayne Times Contributor

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Ingredients

1 tablespoon bacon fat (reserved from cooked bacon)
8 ounces applewood smoked bacon, cooked and diced into 1/2″ pieces
1 tablespoon black pepper
16 ounces heavy cream
1 cup grated Parmigiano-Reggiano
21 ounces fresh bucatini
4 tablespoons black truffle salsa (widely available at Marky’s Gourmet, Whole Foods and Publix, as well as online.)
Salt to taste
4 pasteurized egg yolks
1/2 cup panko breadcrumbs, toasted for 20-25 minutes at 300° F