Seed to Sausage’s really good bacon is a great reason to make spaghetti carbonara
When Seed to Sausage gives you really good bacon … make spaghetti carbonara.
I have no hard evidence to back me up, but my feeling is that spaghetti carbonara is not as popular now as it was in, say, the 1980s. Which is just wrong, since we now have such better bacon to star in this simple, speedy and oh-so-satisfying dish.
Seed to Sausage, the artisanal charcuterie company based in Sharbot Lake, makes bacon as it was meant to be: with water extracted through the brining process, not injected in.
“We lose 42 per cent of the weight of our pork when we make it into bacon,” says Mike McKenzie, the owner of Seed to Sausage. “That’s opposed to adding as much as 80 per cent in water weight.”
Good news for us, but bad news for McKenzie, is that he has an oversupply of his old-fashioned-hickory-smoked and molasses-and-cracked-black-pepper bacon just now, so you can bring home the (really good) bacon at reduced prices from stores such as McKeen’s Metro in the Glebe and The Piggy Market in Westboro (for a complete list of Seed to Sausage retailers, see seedtosausage.ca).
This recipe, from Great Food Fast, from Martha Stewart Living, may infuriate purists since it includes a bit of cream. Cream isn’t necessary, but it makes it more likely that your noodles will be silkily coated, not globbed with little lumps of scrambled eggs. (But even if it does turn out a bit lumpy, it still tastes good; how can you miss with crispy bacon, good Parmesan and pasta?)
For step-by-step photos and a printable PDF of this recipe, see ottawacitizen.com/ottawadish.
Makes: 4 servings
Preparation time: 30 minutes
8 slices bacon, cut in 1-inch (2.5-cm) pieces
Coarse salt and fresh ground pepper
1 lb (450 g) spaghetti
3 large eggs
¾ cup (175 mL) grated Parmesan cheese, plus more for servings
½ cup (125 mL) half-and-half cream
1. Set a large pot of water to boil for the pasta. In a large skillet, cook the bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
2. Salt the boiling water generously; add the pasta and cook until al dente according to the package instructions.
3. Meanwhile, in a large bowl, whisk together the eggs, Parmesan, and half-and-half. Set aside.
4. Drain the pasta, leaving some water clinging to it. Working quickly, add the hot pasta to the egg mixture. Add the bacon; season with salt and pepper (lots of freshly ground black pepper), and toss all to combine (the heat from the pasta will cook the eggs). Serve immediately, sprinkled with additional Parmesan cheese.