Pasta alla Carbonara

This recipe is based on the classic Italian dish, adjusted to Fair Shares ingredients, and is perfect served over a thin bed of chopped spinach, shoots, or arugula so it wilts the greens. Or toss the greens in just before serving.



1 pound fresh spaghetti or other fresh pasta
1/2 to 3/4 pound bacon, cut into 1-inch pieces*
1/4 cup dry white wine or vermouth
3 cloves garlic, minced
2 large or 3 small eggs
1 cup freshly grated Tomme or Cave-aged Gouda
2T. milk or cream
Freshly ground black pepper
Fresh parsley or other herb
Shoots, spinach or other greens, optional

In a pan large enough to add in the cooked pasta when it's done, start the bacon, cooking until crispy but not overly crunchy*. Put a large pan of water on to boil for the pasta. Once the bacon is crispy, stir in the wine and garlic and continue cooking to reduce for a few minutes, until there is a little liquid left to form a bacony sauce. Remove from heat.

In a bowl, beat together the eggs, cheese, milk or cream, and pepper, and set aside. Cook the pasta in boiling water for a few minutes, just until done--you want it al dente. Spaghetti and thin long noodles won't take as long to cook as some of the thicker, short noodles. When the pasta is done, remove approximately 1/2 cup of the pasta water before draining and save for later.
Put the bacon pan back on the heat* and add the drained pasta, tossing well to coat and to make sure it's heated through. Take the pan off the heat again and add the eggs and cheese mixture, quickly tossing everything to mix. Thin with a little of the pasta water, if necessary. Serve over or tossed with greens, if desired, and top the plates with a sprinkle of fresh herbs and little more grated cheese and black pepper.
*Note this delectable variation: rather than cooking bacon, break up and heat about 1/2 to 2/3 package of smoked salmon (it's quite flavorful and a whole package may be overkill, but you decide) at the point where you would add the pasta to the cooked bacon. Remember, the salmon is fully cooked, so you just want to heat it, not cook it to dry out. Proceed with recipe as directed.

Tip: Expand Your Green Horizons!

These two greens are in the chicory family, and add a sharp bitter character to salads, but mellow and sweeten up a bit when cooked. If you aren't a big fan of the bitter greens, I suggest cooking them to minimize the intensity. They are delicious braised slowly in a broth or caramelized with a high heat saute...Read more


We are very happy to have our products included in shares through Fair Shares.  The folks at Fair Shares have set-up a great distribution schedule that works with smaller scale local farmers taking into account weekly and seasonal limitations in harvesting. The staff at Fair Shares are easy to work with, being both friendly and professional.  They have been very straightforward about their needs and those that the share members represent. We look forward to growing with Fair Shares!

Bobbi Sandwisch, Live Springs Farm, Carrollton, IL 100% Grassfed Beef, Pasture-Raised Pork, Chicken, and Eggs