Bacon Jam Carbonara With Burrata
Pasta carbonara is an Italian favorite, made from a very humble cast of characters: pancetta or guanciale (pork jowl), eggs, parmesan cheese, pasta, and the starchy pasta water. This version uses Bacon Jam. You can pick up a jar of Midwest Fresh Bacon Jam at Times Right in Vandalia, IL.
Pasta carbonara is an Italian favorite, made from a very humble cast of characters: pancetta or guanciale (pork jowl), eggs, parmesan cheese, pasta, and the starchy pasta water. This version uses Bacon Jam. You can pick up a jar of Midwest Fresh Bacon Jam at Times Right in Vandalia, IL.
- 3 eggs
- 2/3 cup grated or shaved parmesan
- Salt and pepper, to taste
- 3/4 lb. spaghetti (not quite a whole box)
- 6 slices of bacon, cut into small pieces
- 1 cup sweet onion, finely diced
- 1 TBSP tomato paste
- 2 garlic cloves, grated or minced
- 1 TBSP balsamic vinegar
- 1 TBSP brown sugar
- Burrata cheese, for serving
- Crushed chili flakes, for serving (optional but recommended)
- Beat EggsBeat the eggs in a medium bowl and add the parmesan. Season with 1 TSP salt and lots of freshly cracked black pepper. Set aside for now.
- Cook PastaCook the pasta according to package directions, and be sure to reserve 1 cup of the starchy cooking water before you drain it (this is really important).
- Make Bacon Jam - Skip If Using Premade Bacon Jam
In a large skillet, cook the bacon over med-high heat until nice and crispy. Transfer it to a paper towel-lined plate and leave 1 TBSP of the drippings behind in the pan (drain the rest). Reduce the heat to medium and add the onion. Cook until nice and tender; 6 to 8 minutes, stirring occasionally. Add the tomato paste, garlic, brown sugar, balsamic vinegar, and the bacon. Stir to combine and cook for about a minute so the garlic isn’t raw. Turn off the heat.
- Add Pasta And Egg MixtureAdd the hot pasta into the pan with the bacon jam mixture and, using tongs, toss to mix. Add some of the hot, bacony pasta mix to the bowl with the eggs (to temper them, increasing their temerpature). Then pour the egg/parm mixture into the pasta. Toss again (toss toss toss) to help a creamy sauce develop, and add in some of the reserved pasta water to help with that, if needed.
- ServeTaste, season with more salt/pepper as needed, and serve with some torn burrata pieces and a sprinkle of crushed chili flakes.
If you can not find barrata cheese, fresh mozzarella is the closest swap when it comes to flavor, although it lacks burrata’s creamy interior texture. Look for mozzarella balls packed in water or whey for the closest match.
