Pasta Carbonara
Best served with crusty French bread along side so you can enjoy every
last
drop of this delicious broth. Using farm raised mussels are an
ocean-friendly
and environmentally friendly way to enjoy this dish.
Ingredients:
1 lb. fettuccine
8 slices bacon, cut into 1-inch pieces*
3 large eggs, beaten to blend
2 cups Oikos Organic Greek Yogurt
1 cup grated parmesan cheese (about 3 ounces)
1/4 cup olive oil
2 garlic cloves, minced
2 1/2 8-ounce packages frozen artichoke hearts, thawed, quartered
1/4 cup chopped fresh parsley
1 tsp. dried crushed red pepper
1 tsp. freshly ground black pepper
1/2 tsp. salt
Directions:
Cook pasta according to package. Cook al dente. Drain, reserve 2 cups of pasta water. In a large fry pan cook bacon to a crisp. Remove bacon with a slotted spoon and place on paper towel.
Combine eggs, 1 cup of the pasta water, yogurt, and parmesan. Whisk together.
Add 1/4 cup of olive oil to bacon grease on medium heat. Add minced garlic and artichoke hearts. Sauté until garlic is cooked. Add pasta and stir until pasta is coated with oil. Slowly whisk egg mixture into pasta, adding more pasta water if needed.
Add parsley, red pepper, black pepper, and salt. Mix.
Place on serving platter and garnish with parsley leaves.
*Tip: Bacon is easier to slice if it is slightly frozen.
From our Oikos Organic kitchen.