This is a recipe based heavily on a classic Pasta Carbonara, but with a few twists on the way. Pasta Carbonara is a classic creamy pasta dish that it pays to learn for yourself. The dish is usually made with spaghetti, linguini, bucatini, and other long shapes that absorb sauce nicely. We gave the carbonara treatment to our Casarecce pasta shape for the same reason, the twisting folds in Casarecce pick up the thin, creamy sauce nicely and are not as overwhelming to the other ingredients as its longer counterparts.
As an ingredient popular in the southern parts of Italy, Casarecce or Cassareccia is a heartier, 'folded' pasta. It's thick, twisting texture lends itself to pestos nicely and it is traditionally used with Mediterranean ingredients. We've been making Casarecce for a while now and we love the strange, twisting, sometimes unpredictable shapes that can extrude. This shape can take a little longer to cook than other shapes, so make sure to test the texture of your pasta before straining. Whatever shape you choose to pair with this recipe, the fresh, creamy, and salty flavors will wow at any dinner.
16 oz Casarecce Pasta
6 strips Thick Cut Bacon - cut in 1/4 inch pieces
3 Cloves Garlic - chopped
2.5 oz Mushrooms, - chopped
1/4 cup Green Onions - chopped
3 Large Egg Yolks
1 Large Egg
1 Cup Grated Parmesan
1 tsp Black Pepper - Coursely ground
Salt to taste
1. To make the pasta, heat a heavily salted pot of water to boil. Cook the pasta for 9-10 minutes, or until al dente. Strain, setting about 1 cup of pasta water aside.
2. Meanwhile, whisk together egg yolks, egg, parmesan, and black pepper.
3. Heat a pot or a skillet with high sides to medium heat. Add bacon and cook until golden brown. Add Garlic to the bacon fat and cook until fragrant. Add Mushroom and green onions, cook till slightly wilted. Add pasta, and a small amount of pasta water to the pot, allowing a slow simmer.
4. Add a small amount of pasta water to the egg mixture and whisk. This is to heat it slightly so it does not cook to quickly when tossed into the pasta.
5. Stirring your pasta mixture generously, pour in the egg and cheese mixture, and continue stirring. Add more pasta water as needed until the sauce is thick enough to lightly coat your pasta.
6. Take it off the heat immediately at this point, or the sauce will thicken too much. Serve immediately with toppings of your choice. We enjoyed it with chili flakes and green onion tips, but extra black pepper and parmesan could be a more traditional route. Enjoy!