Spaghetti carbonara made with farmer direct produce is the tastiest meal you’ll make with just five core ingredients.
But this one was exceptional because I used Greenvale Farm’s jowl bacon which has a smoky umami quality and a dense grain making only a fraction of the usual amount of bacon necessary to fill the dish with a heady flavour and smell.
They say Carbonara is a Roman dish named for a political group the Carbonieri. Traditionally guanciale - cheek and jowl bacon is used.
So for two of us I chopped up three pieces of the bacon and added a few tiny cubes of smoked trotter meat and cooked them in a cast iron skillet over low heat. It is important to use the bacon fat as it is where much of the flavour is. I find it is also fundamental to the chemistry and doesn’t make the dish at all oily if the technique is done correctly.
When the bacon was browned and the pan oily, half an onion, finely diced, was added. This takes up some of the fat. When the onion was softened I deglazed the pan with the starchy water used to cook the spaghetti.
I added the cooked spaghetti to the skillet and stirred in a couple of tablespoons of densely silky Schulz Organic cream and two more spoons of starchy water to coat the strands.
Once incorporated and still on low heat I poured in three fresh, heavy farmers market eggs that had been beaten in a small jug before adding. I raised the heat slightly and kept moving the pasta until it was coated with cooked egg. Then it was seasoned with white pepper. Salt wasn’t necessary as there was sufficient in the bacon cure.
This gorgeous pasta dish didn’t need parmesan - that would have been overkill to a perfectly balanced dish. Garnished with parsley and dill, second helpings beckoned and were irresistible. Mr Sticki had four helpings.