When you stock your larder with good quality staples, you’re able to create some amazing, quick weeknight meals. We’re lucky to live in a part of the country with access to a year-round supply of pastured eggs, a wide assortment of local artisan-made cheeses, and some truly excellent dry pasta, all from local sources.
We’re also blessed to have good friends with amazing food-crafting skills. A case in point: Our friend Sean made his own house-cured guanciale, and generously gifted us with a chunk of the most delicious pork product we’ve tasted in recent memory.
Although Laura’s birthday dinner last Sunday could technically have been my Dark Days Challenge dinner for the week, I felt pretty happy knowing we’d be able to throw together an all-local meal, even though I’d missed the weekly farmer’s market during my Seattle trip. With Sean’s home-cured guanciale in our stash, along with a fresh dozen eggs from last week’s Soul Food Farm CSA delivery, we were only a few ingredients away from one of Cameron’s favorite simple suppers.
Two things set this pasta carbonara recipe apart from the usual. First, we added slivered green garlic as a garnish, an embellishment that’s sure to be frowned upon by carbonara purists, but one we’ll keep making as long as Knoll Farms keeps supplying our weekly fix. The second innovation is simple but revelatory: Separating the eggs and stirring the hot pasta with just the whites, then topping each serving with its own yolk to be stirred in at the table. This small trick lends the sauce a silky quality, and adds a little flair to the proceedings — just the trick for making a quick midweek supper worthy of an ingredient that took weeks to make.
Spaghetti alla Carbonara
– adapted from Molto Italiano
1-1/2 T extra virgin olive oil
4oz guanciale (or pancetta)
1/2 pound spaghetti
3/4 cup freshly grated Parmesan
2 large eggs, separated
1 green garlic, white and light green parts, sliced thin
freshly ground black pepper
In a large pot, bring 4 quarts of well-salted water to a boil. Meanwhile, cut the gianciale into flat pieces, then combine the olive oil and guanciale in a large skillet over medium heat. Cook until the guanciale has rendered its fat, and becomes juicy and lightly browned. Remove the guanciale to a plate; remove the pan from the heat and set aside, reserving the fat in the pan.
Cook the spaghetti in the boiling water until just al dente. Add a good spoonful of the pasta water to the pan with the guanciale fat; drain the pasta. Return the guanciale to the pan, then add the pasta. Turn the heat back to medium-high and shake/toss the pasta with the water, fat, and guanciale for about a minute. Remove the pan from the heat and add 1/2 cup of the cheese, the egg whites, and freshly ground black pepper to taste; toss until thoroughly mixed (the egg whites will cook from the heat of the pasta).
Divide the pasta into nest-like piles between two warmed pasta bowls. Gently slide an egg yolk into the middle of each nest, then season with more pepper, the rest of the cheese, and the green garlic. Serve immediately, allowing each diner to stir the yolk into their own serving.
Farmers and food artisans who created the ingredients for this week’s meal:
Guisto’s Vita-Grain, South San Francisco: sea salt
Bariani, Sacramento: olive oil
Hedonia, San Francisco: guanciale (from Prather pork jowls)
Eduardo’s, San Francisco: spaghetti
Spring Hill Cheese Company, Petaluma: dry Jack cheese
Soul Food Farm, Vacaville: eggs
Tairwa Knoll Farms, Brentwood: green garlic
exemptions: black pepper