Carbone Vodka Pasta Recipe

Pasta Carbonara Recipe

Ingredients for the Traditional Pasta Carbonara

• 1 lb pasta
• 8 cups stock – made with 3 tbsp of Better Than Bouillon Roasted Chicken Base
• 1 tbsp extra virgin olive oil
• 1/2 pound bacon, sliced thin
• 6 cloves garlic, sliced thin
• 3/4 cup grated Romano cheese
• 3 large eggs plus 1 egg yolk
• 1 tbsp vodka
• salt and pepper to taste
• 2 tbsp of thinly sliced green onion for garnish
• 2 cups roasted broccoli (tossed with olive oil, salt, and pepper. Baked on a sheet tray for 25 min at 375)

Directions for the Carbone Spicy Pasta

1. In a large sauté pan over medium heat, heat the olive oil. Add the bacon and cook until almost crispy. Add the garlic and cook until the the bacon crisps and the garlic begins to brown. Add the vodka and stir thoroughly.
2. Remove from heat and pour off half of the fat (leave the rest).
3. Heat the chicken stock in a pot over a high flame. While it is heating, beat the eggs and cheese together in a large mixing bowl (yes, large…you will add the pasta later to this bowl).
4. When the stock is boiling, add the pasta and cook per the directions. While this is happening, mix the bacon garlic mix into the eggs (it should have cooled a bit by this point, you don't want it so hot that it cooks the eggs.
5. Strain the pasta, but save about a cup of the stock. Whisk about 1/2 of a cup of the hot stock into the egg mixture. Add the pasta and the roasted broccoli while mixing constantly. The goal here is to cook the egg with the heat of the pasta. We don't want to let it sit at this point because we don't want scrambled egg pasta, we want a creamy sauce.
6. Adjust the thickness of the sauce with the rest of the stock to your liking. Season with salt and pepper to taste.
7. Plate the pasta and top with thinly sliced green onion and grated romano cheese.

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Pasta Carbonara Recipe

Ingredients:

• 1 lb pasta
• 8 cups stock – made with 3 tbsp of Better Than Bouillon Roasted Chicken Base
• 1 tbsp olive oil
• 1/2 pound bacon, sliced thin
• 6 cloves garlic, sliced thin
• 3/4 cup grated Romano cheese
• 3 large eggs plus 1 egg yolk
• salt and pepper to taste
• 2 tbsp of thinly sliced green onion for garnish
• 2 cups roasted broccoli (tossed with olive oil, salt, and pepper. Baked on a sheet tray for 25 min at 375)

Directions:

1. In a large sauté pan over medium heat, heat the olive oil. Add the bacon and cook until almost crispy. Add the garlic and cook until the the bacon crisps and the garlic begins to brown.
2. Remove from heat and pour off half of the fat (leave the rest).
3. Heat the chicken stock in a pot over a high flame. While it is heating, beat the eggs and cheese together in a large mixing bowl (yes, large…you will add the pasta later to this bowl).
4. When the stock is boiling, add the pasta and cook per the directions. While this is happening, mix the bacon garlic mix into the eggs (it should have cooled a bit by this point, you don't want it so hot that it cooks the eggs.
5. Strain the pasta, but save about a cup of the stock. Whisk about 1/2 of a cup of the hot stock into the egg mixture. Add the pasta and the roasted broccoli while mixing constantly. The goal here is to cook the egg with the heat of the pasta. We don't want to let it sit at this point because we don't want scrambled egg pasta, we want a creamy sauce.
6. Adjust the thickness of the sauce with the rest of the stock to your liking. Season with salt and pepper to taste.
7. Plate the pasta and top with thinly sliced green onion and grated romano cheese.