Our back-bacon makes a fabulous substitute for pancetta in this Carbonara recipe, with it's meaty texture and unsmoked flavor, it perfectly compliments without overpowering this classic Italian dish. With a splash of your favorite stout and the savory taste of Spencer’s Back Bacon, this Carbonara creates a satisfying and rich meal.
- 6-8 Back Bacon Rashers, finely chopped
- 1 large Sweet Onion, chopped
- 3 Eggs
- 2 Egg Yolks
- 2 cups Sweet Grape Tomatoes
- 1 cup of your favorite Stout or other Dark Beer
- 1 cup Parmesan Cheese
- 1 lb Spaghetti
- Salt and Pepper to taste
Place chopped bacon in a large skillet and fry over medium high-heat, and then add chopped onions. Continue to cook until bacon is crisp.
While the bacon is cooking, boil spaghetti for 7 minutes until al dente, or longer for desired tenderness. After bacon is done, add beer and tomatoes to skillet with bacon. Reduce to a simmer. Wait until tomatoes pop. Add eggs to a large bowl and whisk.
Temper the eggs by adding a little of the hot beer mixture at a time to the eggs, whisking constantly until you’ve added all the beer and bacon mixture. Combine this with the pasta and Parmesan. Toss well to coat. The heat from the pasta will cook the eggs and melt the cheese.
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