• Friedrich's Market

Creamy Carbonara


Carbonara is an Italian pasta dish that can be made with spaghetti, fettuccine, rigatoni or bucatini. The main ingredients in it are cheese, bacon, eggs and black pepper. It’s a simple dish, and I think that this simplicity is what makes this dish a star. * Locally sourced: Paradise Meat, Raymond’s Egg Farm, Lettuce Dream


WEEKEND MEAL BOX #30 READY IN: 30 mins SERVES: 4 Calories: 721

1lb spaghetti uncooked

7-8 oz smoked bacon ends *

2 cups half and half*

2 large egg yolks*

1½ cups parmesan cheese

Seasoning container: 1¼ tsp black pepper, ½ tsp salt, 1 tsp oregano*

Salt for pasta water


Carbonara Instructions

  1. Bring a large pot of well salted water to a rolling boil over high heat. It should "taste like the ocean" – Chef Karr; and you want lots of room for the pasta to bounce around. Add the pasta and cook for 9 minutes (al dente). Stir it the first minute or two to keep it from sticking to the bottom. Drain and set aside.

  2. Cut the bacon ends into smaller pieces. Add the bacon pieces to a large skillet and sauté over medium-low heat until crisp, about 8 minutes. Transfer the bacon to a bowl using a slotted spoon. Remove and save the bacon fat in a heat safe container, cool and store in the fridge for delicious cooking.

  3. Separate the eggs into a small cup, you only need the yolks, and stir with a fork.

  4. Add the half and half to the skillet and bring to a simmer over medium heat (not to high on the heat). This part is timing, pour slow and whisk fast. Begin to drizzle the egg yolks into the sauce while whisking quickly. (Congratulations you just made the base for custard!) Save some cheese for garnish and whisk in the remainder of Parmesan cheese. Stir in the seasoning container with black pepper, salt and oregano.

  5. Add the cooked spaghetti and bacon to the sauce and toss well to combine.

  6. Garnish with more parmesan cheese if desired and serve immediately.

Gluten Free Alternative: Zucchini

The best way to get the crispiest, most al dente zucchini noodles? Keep them raw. Yep, that means no cooking whatsoever. Spiralize, shred or julienne, mix with your favorite ingredients and serve. If your zucchini is room temperature, simply mixing the noodles with a hot sauce, like a carbonara, also warms the noodles. So you’ve cooked without cooking! Isn’t that the best? And that’s why raw always wins as my favorite “cooking” method.

Caesar Salad

1 head of hydroponic salanova lettuce*

2 tbsp. of parmesan cheese

3.5 oz ceaser salad dressing

1/4 cup of croutons

Assembly is a small step in success to the ultimate Caesar salad. Break the root-ball off and place lettuce in a large bowl. Toss with the dressing first, and then add the croutons and toss again. Plate and add some grated parmesan for both garnish and seasoning — Parmesan is salty. Serve the salad as soon as possible after assembly. ENJOY!

COOK IT SNAP IT #friedrichsmarket

#cheese #WeekendMealBox #glutenfree

Store Hours

Tuesday - Friday   10 am - 7 pm

Saturday             10 am - 4 pm

Sundays              Closed

Mondays             Closed
 

1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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