CLASSIC BACON CARBONARA

Classic Bacon Carbonara

10

Minutes Prep Time

20

Minutes Cook Time

2-3

Servings

INGREDIENTS

• coarse salt

• ½ lb linguine

• 3-4 garlic cloves (finely minced)

• 100 g diced prosciutto or Thick Cut bacon

• 1 egg

• 4 egg yolks

• ½ cup (30g) freshly grated Parmesan cheese (double if only using one type of cheese)

• ½ cup (30g) freshly grated Pecorino cheese

• ½ cup pasta water

  Garnish:

• 1 Tbsp freshly grated Parmesan cheese

• Olive oil

• 1 Tbsp chopped parsley
  

INSTRUCTIONS

1. Add prosciutto or bacon to a cold skillet. Place on medium heat. Starting with a cold pan helps render out the fat and creates a crispier prosciutto. Sauté until some fat has rendered, then add minced garlic. Stir occasionally.

2. Add water and a liberal amount of salt to a large pot for linguine. Place on the stove and bring to a boil. Place linguine in the boiling water and cook until al dente - according to package directions.

3. In a medium mixing bowl, whisk together the egg and egg yolks. Combine with freshly grated cheeses

4. Scoop out ½ cup pasta water and temper the egg and cheese mixture by slowly whisking it into your bowl.

5. Using tongs, scoop out pasta and add to prosciutto and garlic pan. Stir, scraping up the browning (fond) at the bottom of the pan. Never throw out your pasta water, it will be used later to lighten up the sauce

6. Turn off stove heat and slowly add in egg mixture while constantly stirring. If it gets too thick, you can add more pasta water a few tablespoons at a time. The consistency should be thick enough that when you swipe the bottom of the pan with your wooden spatula the sauce only slowly starts to fill back in. Be sure you have turned off the stovetop and continue stirring, or the eggs may begin to scramble.

Season with salt and pepper to taste. Plate and garnish with chopped parsley, a drizzle of olive oil, and grated Parmesan as desired. Enjoy!

BACON WRAP CHEESE (TOUCHDOWN) BOMBS

Bacon Wrap Cheese (Touchdown) Bombs

15

Minutes Prep Time

15

Minutes Cook Time

10

Servings

The combination of biscuits, cheese, and bacon make for a great tailgate food and anytime snack. Cooking with natural gas provides precise temperature control and is essential in this recipe to have the oil temperature exactly as it states - without precise temperature, you could have bombs that are crispy on the outside and not cooked on the inside.

INGREDIENTS

1 can biscuits

6 oz. mozzarella cheese in brick, cut into 10 cubes

5 slices of bacon cut in half

3 Tablespoons butter melted

2 cloves garlic grated

Marinara sauce/Garlic Butter (for dipping)

toothpicks

INSTRUCTION

1. Mix melted butter with garlic. Set aside.

2. Open biscuits and place on cutting board.

3. Gently flatten biscuit. Do not make it too thin or the cheese will escape during frying.

4. Brush the side up of a biscuit with garlic butter. Place one cube of cheese in the middle and close the sides, pinching the seam. Roll a few times in your hands. Place on a plate.

5. Repeat with each biscuit.

6. Wrap each biscuit in one half of a bacon slice, securing it with a toothpick. Place back on the plate. Repeat with each biscuit.

7. In a skillet, preheat canola or vegetable oil to 350 degrees F. Not hotter. Any hotter and biscuits will be raw inside, while everything else will be crispy.

8. Fry each biscuit, about 1,5 to 2 minutes on each side OR until the side is crispy brown.

9. Place fried cheese bombs on a paper towel lined plate to drain the excess oil.

10. Serve warm with a side of garlic butter or marinara sauce for dipping.