Pastured Jowl Bacon Carbonara

Silky pasta carbonara made with rich pastured jowl bacon (guanciale-style), egg, and pecorino.

Ingredients

1
Cook the spaghetti in salted water; reserve a cup of the water.
2
Meanwhile, render the jowl bacon in a dry skillet until crisp; turn off the heat.
3
Whisk the eggs, cheese, and pepper together.
4
Toss the hot pasta into the skillet, then the egg mixture off the heat, loosening with pasta water until glossy.

Farm tip: Add the egg off the heat and use the pasta water — that's how carbonara stays creamy instead of scrambling.

Serving suggestion: Finish with extra pecorino and black pepper.

Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.

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