Ahh, pasta carbonara: egg, parmesan, and.... jerky? Why not?! We threw our incredible Cardamom-Clove Jerky into a classic carbonara recipe and struck gold.
Serves 2-4
- Ingredients -
1 cup flour
2 eggs
1/2 cup curly parsley
2 tablespoons garlic powder
1 teaspoon coarse ground pepper
1/2 cup parmesan
1 tablespoon butter
a couple pieces of
Cardamom-Clove Jerky, crumbled
- Tools -
Roma 3-in-1 Grater
Roma Pasta Machine
Use the
Roma Grater to mince the parsley.
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| The Roma Grater minced this parsley in seconds |
In a large bowl, make a large mound of the flour and dig a well into its center. Break one egg into the well and sprinkle the parsley, pepper, and garlic over the mound. Use a fork to scramble the egg, then mash the flour and other ingredients into the liquid center until you have a uniform dough.
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| flour, egg, garlic, parsley, and black pepper |
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| Our garlic-parsley pasta dough before resting |
Cover the dough with plastic wrap or place it in a ziploc and let it rest 30 minutes.
Use your
Roma Pasta Machine to roll out your garlic-parsley pasta dough, then cut the noodles with the cutting attachment of your choice.
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| Look at our beautiful garlic-parsley noodles! |
Put a pot of water on to boil. Boil noodles 3-5 minutes, until soft.
While the noodles boil, use your
Roma Grater to grate your parmesan. Scramble the remaining egg. Once the noodles are cooked, immediately toss them in the egg & butter while hot (the hot noodles will cook the raw egg without denaturing the proteins), then stir in the parmesan. Toss with Cardamom-Clove Jerky and serve immediately, with a little extra parm sprinkled on top.
