Pasta Carbonara with Cardamom-Clove Jerky

Ingredients

Serves 2-4

• 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

Add a couple pieces of Cardamom-Clove Jerky, crumbled

Directions

Ahh, pasta carbonara: egg, parmesan, and.... jerky? Why not?! We threw our incredible Cardamom-Clove Jerky into a classic carbonara recipe and struck gold.

1. Use the Weston Grater or a knife to mince the parsley.
2. 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.
3. Cover the dough with plastic wrap or place it in a ziploc and let it rest 30 minutes.
4. Use your pasta machine to roll out your garlic-parsley pasta dough, then cut the noodles with the cutting attachment of your choice. Alternatively, roll out the dough with a rolling pin and slice by hand to desired width.
5. Put a pot of water on to boil. Boil noodles 3-5 minutes, until soft.
6. While the noodles boil, grate your parmesan cheese. Whisk 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.