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.
- Mince the parsley.
- 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.
- Cover the dough with plastic wrap or place it in a ziploc and let it rest 30 minutes.
- 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.
- Put a pot of water on to boil. Boil noodles 3-5 minutes, until soft.
- 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.
