Pasta Carbonara with Farm Eggs
Chef Matt Farley's classic dish at The Southern: Linguine in brown butter with bacon lardons, pine nuts, goat cheese and Willow Farm eggs. Recipe courtesy of The Southern via Edible Nashville.
- 4 ounces 1/4 pound linguine pasta
- 3 Tablespoons butter divided
- 2 strips Applewood smoked bacon (such as Nueske’s or other thick bacon) cut into lardons (matchstick cut, 1/4-inch pieces)
- 1 teaspoon chopped garlic
- Salt and coarse ground black pepper
- 3 Willow Farm eggs
- 2 ounces crumbled goat cheese
- 1 Tablespoon toasted pine nuts
- 3 Tablespoons chopped scallions
- Chives for garnish
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and cool.
In a large skillet set over medium heat, melt 2 Tablespoons of the butter. Sauté the bacon and garlic in the butter, allowing the butter to brown and the bacon to become crisp. Reduce the heat to very low. Add the pasta and season with salt and black pepper.
In a small bowl, beat 1 of the eggs lightly. Add it to the pasta and toss well. When the pasta is well coated, fold in the cheese, pine nuts and scallions. Remove from the heat.
To finish the pasta: Cook 2 eggs in the remaining 1 Tablespoon butter in a skillet, sunny side up and place on top of the dish. Garnish with chives.
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