Fusilli Carbonara

RH Staff

Yield: 12 servings.

36 TysonÆ Natural Hickory Smoked Home-Style Bacon, gas-flushed, fresh, 10-14 slices, flat pack, 15-lb.
1/2 cup butter, unsalted
3 cups Roma tomatoes, medium dice
4 Tbsp. garlic, fresh, minced
3 cups Parmesan cheese, grated
3 qt. heavy cream
3 gallons fusilli pasta, cooked al dente
24 whole eggs
4 Tbsp. Italian parsley, fresh
2 tsp. kosher salt
2 tsp. black peppercorns, ground
72 asparagus tips
3/4 cup Parmesan cheese, shaved
12 Italian parsley sprigs, fresh

On clean cutting surface, julienne 24 slices of bacon on a deep bias (diagonal), 3” long by 1/4” wide. Fry in deep-fat fryer or place in preheated 400°F oven and cook to crispy, rich brown color. Reserve. Chop the remaining 12 slices into 1/2” pieces.

Place in preheated large rondeau or tilt skillet with butter. Allow butter to melt and bacon to render before proceeding.

Add tomatoes and garlic to heated bacon and butter fat. Sautè for 1 minute. Add Parmesan and cream. Bring to boil and sautè for 1 minute after boil is reached. Add pasta and toss to coat with sauce.

Remove pan from flame and allow to rest for 1 minute before proceeding.

Add eggs and parsley to pan and stir to thoroughly incorporate eggs. Heated pasta should temper eggs and emulsify sauce. If eggs begin to look scrambled, pan was too hot and dish will not have desired texture. Season pasta to taste with salt and pepper. Reserve hot for plating.

To Assemble Single Serving: In the well of heated plate or large bowl, place asparagus tips in groups of two at 12, 4 and 8 o'clock. Using slotted spoon, place hot pasta over asparagus, being careful to let tips of asparagus show.

Top pasta with (in order) Parmesan, julienned bacon strips from step one and parsley sprig. Spritz plate with coarse salt and freshly ground black peppercorns. Serve immediately.

Photo Credit: Tyson Foods, Inc.