Wild Idea Buffalo Recipe of the Week - BUFFALO CARBONARA

This week's Wild Idea Buffalo Recipe of the Week is - BUFFALO CARBONARA. Made using Wild Idea Buffalo - Uncured Smoked Buffalo Bacon, which happens to be one of the "Monthly Specials" at Wild Idea Buffalo. You can find this recipe and purchase the SMOKED BUFFALO BACON along with all the Wild Idea Products at the Wild Idea Buffalo website. Below is a link and info on the SMOKED BUFFALO BACON along with this week's recipe BUFFALO CARBONARA.   So Enjoy and Eat Healthy in 2018!  https://wildideabuffalo.com/

SMOKED BUFFALO BACON

Bacon lovers, this is for you! Our Wild Idea Buffalo Bacon is a staff favorite and a customer favorite. It is 100% grass-fed, *nitrite free, and has a hint of sweetness for full bacon flavor. No need to deny your love of bacon any longer with Wild Idea Buffalo Bacon!

10 oz. package.

Ingredients:   100% Grass-fed Buffalo, organic sea salt, maple syrup, brown sugar, veg stable [ celery powder, sea salt, silicon dioxide (anti-caking)]

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/frontpage/products/10-oz-uncured-smoked-buffalo-bacon


BUFFALO CARBONARA

BUFFALO CARBONARA
This dish can often be overwhelmed with garlic and the fatty smokiness of traditional bacon. I have held a light hand on the garlic and the lean, meaty flavor of the Bison Bacon will compliment this dish instead of overpower. A perfect dish for springtime celebrations or casual dinners! (Serves 4)

Ingredients:

Wild Idea Buffalo 10 oz. Uncured Smoked Buffalo Bacon, chopped
1 tablespoon olive oil
2 cloves garlic, minced
2 eggs + 1 yolk, room temperature
½ lemon, juiced & warmed
1½ to 2 cups Parmesan or Pecorino Romano, grated
1 teaspoon black pepper +
1 pound spaghetti, cooked al dente
1 to 2 cups reserved pasta water
*optional: asparagus tips or frozen peas, cooked al dente
salt to taste

Preparation:

1)   Prepare pasta al dente, reserving 2 cups pasta liquid. Rinse pasta and allow to drain.
2)   In heavy, large sauté pan over medium high heat, heat oil. Add bacon and brown until crispy, tossing occasionally about 5minutes. Add garlic to bacon a couple of minutes before bacon is done.
3)   Remove bacon/garlic from pan and set aside.
4)   Place the two eggs in their shell in a cup of boiling water that is removed from heat source. Allow

eggs to rest in water for one minute. Remove eggs and crack into blender along with other egg yolk. Coddled eggs may be a little cloudy, which is ok. Whip eggs in blender.
5)   Add the warmed lemon juice and 1½ cups grated cheese and pepper to blender and pulse. Add more cheese if desired.
6)   In sauté pan that bacon was browned in add 1 cup of the reserved pasta water and bring to a boil.  Add pasta to the water and cover for 1 minute or until pasta is hot.  Check pasta occasionally, adding more water if needed. Toss pasta gently. Remove pan from heat and drain excess water from pan.
7)   Drizzle egg and cheese mixture over hot pasta tossing as you drizzle. Add bacon and hot vegetables and toss again.
8)   Season to taste and garnish with shaved Parmesan or Pecorino.
https://wildideabuffalo.com/blogs/recipes/54915329-buffalo-carbonara