Buckboard Carbonara

[Hamdrew]

Cut buckboard into strips:

Put into a cold skillet and turn it on for the most crispness possible. Fill up and salt pasta water (i used MSG and No-Salt as I find they flavor it a little more)

Get the eggs ready, at least 1 yolk per serving, 1 egg white per 4 servings. Grate your parm or pecorino (personally I love using asiago), or just use a jar. It should be thick enough to stay on a fork/knife at pretty much any angle other than straight up & down.

Get a cup/pitcher and dip it into the pasta pot, saving 1c+ water.

Drain the pasta, toss in the skillet, and drizzle both water and the egg mixture in. Toss to coat.

And that's all she wrote. Super quick, super filling yet pretty light compared to cream or tomato pastas.

 

[SmokinEdge]

Looks good to me bud. I’d tear up a plate.

 

[chef jimmyj]

Nice job! Bacon, Eggs, Cheese and Pasta, a great combination of flavors. Buck Board looks like a good choice.
I will also add Bacon to Alfredo too. Good flavor and more forgiving with the 2 Pounds of pasta needed to feed my crew...JJ

 

[forktender]

Damn, that looks killer!!!

" super quick, super filling yet pretty light compared to cream or tomato pastas. "

This is the first time I have ever heard "pretty light" used in a carbonara description.

 

[BrianGSDTexoma]

Mmm.

 

[HalfSmoked]

Nice job a sure stick to the ribs meal.

Warren

 

[smokerjim]

looks like a tasty meal

 

[browneyesvictim]

Man-o-man! All these high carb posts lately are killing me. This one is really getting to me the most! Looks fantastic!
I may try this with zoodles tonight!

 

[HalfSmoked]

Thanks for the like Ham it is appreciated.

Warren

 

[Hamdrew]

Man-o-man! All these high carb posts lately are killing me. This one is really getting to me the most! Looks fantastic!
I may try this with zoodles tonight!

I bet that'd be great, we used to serve a zuch pasta with prosciutto, peas, and cherry tomatoes.

As for being "light", I just mean on the palate, LOL. At least compared to something like an even more bastardized heavy bacon alfredo, full of heavy cream, extra bacon grease (which TBH i wish I'd added) and parm.

 

[Displaced Texan]

I love carbonara and that looks great. I'm on a 3 day trip and had lunch in San Juan yesterday and ordered carbonara.

 

[Hamdrew]

I love carbonara and that looks great. I'm on a 3 day trip and had lunch in San Juan yesterday and ordered carbonara.

Thanks! (to you and again to everyone else). I do wish I'd have had asiago for it, but it was still really good with parm.

Forgot to add that I find it easiest to drizzle in the egg+cheese+pepper from a big spoon like that, vs. that yellow ramekin it got mixed in.

 

[Displaced Texan]

Thanks! (to you and again to everyone else). I do wish I'd have had asiago for it, but it was still really good with parm.

Forgot to add that I find it easiest to drizzle in the egg+cheese+pepper from a big spoon like that, vs. that yellow ramekin it got mixed in.

I have always used parmesan. I'm sure either is good.

 

[Hamdrew]

I have always used parmesan. I'm sure either is good.

Parm or pecorino is always great, asiago is just a lot "footier" and I for whatever reason like that funk it adds. I'm gonna try it with some kind of new (to me) hard cheese soon with as much buckboard as i have

 

[Displaced Texan]

Parm or pecorino is always great, asiago is just a lot "footier" and I for whatever reason like that funk it adds. I'm gonna try it with some kind of new (to me) hard cheese soon with as much buckboard as i have

Sounds good! Let us know how it is.