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Fettuccine à la Carbonara
Prep Time: 5 minutes
Cook Time: 18 minutes
Smithfield Product: Smoked Jowl
- 8 ounces Smithfield Recipe Ready Smoked Jowl, chopped
- 3 tablespoons olive oil
- 2 teaspoons freshly ground black pepper
- 1 1/2 cups finely grated Parmesan cheese plus more for garnish
- 4 eggs, room temperature
- 1 pound fettuccine pasta
In a large pot, bring 6 quarts of salted water to a rolling boil.
Heat oil in a large skillet. Stir in smoked jowl and cook; stirring occasionally, until lightly browned (approximately 6 minutes). Stir in pepper and cook an additional 2 minutes. Remove from heat and transfer contents of skillet to a large mixing bowl. Allow to cool slightly.
Add fettuccine to the boiling water and cook until al dente (approximately 8–10 minutes). Drain pasta, reserving 1 cup of the pasta water.
Add the grated cheese and eggs to the slightly cooled browned smoked jowl. Using a wooden spoon, vigorously stir the mixture together until it becomes a thick sauce (mayonnaise consistency). Transfer the cooked pasta (still hot) to the bowl and toss it with the sauce. Add a little pasta water at a time until the sauce coats the noodles and is creamy (all of the water may not be needed). Salt and pepper to taste. Serve immediately and garnish with more Parmesan.