Pasta Carbonara

We’ve been doing a lot of cooking at home since the shut down in March. With trips to the grocery store becoming so difficult we were so happy to find out Happy Valley Meat would deliver right to our door! What’s even better is that Happy Valley Meat partners exclusively with small-scale, family farmers in Pennsylvania who raise their animals the right way. So you’re shopping local for ethically raised meat without leaving the house.

We were inspired to make the following recipe after trying the Happy Valley Meat Beef Bacon. This product is similar to pork belly, with layers of fat and lean muscle that creates the crispy, flavorful bacon we all love. You’re going to love the flavor created with a salt water brine and cure of brown cane sugar and black pepper. Plus when you place your first order at Happy Valley Meat use code SHOPPHILMYTUMMY to receive 2 FREE packs of ground beef on any first order over $60.

Carbonara is a classic Italian pasta dish from Rome with a base of egg, hard cheese, guanciale, and pepper. This dish is quick to make with only a few ingredients and the taste is so satisfying.  The key to its taste is the quality ingredients. That’s why we are using the Happy Valley Meat Beef Bacon for a depth of flavor in the sauce.


  • Happy Valley Meat Beef Bacon approximately 6 slices
  • 1 pound spaghetti pasta
  • 2 egg yolks
  • 1 cup grated Parmesan or Pecorino Romano cheese
  • Fresh sliced garlic
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon salt
  • Optional: peas or thinly sliced mushrooms


  1. Bring a large pot of water to a boil and season with salt.
  2. Cook pasta according to package directions. Save 1/2 cup of the pasta water before draining.
  3. In a small bowl, whisk together the egg yolks and heavy cream.
  4. In a large saucepan, cook the Happy Valley Meat Beef Bacon over medium heat until crisp, about 7 to 10 minutes.
  5. Drain fat from bacon, reserving just 2 tablespoons of the grease and saute garlic over low heat.
  6. Dice beef bacon into small pieces.
  7. Add pasta to warmed skillet with caramelized garlic, slowly add reserved pasta water and mixture of egg yolk with cream.
  8. Toss for about a minute with diced beef bacon, black pepper, and grated Parmesan or Pecorino Romano cheese.
  9. Serve hot topped with remaining cheese and ground pepper to garnish.

*If you want to amp up the vegetables in this dish we’d recommend adding peas or thinly sliced mushrooms to saute in the bacon grease before adding the spaghetti!


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