Petit Jean Peppered Bacon Bowtie Carbonara

Petit Jean Peppered Bacon Bowtie Carbonara

Growing up in Arkansas, Petit Jean Meats made the best ham and bacon around.   As picky as I was growing up, I still remember how much I loved it and having Petit Jean meat always made it seem like a special occasion.

I was pretty excited to see Petit Jean Meats on facebook and then to find out that they will ship their wonderful products, even all the way to Wyoming!  It had been a couple of years since my Mom & Dad had brought us a Petit Jean ham for Thanksgiving. Man oh man was it ever juicy and delicious. Best ham I had eaten in years!

You see, the bacon and hams are still smoked for 18 hours with real burning hickory, never liquid smoke.  They still do things the old fashioned way and use only the best quality meats and ingredients.  They offer amazing hot dogs, sausages, ham, bacon and even gift packages, which would be great for all of those guys in your life that you can never figure out a gift for. I mean who doesn’t love to get bacon delivered to their front door?  Best day ever!

I love Carbonara and couldn’t wait to make it with the peppered bacon.  I added some toasted pine nuts to give it a little crunch and it turned out amazing.  The peppered bacon gave it such a great smoky flavor with a nice kick from the black pepper.

Carbonara is is great for a quick weeknight meal, it is so filling and delicious and you will love all of the bacon goodness!  Toast some crusty bread and you are all set.  What is your favorite way to eat bacon?

Petit Jean Peppered Bacon Bowtie Carbonara

Ingredients:

  • 10 slices Petit Jean Peppered Bacon
  • 2 eggs
  • 2 cups Parmesan cheese, finely grated, divided
  • 1/2 cup heavy cream or half and half
  • 1 teaspoon garlic salt
  • 16 oz Bowtie pasta
  • 1/3 cup toasted pine nuts
  • 1/2 cup fresh parsley, chopped

Cooking Directions:

Cook bacon in a cast iron skillet slowly over medium-low heat until crispy and browned on both sides.  Remove to a paper towel lined plate to drain and cool.  When bacon has cooled crumble or coarsely chopped.

In a medium bowl, beat eggs with 1 1/2 cups Parmesan cheese and cream.  Stir in garlic salt.  Set aside.

Meanwhile boil bowtie pasta according to package directions and reserve 1/2 cup pasta water.

Drain pasta and return to pan.  Immediately toss pasta with egg mixture.  Stir in bacon, pine nuts and parsley.   If pasta seems a little dry add a little of the reserved pasta water and toss.

Serve immediately with additional Parmesan cheese.

Enjoy!

Miss

Disclosure: I was provided with product for recipe development but I was not compensated for this post.  All opinions are my own.

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