PASTA CARBONARA WITH FILET MIGNON
- 2 44 Farms Filet Mignons
- 1 tsp 44 Farms Salt & Pepper Blend
- 1 lb Spiral Spaghetti or Bucatini
- 1 c Fresh Spring Peas (blanched)
- 1/4 c Fresh Oregano (finely chopped)
- 6 Egg Yolks
- 2 Whole Eggs
- 1 c Pecorino Cheese
- 1 c Parmesan Cheese
- 1 1/2 tsp Black Pepper
- 1 c Pasta Water
- 8 oz Beef Bacon or Pancetta
- 2 Garlic Cloves (crushed)
Pre-heat oven to 400º.
Whisk whole eggs and yolks together and bring to room temperature.
In a saute pan, heat over medium heat and add bacon and garlic.
Sauté stirring occasionally to cook thoroughly until crispy and browned. This will take about 15 minutes. Set bacon aside and keep warm alone with 1/3 c rendered fat. Discard garlic and remaining fat.
Cook pasta according to packaging directions in heavily salted water. Use 2 Tbs. kosher salt per 6 qts. water.
Season filets with the 44 Farms Salt & Pepper Blend. Sear in a hot cast iron pan over medium-high heat for 2 minutes on each side.
Finish cooking filet in oven for 8–10 minutes, until the internal temperature reaches 125º, for medium-rare filet.
When pasta is finished cooking, reserve 1 c. of hot pasta water and set aside. Strain pasta over a large bowl. Carefully dump hot water out of bowl and dry. This will warm the bowl and help keep all ingredients very warm when mixing together.
In warm bowl, whisk together eggs, yolks, oregano, warm bacon, warm bacon fat, warm peas, both cheeses, black pepper and 1/4 c. hot pasta water. Add hot pasta and toss with sauce until it begins to thicken. Add in more hot pasta water if needed to loosen sauce if it gets too thick.
Slice filets into 8–10 slices.
Divide between 4 bowls and top with sliced filet. Garnish with additional grated cheese and serve immediately.
If you don’t feel comfortable using raw eggs, you can also substitute for pasteurized eggs, which can be purchased at your local grocery store. Substitute 8 oz. of pasteurized eggs for the whole eggs/yolks in the recipe. Your favorite pasta can be used for this recipe.