Pasta Carbonara with Farm Eggs
Chef Matt Farley's classic dish at The Southern: Linguine in brown butter with bacon lardons, pine nuts, goat cheese and Willow Farm eggs.
Sweet and nutty butternut squash cooks with the rice, soaking up the broth until tender and toothsome in this rustic main dish.
Ingredients
- 4 tablespoons butter
- 2 cups cubed butternut squash
- 3/4 cup chopped onion
- 1 tablespoon chopped sage
- 6 cups chicken broth
- 1 3/4 cups Arborio rice
- 1/2 cup white wine
- 1 cup grated Parmigiano Reggiano cheese
Preparation
- In a large sauté pan slowly melt butter over medium-low heat.Add squash, onion, and sage. Sauté gently for 5 minutes until onion becomes translucent.
- Heat the broth, set aside.
- Add rice and continue to cook over medium heat, stirring constantly until rice looks opaque, 6 to 8 minutes. Pour in wine and simmer until the liquid evaporates.
- Add half of the broth all at once to the rice. Raise heat so that the liquid bubbles over the entire surface. Cook the rice a total of 18 minutes from this point, stirring often. As the rice absorbs the broth, add some more broth, a little at a time. Be careful not to add too much broth at the end of the cooking time because the rice should be naturally creamy, not swimming in broth or fluffy and dry.
- Stir in the 1 cup Parmigiano Reggiano. Remove from heat, coverand let stand several minutes. Stir in parsley and serve with more grated Parmigiano Reggiano at the table. Makes 4 to 6 servings.
–Recipe courtesy of The Parmigiano Reggiano Consortium
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