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.
This traditional French sauce is made easy with eggs from Pure Pasture Farm and this recipe. With an affectionate slang name of “egg gravy,” how can you not want to slather it on everything? We think a perfect option would be anything from Tennessee Grass Fed Beef. Get crackin’.
Ingredients
- 1/2 cup unsalted butter
- 3 large egg yolks
- 1/4 teaspoon sea salt
- 1 pinch cayenne
- 2 tablespoons lemon juice
Preparation
1. Place butter in small pot over medium heat until melted and foaming.
2. Place all other ingredients into blender. Being sure to use a towel or lid with a hole in the top, so as to not make a mess, blend on high 2 seconds. While continuing to blend, drizzle melted butter into egg mixture, pouring slowly until sauce thickens and coats back of a spoon. (Disregard milky stuff at bottom of pan.) Serve immediately with steak of your choosing.
Check out our tips on cooking your beautiful Tennessee Grass Fed beef.
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