Smoky Alderwood Pasta Carbonara
- 30 Minutes
- 4 Servings
Smoky Alderwood Pasta Carbonara is a refined take on the Italian favorite, blending the traditional creamy egg sauce with a deep, smoky flavor from alderwood-smoked ingredients, complemented by crisp pancetta and aged cheese.
The Recipe
- Cook spaghetti until al dente. Reserve ½ cup pasta water.
- Sauté pancetta in olive oil until crispy. Add garlic and cook briefly.
- Whisk egg yolks with Parmesan, Alder Smoked Salt, and black pepper.
- Toss hot pasta with pancetta, then slowly mix in egg mixture, adding pasta water as needed.
Ingredient List
- 400g spaghetti
- 4 egg yolks
- 1 cup grated Parmesan cheese
- 150g pancetta, diced
- 2 cloves garlic, minced
- 1 tsp Alder Smoked Salt
- ½ tsp black pepper
- 1 tbsp olive oil
Suggested Uses
- Steaks & Ribs: Massage a generous amount onto ribeye, T-bone, or short ribs before grilling or pan-searing for a steakhouse-style smokiness.
- Poultry: Season chicken thighs, duck breast, or even turkey to add a touch of campfire-inspired flavour.
- Salmon & Seafood: Sprinkle over salmon fillets, halibut, or shrimp before grilling or roasting to mimic the taste of traditional alderwood smoking. It’s also fantastic on cedar-planked fish.
- BBQ & Slow-Cooked Meats: Add to dry rubs for brisket, pulled pork, or smoked sausages. It enhances the caramelization of the meat while balancing the sweetness of BBQ sauces.
- Burgers & Meatballs: Mix into ground beef, turkey, or plant-based patties for a bold, smoky depth in every bite.
Tips
Beyond the Kitchen
- Cocktails: Use to rim a Bloody Mary, smoky margarita, or whisky-based Old Fashioned.
- Desserts: Try on dark chocolate truffles, caramelised nuts, or fruit-based desserts for a complex, smoky-sweet balance.
- Homemade Spice Blends: Mix with other seasonings to create your own BBQ rubs, herb blends, or even smoky finishing salts for gifting.
