Carolina Kitchen: Pasta Carbonara Kalamata

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Carolina Kitchen: Pasta Carbonara Kalamata

By Bruce's Fabulous Foods Chef Bruce Brown


  • 12 oz. pasta, cooked to directions
  • 1/2C water (reserved pasta cooking water, if available)
  • 1C heavy whipping cream
  • 4 egg yolks
  • 1/2C bacon (about 4 slices), diced
  • 2 tsp garlic, minced
  • Ground nutmeg, to taste (I use 1 tsp, freshly ground)
  • 1/2 tsp red pepper flakes
  • 1/2C roma tomatoes, seeded and diced
  • 1/2C Kalamata olives, pitted and halved
  • 1C feta cheese, crumbled or shredded
  • ?C parmesan cheese, grated


  • In a small mixing bowl, whisk together the egg yolks and heavy cream. Set aside.
  • In a large skillet, fry and stir the diced bacon over medium high heat until crispy.
  • Add the garlic, roma tomatoes and olives, stirring to combine. Season with the nutmeg and pepper flakes, stirring again to coat.
  • Add the cooked pasta to the skillet, tossing to coat.
  • Carefully pour in the cream mixture, followed by the reserved cooking water. Reduce heat to medium low and allow to simmer while stirring all ingredients together.
  • Add the feta and parmesan cheeses, lightly tossing. Serve as a side dish promptly.