Heirloom Tomato Salad & Mostaccioli Carbonara

 

OK, two great things happened: #1, My lovely super special Wife called (she reads this) and said our Mr. Stripey Heirloom tomatoes were ripe in the back yard. #2, I knew we had a chilled bottle of Barrel 27 "High on the Hog" ready to go -- a perfect combination. Time to throw together a main dish, 'cause man cannot live on salad alone, and we were ready to go. A quick & easy Carbonara was the choice. Game on...

Make the salad first so you can refrigerate for a bit to let the flavors develop.

Salad

3 to 4 Heirloom Tomatoes diced chunky

1/4 Red Onion halved then sliced 

6 oz Silver Goat Chevre (Goat Cheese) 

A good Olive Oil and Balsamic to dress 50/50

S & P

Combine all ingredients in a bowl, gently mix. Refrigerate till ready to serve. The Chevre will break down a bit to add a silky feel to the salad. You have worked hard, pour yourself a glass.

Pasta

1lb package Mostaccioli (or pasta of choice)

8 pcs Bacon (ya, ya. I had to use Turkey Bacon)

1/2 Yellow Onion diced

2 Cloves Garlic minced

2 Eggs & 1 Egg Yoke only - beaten

3/4 cup grated Parmesan Cheese

1/2 cup Frozen Petite Peas

1/4 cup White Wine 

2 tbsp Olive Oil

5 to 6 leaves Fresh Basil hand shredded

1 Lemon (for Zest)

S & P

**Option 1/4 cup Heavy Cream

In large pot heat salted water. While proceeding with sauce, when water boils add Pasta and cook till done.

In large sauce pan, cook Bacon till semi crispy. Remove, drain on paper towels and dice. I pull mine apart by hand, I like the look better. Add Onion and Olive Oil to pan. Cook till Onion is almost clear, add Garlic. Saute for another minute then add Wine. Simmer for two minutes then add Bacon back to pan. Coat well. Pasta should be done. With slotted spoon remove Pasta from water and add directly to pan. Don't worry a little water is going to add flavor. Quickly coat Pasta with mixture. Add Eggs, stirring constantly. After all pasta is coated (30 seconds) add Cheese and Peas. Continue stirring till cheese is melted and blended. Keep in mind this is a "coated pasta" not a sauce. If you like, this is where you can add some Heavy Cream to make it a little more saucy. You can also add some more Olive Oil now if needed. Stir the Basil through and plate. Top with Lemon Zest, Fresh Ground Pepper and serve.