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Pasta Carbonara using Smoked Pork Roast

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Pasta Carbonara using Smoked Pork Roast


So this weekend was a special occasion for Mrs. Smokehowze and the plans were to go out for dinner Saturday night.   In the late afternoon, a consensus was reached by all to not go out, as it had been a busy day around the house and the family was tired. 


Hummm…  what to fix for dinner…   Well, coincidentally last night while rearranging the freezer, I found a vacuum sealed 1.5 lb portion of a Kamado smoked pork roast hat was getting along date-wise and placed it  in fridge to thaw,  figuring it needed to be used and that I would come up with something to do with it over the next few days. How fortuitous.

Bingo… I got it.  The smoked pork is like a bacon and similar to a pancetta so why not do a pasta carbonara?  OK, what does the pantry have for pasta?  WHAT?  No normal pasta.  Oh wait, we have a 1 ib box of ‘Campanelle’ style tubular shaped pasta.  Hey, that will work - let's use it all. 




Here are the basic ingredients for this simple dish.





The cubed pork was browned in the pan at medium high heat.  I probably used almost  a pound  of the pork coarse cubed.



Remove the hot al-dente cooked pasta from the water with a slotted scoop.    Add to bowl with the browned pork.  I used one of Mrs Smokehowze's favorite Mason Cash bowls - and yes I had permission. The pasta needs to be wet from the pot to help create the sauce.  Wait for it to cool slightly (just enough to avoid curdling the eggs ) and slowly fold in the room temperature beaten eggs that have been mixed with about half the grated parmesan cheese.  When incorporated,  add the remaining parmesan (about a cup total for both that in the egg and that added later), some butter and some of the pasta water to adjust the thickness of the sauce.  Adjust salt, finish with fresh ground black pepper and top with minced fresh parsley and a sprinkling of more cheese.   Serve immediately with additional parsley sprinklings.




The pasta carbonara was plated with a simple salad of red and orange tomatoes from the garden that are marinated in olive oil, balsamic vinegar and some basil and presented in a romaine leaf. Garnish with some shaved Finlandia ‘Keisarinna’ cheese  (a creamy sweet gouda and sharp parmesean mix we got at Costco).  Add a glass of white wine and we have dinner.


The verdict -  delicious.  It all worked together and really met the expectations for a rich and flavorful carbonara. The smokiness of the pork was just right and browning it the carbon steel pan in olive oil with some butter and the chopped garlic added at the end did the trick – the aroma in the kitchen was wonderful.


The round style pasta (the Campanelle is not a strict tube) with its shape and the fringed edge did well absorbing the beaten egg and parmesan sauce and the addition of a bit of the pasta water while folding the dish together helped the sauce get into the interior of the pasta shape.


So I urge you in using your Kamado cooking leftovers that get stashed in the freezer to think creative and cook ‘out of the box’.  I guarantee it will be good!


And guess what - nobody missed going out to eat.  

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