Kosher Blog

Hadassah’s Carbonara

As my wife, mother, and mother-in-law are all members of Hadassah, the Women’s Zionist Organization of America, I’m no stranger to the monthly Hadassah Magazine, which is full of engaging interviews, exotic travel locales, and reviews of the latest in Jewish culture and media. I was completely caught be surprise, though, when, while noshing a light seudat shlishit this evening, I spotted a delightful little blurb about the Kosher Blog in the June/July issue’s “Brief Reviews” section (page 49).

It was fitting that reviewer Leah Finkelshteyn mentioned our “Tastes Like Treyf” section, as the following page features a witty tale of Adeena Sussman’s foray into the realm of vegetarian bacon. She offers a simple and delicious recipe for Pasta Carbonara — the rich spaghetti dish named for the carbonari (coal vendors) known to make it — and suggests using a tempeh-based “bacon” product from Lightlife called “Smoky Strips.” She describes them as “denser, meatier” with a “deeper smoky flavor” than the soy alternatives. I’ll be sure to try it when I sample the recipe, which I’ve included below.

PASTA CARBONARA
Adeena Sussman, Hadassah Magazine
4 to 6 servings

* 12 oz. linguine
* 2 Tbsp. unsalted butter
* 9 strips vegetarian bacon
* 1/2 cup heavy cream
* 4 egg yolks, lightly beaten
* 1 cup (4 oz.) grated Parmigiano-Reggiano cheese
* Kosher salt
* Freshly ground black pepper

1. Bring pot of liberally salted water to a boil. Cook linguine until al dente, 8 to 10 minutes.
2. Meanwhile, heat butter in a heavy skillet over medium heat. Add “bacon” and cook until crispy and browned. Remove from skillet to drain on paper towels; crumble when cool. In a bowl, whisk cream, egg yolks, and cheese to combine.
3. Draine linguine, reserving about a cup of water; do not rinse pasta. Return to pot and add cream mixture. Cook, stirring, over low heat until sauce coats pasta nicely. If sauce is too thick, add some reserved pasta water. Add crumbled “bacon,” salt, and pepper.