Carbonara is a classic pasta dish made with fatty meat, eggs, and cheese. It’s simple but delicious, making for an excellent weeknight dinner recipe with an infused twist.
With this recipe you have two options to cook your pasta in – cannaoil or cannabutter. Cannabutter will create a much richer and heavier dish, while cannaoil will be more of that classic pasta flavour that’s a little easier to digest later. Just remember to keep the heat low to avoid oxidization of the cannabinoids.
1 tbsp cannaoil
1 tbsp olive oil
120 grams of pasta
100 grams of diced bacon
3 egg yolks
1 egg
1/3 cup grated Parmesan
1/3 cup grated Grana Padano
1 tsp fresh cracked pepper
First, you’ll heat a frying pan over medium heat and cook the small pieces of bacon until crispy.
Then you can go ahead and add your cannaoil and regular olive oil.
Give it a quick stir then remove the pan from the heat right away and set it aside. Careful not to burn your oil!
Boil your pasta with some salt, according to the instruction box.
Remove the pasta from the water when it’s reached your desired tenderness and be sure to save a cup of pasta water for later.
Combine your grated cheeses, eggs, and half the pepper together in a bowl and whisk well.
Return the frying pan to low-medium heat and add half of the past water.
Turn the heat to low, add the cooked pasta to the pan, and slowly pour the egg mixture in, mixing well the whole time.
Return the bacon to the pan and turn off the heat.
Now you’re ready to plate! Top with salt, pepper, and cheese to taste.