Spaghetti ale-la Carbonara
From Philly Beer Scene Magazine
Dude Food is good, hearty food and here’s a leading recipe in the category. Quick and easy, dishing out four manly-man size servings – this particular meal is a specialty mix of grains, proteins, dairy, herbs, premium-tasting spices and Blue Point Brewing Company’s RastafaRye Ale. Here’s a tip: be sure to pick up enough RastafaRye to enjoy some while you’re cooking!
Check out the full recipe after the jump!
Time: 30 minutes
Beer Style: RastafaRye Ale
Seasonality: All year
Serves: 4 large platesIngredients:
1 lb. Dry Spaghetti
1 tbs. Extra Virgin Olive Oil
4 Strips of Hickory Smoked Bacon
2 Medium Ham Steaks
2 Medium Onions (1 Red & 1 White)
1/2 Cup of Mushrooms (optional)
1 Cup of BPBC RastafaRye Ale
2 Cloves of Garlic
2 Large Grade-A Eggs
Parmigiano-Reggiano Cheese
Sea Salt
Black Pepper
SOUL BLEND™ Cape Seasoning
Fresh Copped Parsley
Directions:
Heat the oil on medium-high in a large sauce pan. Add in the Hickory Smoked Bacon and cook until crispy. Place the Bacon on some paper towels to dry and save the used cooking oil. Heat a large pot of water for the Spaghetti. Dice the Onions and sauté them in a blend of Extra Virgin Olive Oil and the used bacon-drippings. Lightly salt, pepper and season the Onions with Cape’s SOUL BLEND, stirring occasionally. Add in your Mushrooms, used to capture and hold the taste. Add the diced Ham Steak, then add-in 1/3 cup of BPBC RastafaRye Ale and reduce to get all the flavor into a thick, brownish sauce. Dice Garlic Cloves and add to the Onions and Ham, then sauté for about 1 minute to, be careful not to burn the Garlic (you can reduce or turn-off heat).
Bring the water to a rolling boil, add the Spaghetti and cook for 7 minutes, test for texture and drain. In a large mixing bowl, mix the Pasta with the 2 Eggs, the Eggs will actually cook on the hot Pasta. Add-in the Bacon, Ham, Onions, Garlic and Mushrooms (optional) to the mix as well. Add in the remaining BPBC RastafaRye Ale and thoroughly mix into the Pasta, thinning it down a bit. Generously shred Cheese all over the Pasta. Add a bit more SOUL BLEND spice for extreme color and flavor. Lightly sprinkle with fresh cut Parsley. Last but not least, drink another BPBC RastafaRye Ale and “Mangia!”
About the Chef:
Butch Feeser enjoys the holistic experience of preparing good food prepared and paired with good beer (and of course while listening to good music). A former professional Rock ‘n’ Roll drummer who recorded and toured internationally now has created Cape Seasonings based out of Lewes, Delaware to make happy taste-buds everywhere. His signature blend called SOUL BLEND™ made from 10 all-natural spices adds flavor and just the right amount of “heat” to all of your dishes.
