This recipe was developed by me for Farmer John and is part of a paid SocialMoms program. All opinions are 100% my own.
There’s a reason that some food trends come and go, like cakes in jars and whoopie pies, while others have complete staying power…liked bacon.
It’s because, well, bacon is awesome.
You can buy it thin or thick and cook it until crispy to leave it slightly chewy. The smell is intoxicating and it renders its own tasty grease that can be used instead of oil. It’s naturally salty or sweet sprinkled with some brown sugar. It’s great alongside some eggs, on top of a burger, wrapped around scallops, or all on its own.
Like you needed any convincing, though, right?
I’ve never been extremely particular in the bacon I purchase, as long as it’s not extremely fatty. What’s funny is, a few weeks ago I went to the market, and in a hurry, I grabbed some bacon off the shelf that was a decent price and had a substantial amount of meat – didn’t even pay attention to the brand. I made BLTs that night – a favorite around here and easy go-to on hectic nights – and Paul said, “What bacon is this? Seems thicker. Tastes really great.” So, I looked at the packaging and it was Farmer John. Then, the following week, I got contacted by, yep, Farmer John. I laughed at how the universe works sometimes. And was delighted, of course.
Farmer John is a homegrown brand, passed down from grill to grill. Turns out, they were founded in the heart of Southern California and have been providing fresh, high-quality products ever since their humble doors opened to the public in 1931. Farmer John is known for delivering the highest quality pork products and is synonymous with delicious, crisp and savory bacon.
Taking that tradition to the next level, Farmer John is introducing a new mild premium jalapeno bacon. Hello!
With the same great flavor as Farmer John’s popular classic bacon, the new mild jalapeno bacon offers subtle spice and flavor that can be added to enhance any mealtime.
I decided to test it out on one of my favorite classic Italian dishes, Spaghetti Carbonara. It’s already luscious from the silky sauce that’s created from cheese and hot pasta essentially cooking raw eggs, but the jalapeño bacon added a nice little kick that we thoroughly enjoyed. Even the kids!
I had enough slices left over so I made BLTs again. Loved this bacon that way too. Total winner!
Spaghetti Carbonara with Jalapeño Bacon
Prep time: 15 minutes
Cook time: 15 minutes
• 1 pound spaghetti
• 4 eggs
• 1/4 cup chopped fresh parsley
• 1 cup grated Parmesan, plus more for topping
• 2 teaspoons extra virgin olive oil
• 6 slices Farmer John Jalapeño Premium Bacon, cut into 1/2-inch pieces
• 2 garlic coves, minced
• salt and freshly ground pepper
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, according to package directions, about 8 minutes; reserve 1/2 cup of the pasta water.
In a very large bowl, whisk together the eggs, parsley, and Parmesan. Set aside.
In the meantime, heat the oil in a large sauté pan over medium-high heat. Add the bacon and cook until crispy, stirring occasionally, about 6 minutes. Add in the garlic and cook another 30 seconds. Let cool slightly and then transfer to the bowl with the eggs.
Using a slotted spoon or tongs, transfer the pasta from the water to the large bowl with the eggs and bacon, along with 1 tablespoon of the rendered fat; toss everything together quickly and thoroughly so the cheese and eggs become a sauce, without scrambling them. Season with salt and fresh ground pepper. (If the sauce seems too thick, you can thin it out with a little bit of the reserved pasta water.)
Serve into bowls immediately and pass Parmesan at the table.