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Bakn Recipes: Pasta Carbonara & Nonna's Marinara Sauce

If you're looking for some delicious new recipes, be sure to try out these from Bakn!

Pasta Carbonara

Ingredients

  • 1 pound Applewood Bacon, cooked, chopped 1-inch pieces
  • Sea salt and freshly ground black pepper
  • 6 eggs, at room temperature
  • 1/2 cup heavy cream, at room temperature
  • 1 1/4 cup freshly grated Parmesan
  • 1 pound dried penne
  • 4 tablespoons chopped fresh parsley leaves

Directions

Mix the eggs and cream together.

In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water. While the pasta is still hot, return it back to the pot. Add the bacon and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

Nonna's Marinara Sauce

Ingredients

  • 2 32-ounce cans crushed tomatoes
  • 2 garlic cloves
  • 1 medium onion, peeled and left whole
  • 2 stalks celery, cut in half
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2 to 3 tablespoons butter, at room temperature
  • 5 fresh basil leaves
  • 1 pound of favorite pasta
  • 1 cup freshly grated Parmesan cheese

Directions

In a large pot, add the crushed tomatoes, garlic, onion, celery, salt, pepper and bay leaves. Simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves, Turn off the heat; add the butter and fresh basil leaves.

If you like a more fine texture, using a blender, pure in batches to desired consistency. The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Re-warm over medium heat before using.

Honey Cider Vinaigrette

Ingredients

  • 2 c Olive Oil
  • ½ c Apple Cider Vinegar
  • ½ c Red Wine Vinegar
  • ¼ c Dijon mustard
  • ¼ c Honey
  • ½ c shallot, small dice
  • ¼ c sugar
  • 2 tsp salt
  • 2 tsp ground black pepper

Directions

Combine all ingredients, except olive oil in a mixing bowl, stir to combine. Slowly drizzle olive oil and whisk to combine.

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