The Founding Farmers Cookbook by Founding Farmers

Author:Founding Farmers
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing, LLC

STRAW AND HAY

This creamy, pepper-pepped and lardon-studded pasta is our take on carbonara. We wanted to put a farmland spin on the Italian classic, so we added golden kernels of corn to represent straw, while julienned bacon bits, matchstick mushrooms, short stalks of asparagus, and hollowed lengths of bucatini pasta represent the hay.

SERVES 4 TO 6

DOUBLE CREAM SAUCE

3 cups heavy cream

6 sprigs fresh thyme

1 bay leaf

⅛ teaspoon ground white pepper

½ teaspoon kosher salt

3 whole black peppercorns

1 small onion, diced to ¼ inch

1 small clove garlic, smashed

PASTA

Kosher salt

1 pound dry bucatini pasta

¼ cup olive oil

½ cup minced yellow onion

2 tablespoons minced garlic

4 ounces cremini mushrooms, thinly sliced

4 ounces bacon, cut into ½-inch lardons and cooked

4 stalks asparagus, blanched and thinly sliced

1 cup frozen peas (or fresh, shelled and blanched)

1 cup fresh corn kernels

2 cups Chicken Stock or broth

½ cup freshly grated Parmesan cheese

⅛ teaspoon freshly cracked black pepper

¼ cup unsalted butter

¼ cup julienned fresh basil

Combine all of the cream sauce ingredients in a medium saucepan. Simmer over low heat until the liquid reduces by one third, about 15 minutes. Strain through a fine-mesh strainer and set aside.

Fill a 6-quart pot with water, add a generous pinch of salt, and bring to a boil. Drop the pasta into the boiling water and cook until al dente.

While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, mushrooms, and cooked bacon and sauté for 2 to 3 minutes. Add the asparagus, peas, corn, cream sauce, chicken stock, and 2 tablespoons of the Parmesan cheese and bring to a gentle simmer.

When the pasta is cooked, drain it and transfer it to the pan with the sauce. Add 1 tablespoon salt, the pepper, butter, and basil and, using tongs, toss the pasta in the sauce. Distribute the pasta among 4 to 6 warm serving bowls and garnish with the remaining 6 tablespoons grated Parmesan. Serve immediately.

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