Learn To Make Fettuccine Carbonara
A few years ago, after an earthquake struck Italy’s Emilia-Romagna region, thousands of wheels of Parmigiano Reggiano were suddenly at risk. Cracked wheels meant the cheese couldn’t age as planned, and producers faced devastating losses.
Enter Massimo Bottura, the three-Michelin-star chef featured on Chef’s Table. He responded with a simple but powerful idea—create a recipe for social good. He shared a Parmigiano dish with chefs around the world, encouraging them to cook, serve, and help sell through the cheese. What could have been a loss became a global moment of support, generosity, and, of course, incredible food.
This week at Summerhill Market, we found ourselves in a crisis of our own—a surplus of Parmigiano Reggiano! Inspired by Bottura’s moment of turning excess into something meaningful, we’re making sure none goes to waste by passing the savings on to you!
So, for a few days only enjoy 40% off the regular price of Parmigiano Reggiano, imported directly from Emilia-Romagna, Italy. While Quantities last!
Learn To Make: Italian Fettuccine Carbonara
Fettuccine Carbonara
300 g Summerhill’s Own Fettuccine (or spaghetti as shown)
210 g Summerhill Bacon, cubed
⅓ cup chunk of Parmigiano Reggiano, finely grated (see note below)
3 egg yolks
Freshly ground black pepper
In large pasta pot, bring 12 cups water to boil and add 1 tablespoon salt—the pasta water should taste salty, like the sea—cook fettuccine to al dente stage. Reserve 1 cup pasta water, then drain.
In medium bowl, mix egg yolks and Parmigiano Reggiano until thick paste forms. Set aside.
In a skillet over medium heat, cook bacon about 5 minutes, until fat renders and edges are golden but still soft. Add pasta to skillet, add splash pasta water, and toss with rendered bacon and fat. Remove from heat.
To same skillet, add egg and cheese mixture, tossing and stirring quickly to create a silky sauce, loosening with more pasta water as needed. Finish with black pepper and extra Parmigiano. Serve immediately.
Note: It is always best to begin with a chunk of Parmigiano Reggiano, rather than buying it already grated. To finely grate, use the smallest setting on a box grater or microplane. However, Summerhill will also be offering it freshly grated.
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