When I’m feeling particularly hedonistic, I find myself time and time again throwing together pasta carbonara for a decadent meal. One day I found myself in the midst of putting it all together when I discovered that there just wasn’t enough Parmesan cheese to make it to my liking. Still, the bacon was crisping and the egg yolks and cream were mixed together (yes, I use cream as controversial as that may be to use in a carbonara).
There was no going back. As sinful as it may be, I must make it. Being resourceful I did my best scouring and found a suitable cheese substitute-chevre. I know you might be skeptical but the results were surprisingly sublime. By simple adding 2 tablespoons of that soft goat cheese to the egg yolk and cream mixture resulted in one of the best pasta carbonaras I have ever eaten. Now I can’t make it any other way.
This pasta dish is smokey and salty from the bacon, creamy and unctuous from the egg yolk and cream and glossed in cheesy deliciousness from the chevre that lightly coats every strand of long pasta. I can’t get enough of it and I bet once you have tried it yourself, you’ll feel the same way.