Ear to the Ground: The Insider Dirt to Gardening in Upstate NY

Upstate Pairing: November-December 2016

by Megan Frank on November 14, 2016

Brussel Sprout Carbonara with Fettuccini

Yield: 4 servings

brussel-carbonara11-16

8 ounces of dry fettuccini 2 tbsp olive oil
1 lb brussel sprouts, cleaned and chopped (but not too small)
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 ounces smoked bacon, chopped into small pieces 2 eggs, slightly beaten
2 ounces grated parmesan cheese

1. Heat the oil in a non-stick pan. When it reaches a medium high heat, add the shallots and garlic and sauté for a minute.

2. Add the sprouts, cook until they are browned and become a little softer (not too soft though, you don’t want them to be mushy, but to retain a little bite). Start cooking the pasta when the sprouts are nearly finished. Follow the instructions on the packet for timings.

3. When the sprouts are cooked, move them to the outside area of the pan and add the bacon to the center, allowing it to cook for a couple of minutes, turning a couple of times.

4. When the bacon is cooked, mix it through the sprouts and add black pepper and a little salt. Careful with salt as the bacon and the parmesan will also add a salty flavor.

5. When the pasta is ready, bring your two pans close together on the stove. Then, with tongs, grab the pasta and drag is swiftly into the pan with the sprouts. By doing this you take in some of the pasta water. This water helps bind and create your sauce. You don’t need much, in this case probably about 2 tablespoons worth. This dragging technique should ensure that you have enough.

6. Turn the heat off under your sprouts and pasta. Add the egg (not directly on to the base of the pan but onto the pasta mixture) add the parmesan. Stir through quite quickly, this will create a creamy style sauce.

7. Check for seasoning, and serve immediately with some extra parmesan, if desired.

 

PAIR WITH
Fox Run Chardonnay Reserve 2013, Kaiser Vineyard.

 

ABOUT THE VINEYARD
Fox Run Vineyards overlooks one of the deepest parts of Seneca Lake, with fifty acres of vineyards producing a remarkable range of fine wines. The Fox Run Café features ingredients from their neighborhood farmers and producers. Also, an on-site garden is filled with vegetables that are featured on the menu.

The property that Fox Run currently encompasses was a dairy farm for more than a century. The first grapes were planted in 1984 and the Civil War-era dairy barn was converted to a modern wine-making facility in 1990. In 1996, farther up the slope a new facility was completed with

state-of-the-art capabilities and view of Seneca Lake that is unrivaled. The original barn itself is used now for special events, winemaker dinners and our Food & Wine Experience. The tasting room was designed and built around the barn providing two tasting bars, café and market, and gift shop.

Spend time by having lunch in the café and taking a vineyard tour. Fox Run can ship to 30 states. You might even come across a bottle of Fox Run wine when you travel internationally, as it is available in almost ten different countries around the world.

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