Carbonara

Currently in the lounge we a running our version of an Italian classic.  Purists will argue what true carbonara is, but everyone agrees on the basics, pasta, pancetta, cheese, and egg yolk.  If you start adding ingredients beyond that it might get you into trouble (definitely stay off the streets of Rome late at night).

The current Hinterland version is a bit of a twist.  Instead of pancetta, we are using a house cured and lightly smoked guanciale (the jowels are from sweet grass farms).  We add some sweet peas, a little pasta water, some piave, and a little manchego.  Instead of the egg yolk, we finish the dish with an sunny side up egg from Sunset Farm.  A great, simple tasty dish. 

We have also included the links to a few other companies.  The cheeses I mentioned are from a company we have just started using called Artisinal Cheese.  Not only do they work to insure the cheese we get is at its peak condition, they have tons of great information, educational tools, and pairing ideas.

Finally, our eggs come from Sunset Farm.  They supply us with a good portion of our local pork, chicken, and beef.  You can find their products on our menu and on Chef Brett's menu at The Whistling Swan.