Plate of creamy pasta with bacon bits, topped with grated cheese, accompanied by a glass of red wine and a small bowl of salt, on a textured gray surface with a piece of crusty bread and a light blue napkin.
Party-Ready Recipes

Fettuccine Carbonara with Yesterday’s Charcuterie

Trash to Treasure
Crackers and meats and cheeses… hours of arranging to make sure that your cheese board is the most Instagrammable part of the evening. But what to do with the rest? This easy weeknight pasta combines a pantry staple with the remnants of that fabulous charcuterie spread that kicked off last night’s game.
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Ingredients Instructions

Key Information

Time

Prep: 10 minutes

Serves

4

Ingredient List

Ingredients and measurements.

  • Big handful (about 3 tablespoons) Morton® Fine Sea Salt*
  • 4 ounces cured meat ends, salami, prosciutto, ham, etc., chopped fine
  • 2 egg yolks
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • Pinch crushed red pepper flakes
  • 1 teaspoon fresh ground black pepper
  • 1 cup freshly grated Parmesan cheese
  • 1 pound fresh, or dry, fettuccine or other long pasta
  • ¼ to ½ teaspoon Morton® Fine Sea Salt

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

In a large pot, boil 4 quarts of water over high heat. Add Morton® Fine Sea Salt. Don’t be shy. Pasta water should have the salinity of seawater.

Step 2

While the water is heating up in the pot, put the fine chopped cured meat in a skillet over medium heat and cook until its fat starts to melt. The meat will get a little shiny.

Step 3

Next, beat the egg yolks, olive oil, garlic, Morton Fine Sea Salt, red pepper flakes, black pepper, and half the Parmesan in a large serving bowl. Stir in the cooked meat from the skillet to make an egg mixture.

Step 4

Once the water is boiling, add the fresh fettuccine, stir once, and cook to al dente, about 4 minutes. If using dry pasta, follow instructions on the package.

Step 5

Drain the cooked pasta, reserving some of the pasta water, and immediately transfer into the serving bowl with the egg mixture. Toss the pasta with the egg mixture. The heat of the pasta will cook the egg yolks. Add some pasta water if it isn’t saucy enough. Season to taste with Morton® Fine Sea Salt and black pepper. Top with the remaining cheese. Serve right away.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
sea-salt-fine

Fine Sea Salt Fine 17.6 oz

Fine sea salt created by sea water that has been evaporated by the sun.   Morton Fine Sea Salt is the perfect salt for marinades, soups and dressings. This quick-dissolving, evenly-blending salt is an excellent choice for cooking. Take your baking to the next level and bring out the flavor of your cookies, cakes and pies – or try out a new salted caramel recipe. At Morton Salt, we make sure only the best salt crystals reach your plate, so every dish you create will be as flavorful as you intend. 

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Morton Salt
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