As a young aspiring chef back when I was attending The Culinary Institute of America I would spend countless hours reading about the history of classic dishes. One of my favorite stories came from the industrial revolution in Northern Italy where the housewives of the factory workers would gather outside the factories with their little make shift stoves and pots.
They would bring local provisions usually a chunk of prosciutto or pancetta (non smoked cured pork belly), local cream, onions, a hared cheese such as Parmesan or Pecorino and of course garlic and any other readily available herbs or vegetables. These housewives would set up camp outside the factory and prepare lunch for their men.
The term "Carbonara" (carbon) comes from the black soot that was emitted from the smoke stacks. The soot would fall into the pots of simmering cream. Soot not being a major culinary contributor has been replaced with course ground black pepper which has a much better flavor.
As with all historical recipes/stories there are many versions. This simple yet very flavorful recipe can very easily be created using our beloved elk meat.
Elk Carbonara Recipe
- 1-2 lb. small diced tender elk - loins, filets, top round, top sirloin, silver skin removed
- Olive oil
- Sea salt and course ground black pepper to taste
- 1-2 tsp freshly minced garlic
- 1 large red onions, sliced
- 1 cup dry white wine
- 1 quart heavy cream
- 1/2 cup grated hard cheese - pecorino, parmesan
- 1 lb pasta - spaghetti, fettuccini etc
- Optional garnishes - fresh/frozen peas, mushrooms, fresh herbs such as thyme, rosemary, sage etc.
Fill a large pot with salted water and bring it to a boil. Stir in your pasta and cook for 5-6 minutes or until 3/4 cooked "al dente". Remove from the water into a colander, drain and drizzle a little olive oil, mix well to coat and hold for the "carbonara".
Heat up a heavy gauge sauté pan or cast iron skillet with a little olive oil over a high flame. Season the diced elk meat with salt and pepper - mix well. Add the meat to the hot pan and quickly sear on all sides . Once the meat is seared (still rare) remove and hold on the side.
In the same pan turn down the heat to medium, add a little more olive oil if necessary and add the garlic. - lightly sauté until fragrant. Stir in the red onions and sauté for a couple of minutes. Deglaze with the white wine, stirring as you go. When the wine is reduced add the cream, again stir to avoid burning the onions. Reduce the cream by half.
Add the pasta and any other garnishes you have (herbs peas, etc). Toss until heated. Just before serving add the diced elk meat back into the pasta, toss just to heat and adjust the seasonings. The diced elk should still be medium rare, juicy and tender. Do not over cook.
Portion into your plates or bowls and top with the grated cheese and a dusting of the black pepper (soot).
This fabulously rich, hearty, fulfilling meal can easily be made in less than ten minutes.
