Go Back

Beer Brat Carbonara Pasta

Print Recipe

Ingredients
  

  • 5 ounces gaunciale or 6 strips thick sliced bacon
  • 1 sweet white onion sliced into rings
  • 1 tbs olive oil plus 2 tbs, divided
  • 6 bratwurst raw
  • 12 ounces brown ale
  • 1 lb spaghetti
  • 2 Roma tomatoes chopped
  • 1 cup fresh grated Pecornio or Parmigiano-Reggiano
  • ½ tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 4 large eggs

Instructions
 

  • In a large pot over medium high heat, cook the gaunciale (or bacon). Remove from pan, chop. Pour off about half the pork fat, leaving about 2 tbs still in the pan. Add 1 tbs olive oil and onions, cook over medium heat until the onions start to caramelize, about 8-10 minutes. Remove onions from pan, set aside.
  • Increase heat to medium high, add the bratwurst, cooking until browned on both sides. Add the beer and reduce heat to medium low, simmering until the bratwurst are cooked through, 10-12 minutes. Slice into rings.
  • While the bratwurst are cooking, cook the spaghetti in lightly salted boiling water until al dente, drain and return to pot.
  • Add sliced brats, chopped gauncaile (or bacon), caramelized onions, tomatoes, cheese, salt, pepper and remaining 2 tbs olive oil to the spaghetti, toss to combine.
  • One at a time poach the eggs in simmering water until the whites have set but the yolks are still runny.
  • Divide the pasta between 4 bowls, top with poached eggs. Serve immediately.