Hazelnut Recipes

Pasta Hazelnut Carbonara

One of my favorite flavor combinations is bacon and hazelnuts. both work well with the other ingredients in this recipe.  The original Pasta Carbonara was deliciously loaded with cream and egg yolks. This lighter version has the flavor with out the extra fat.
  • 4 slices thick sliced bacon
  • 2 cloves garlic, minced
  • 1 small onion, chopped (1/2 cup)
  • 3 medium ripe tomatoes, peeled, seeded and coarsely chopped (3 cups)
  • 8 ounces spaghetti
  • 1/4 cup finely chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup coarsely chopped hazelnuts
  • 1/2 cup grated parmesan cheese
In a large skillet or microwave, fry bacon until crisp. Drain on paper towels. Pour off all but one tablespoon bacon fat (may use olive oil or vegetable oil if desired) and, over medium heat, saute garlic and onion for about four minutes, or until softened.

Add tomatoes and stir until heated through

Add cooked spaghetti, parsley and reserved bacon. Cook until just heated through. Add salt and pepper to taste. Mix in hazelnuts and top with grated parmesan cheese.

Recipe courtesy of Northwest Hazlenut Company
PO Box 276Hubbard OR 97032(503) 982-8030

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