A Year-Round Guide to Franklin and Nantahala

½ pound Neese’s Hickory Smoked Bacon, roughly chopped ½ pound Neese’s Hot Country Sausage 2 cloves garlic, minced 1 pound egg noodles 2 eggs 1 cup grated Parmesan, plus more

Madison County Championship Rodeo

½ pound Neese’s Hickory Smoked Bacon, roughly chopped ½ pound Neese’s Hot Country Sausage 2 cloves garlic, minced 1 pound egg noodles 2 eggs 1 cup grated Parmesan, plus more

Rosemary and Goat Cheese Strata

½ pound Neese’s Hickory Smoked Bacon, roughly chopped ½ pound Neese’s Hot Country Sausage 2 cloves garlic, minced 1 pound egg noodles 2 eggs 1 cup grated Parmesan, plus more

Pasta Carbonara with Bacon and Sausage

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½ pound Neese’s Hickory Smoked Bacon, roughly chopped
½ pound Neese’s Hot Country Sausage
2 cloves garlic, minced
1 pound egg noodles
2 eggs
1 cup grated Parmesan, plus more to top
Handful of fresh parsley, minced
Pinch of salt
Pinch of pepper

In a skillet, combine bacon and sausage. Cook over medium heat for 10 to 12 minutes, stirring occasionally.

Add garlic to the pan.

While the meat is cooking, boil the noodles in lightly salted water.

In a small mixing bowl, whisk together eggs and Parmesan.

When the noodles are cooked, strain them, reserving ¼ cup of water. Remove the sausage from heat and toss the noodles in the skillet with the meat, coating them in the drippings.

Add the egg mixture and the reserved water to the pan and stir quickly to coat the noodles.

Plate and top with salt, pepper, parsley, and fresh Parmesan.

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This story was published on Apr 22, 2019

Elena Brent Rosemond-Hoerr

Rosemond-Hoerr is a food blogger and photographer who draws on her grandmother’s traditional Southern cooking for inspiration.