• Image 1
  • Duskie Estes & John Stewart of Zazu Restaurant and Black Pig Meat Co.
  • Image 3

Serving Suggestions

print recipe

Pasta Carbonara

Pretty much the perfect weeknight meal, carbonara takes about 15 minutes to pull together and you'll be fully-satisfied. If you insist on a vegetable, a simple arugula salad with the best extra virgin olive oil, a squeeze of lemon and salt and pepper is the way to go.

This recipe serves 2 - it's hard to make carbonara for more than 2 people at the same time. If you're feeding a larger group, make it in multiple batches.


  • 4 tablespoons extra virgin olive oil
  • 4 strips of bacon, cut into 1/4 inch wide pieces.
  • 1 cup, plus more for serving, grated Parmigiano Reggiano, Pecorino Romano (more traditional), or a mix
  • 2 whole eggs plus one yolk
  • salt and lots of freshly ground black pepper
  • 8 ounces spaghetti or bucatini


In a large pot of boiling, well-salted water, cook the pasta to just short of al dente.

In a bowl, whisk together the eggs, grated cheese, 3 tablespoons of olive oil and black pepper to taste.

In a large skillet off the heat, add the remaining tablespoon of the olive oil and the bacon. Place over medium-high heat and cook until almost, but not quite crispy. Remove to a paper towel from the pan, leaving the fat behind.

Just before the pasta is done cooking, remove 1 cup of the pasta cooking water. Whisk 1/3 cup into the egg and cheese mixture.

When the pasta is done, remove from the pot and put it straight into the skillet with the remaining fat and turn the heat to high.  Stir the pasta to coat it in fat and season with about 1 teaspoon of salt, but this will depend on how salty your bacon is and how well-seasoned the pasta water is.  Taste to be sure.

Turn off the heat and let the pasta cool for 2 - 3 minutes, stirring to let off some of the heat. With tongs in hand, quickly stir in the egg mixture, being careful not to let the eggs touch the bottom of the pan for too long...you don't want scrambled eggs! Once it's well-mixed, you may want to loosen it with some of the reserved pasta water.

Check for seasoning and serve immediately - carbonara waits for no one!

print recipe

Ugly Cicerchie

Here's our favorite way to serve this humble legume. We don't really have a name for this recipe and, we cannot tell a lie, it's not pretty. But it's so tasty that we don't think you'll object.


  • 1 pound of cicerchie from Bartolini (1 bag)
  • 1 carrot
  • 2 stalks of celery
  • 1 onion, halved
  • 1 head of garlic, halved
  • 1 bay leaf
  • 1/4 cup extra virgin olive oil
  • 1 small onion, minced
  • 4 slices of bacon, cut into 1/4" strips
  • 2 cloves garlic, minced
  • 1 cup tomato sauce (you can use mashed canned tomatoes here too)
  • salt and pepper
  • chopped parsley and extra virgin olive oil, for garnish


Start this the night before.  Place the cicerchie in a bowl and cover with cold water by at least 2 inches. Soak for 12 hours.

Fill a soup pot with water and place the carrot, celery, onion, garlic, bay leaf and drained cicerchie in the pot and place over high heat.  Bring to a boil and reduce to a simmer.  Simmer for 25 - 30 minutes or until the cicerchie are tender. Reserve one cup of the liquid for use later. Remove vegetables and bay leaf, drain and set aside.

In a saute pan, heat the olive oil and add the bacon and onion and saute until the onion is translucent and the bacon is cooked, but not crispy, about 5 minutes.  Add the garlic and cook for another minute. Add the tomato sauce and lower the heat to low - let simmer for 10 minutes. 

Take about 1/3 of the cicerchie and place in another small bowl.  Using the back of a fork or a spoon, or using a coarse mesh strainer, mash the cicerchie and stir into the sauce. Let simmer and thicken for 5 minutes.  Stir in the rest of the cicerchie and, if needed, add a little of the reserved cooking liquid and allow to simmer for 10 minutes. Taste for seasoning and adjust as needed.

Serve with crusty bread and a good splash of extra virgin olive oil.


Black Pig Meat Co. Bacon

SOLD OUT - please contact us if you would like to be notified when this item returns info@markethallfoods.com

In our quest to provide the best of every ingredient, we've tasted literally dozens of bacons. And because we've seen so many tasty products from great producers, we've come to appreciate how important the details are.

Black Pig Meat Company is the inspiration of the two chef/owners of one Sonoma's best and most-innovative restaurants, Zazu. In fact, you may recognize Duskie Estes from Food Network's Next Iron Chef show.

They have really paid attention to every step in the process of making their delicious bacon. They're using heritage pigs from an operation in the Northwest that's earned certification from the Food Alliance; they're dry-curing the bellies in brown sugar, forgoing the quicker wet-cure method; and they're using applewood to smoke the bacon for 12 hours.

What you get is an astoundingly tasty bacon with a perfect balance or sweet, salty and smoky. The balance of fat to meat is excellent too - since the hogs are roaming about, their bellies have great layers of muscle interspersed with the fat.

12 ounces, Sliced
United States
Black Pig Meat Co.
SOLD OUT - please contact us if you would like to be notified when this item returns info@markethallfoods.com (Currently Sold Out)


Write A Review  |  

Product Reviews { hide reviews }

This product hasn't received any reviews yet. Be the first to review this product!


© 2014 Market Hall Foods, Inc.
5655 College Avenue, Oakland, CA 94618
510.250.6000 | 1.888.952.4005